Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

If you are looking for a vibrant, comforting dessert with a delightful twist, this Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is your new best friend. This pie bursts with the naturally sweet and earthy flavor of purple sweet potatoes, baked into a velvety filling that is crowned with a glossy, cloud-like Swiss meringue. The contrast of textures—smooth, creamy filling and light, toasted meringue—marries beautifully with warm spices to create an unforgettable dessert experience. Whether you’re entertaining guests or treating yourself, this pie brings a splash of color and a whole lot of love to your table.

Ingredients You’ll Need

Gathering your ingredients for the Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is refreshingly simple—each item plays a vital role in adding flavor, texture, or the signature purple hue that makes this dessert pop. From the rich purple sweet potatoes to the airy Swiss meringue, every component is essential.

• Perfect pie crust: Homemade flaky pie crust adds a tender, buttery base that complements the filling perfectly.
• 1 pound Stokes purple sweet potatoes: Their vibrant color and natural sweetness are the showstoppers of this recipe.
• 1 cup light brown sugar: Adds a deep, caramel-like sweetness that balances the earthiness of the potatoes.
• 2 large eggs (room temperature): Helps bind the filling and gives it a luscious, creamy texture.
• 3/4 cup evaporated milk: Adds richness while keeping the filling light and smooth.
• 1/4 cup unsalted butter (melted): Brings a subtle creaminess and enhances the pie’s velvety mouthfeel.
• 1 tablespoon vanilla extract: Adds warmth and depth to the overall flavor profile.
• 2 teaspoons pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and cloves that spices up the sweetness.
• 1/2 teaspoon kosher salt: Balances the sweetness and highlights all the flavors.
• 3 large egg whites (room temperature): The foundation for the Swiss meringue topping that crowns the pie.
• 1/4 teaspoon cream of tartar: Stabilizes the meringue and helps it achieve stiff peaks.
• 3/4 cup granulated sugar: Sweetens and creates the glossy, firm texture of the meringue topping.

How to Make Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

Step 1: Prepare the Pie Crust

Start by making or rolling out your homemade flaky pie crust. Form half the dough into a disk and chill it for at least 30 minutes to relax the gluten, which prevents shrinking during baking. Working with a cold dough ensures crisp, tender edges that hold up well under the filling.

Step 2: Roll and Fit Crust

On a lightly floured surface, roll your chilled dough to about 1/4 inch thickness, extending 2 inches beyond your pie pan’s diameter. Carefully transfer it to the pan, trim the edges, and crimp for a decorative finish. Don’t forget to poke the bottom with a fork to avoid pesky air bubbles that can ruin your crust’s texture.

Step 3: Chill Crust Before Baking

Place your pie crust into the freezer for 30 minutes. This chilling step is crucial to prevent shrinkage once it hits the hot oven. While chilling, preheat your oven to 425°F to get ready for blind baking.

Step 4: Blind Bake the Crust

Line the crust with parchment paper or foil and fill with pie weights, dry beans, or rice. Bake at 425°F for 15 minutes, then remove the weights and bake another 5 minutes until the bottom is lightly browned. This ensures a firm, flaky base that won’t get soggy from the filling.

Step 5: Cook the Sweet Potatoes

Preheat your oven to 400°F and prick the purple sweet potatoes with a fork. Wrap them in foil and bake for about an hour, until they’re velvety soft. The slow baking enhances their natural sweetness and makes scooping easier.

Step 6: Make the Sweet Potato Filling

Once cooked and cooled slightly, scoop out approximately 2 cups of sweet potato flesh and blend until creamy. In a large bowl, mix the mashed potatoes with brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and kosher salt until you have a luxuriously smooth batter. This filling delivers the signature vibrant color and silky texture.

Step 7: Fill and Bake the Pie

Pour the filling evenly into your par-baked pie crust. Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for another 25-35 minutes. You’ll want to see the edges set with just a slight jiggle in the center. Let it cool at room temperature for an hour, then chill in the fridge for at least 2 hours to set fully before adding the meringue.

Step 8: Prepare the Swiss Meringue Topping

To make the luscious topping, set up a double boiler with simmering water and whisk together egg whites, cream of tartar, and sugar in a heatproof bowl. Continuously whisk for 3-4 minutes until the sugar dissolves and the mixture reaches 160°F. This step ensures your meringue is silky and safe to eat.

Step 9: Whip the Meringue

Transfer the warm mixture to a stand mixer and beat on high until stiff peaks form and the meringue cools to room temperature, about 10-15 minutes. If it’s not stiff enough, chill briefly and keep whipping. This glossy meringue will crown your pie with a light, airy finish.

Step 10: Finish the Pie

Spread the Swiss meringue evenly over the chilled sweet potato filling. For that stunning final touch, use a culinary torch to toast the meringue to a golden brown, creating gorgeous peaks that will make every bite unforgettable.

How to Serve Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

Garnishes

Enhance your pie’s appearance and taste with simple garnishes like a sprinkle of ground cinnamon or extra pumpkin pie spice. For a pop of freshness, add a few edible flowers or mint leaves. These little details bring elegance and a hint of aromatic complexity to every slice.

Side Dishes

This pie pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a more indulgent spread, consider serving it alongside roasted nuts or caramelized pecans to add crunch and a complementary sweet-nutty flavor.

Creative Ways to Present

Slice your Purple Sweet Potato Pie with Swiss Meringue Topping Recipe into generous wedges and serve on colorful plates that highlight the pie’s rich purple hue. For festive occasions, drizzle a balsamic reduction or berry coulis on the side to add a tangy counterbalance and vibrant flair. It’s the perfect centerpiece to wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pie covered tightly with plastic wrap or foil in the refrigerator. It will stay fresh and maintain its texture for up to 3 days. The Swiss meringue topping remains fluffy and the filling will continue to develop flavor as it rests.

Freezing

You can freeze the pie without the meringue topping for up to 2 months. Wrap it carefully with plastic wrap and foil to prevent freezer burn. When ready, thaw overnight in the refrigerator and whip up fresh Swiss meringue to spread on top just before serving, preserving that signature texture and look.

Reheating

To gently warm the pie, place it at room temperature for about 30 minutes before enjoying. Avoid microwaving to keep crust crispness and meringue texture intact. If the meringue loses some of its toasty charm, a quick pass with a kitchen torch will revive its golden glow beautifully.

FAQs

Can I use regular sweet potatoes instead of purple sweet potatoes?

Yes! While the purple sweet potatoes give this pie its stunning color and unique flavor, regular orange sweet potatoes or yams will work just fine and create a deliciously classic sweet potato pie.

Is Swiss meringue safe to eat raw?

Absolutely. The sugar and egg white mixture is heated to 160°F in a double boiler, which pasteurizes the eggs, making the Swiss meringue safe to eat and giving it that glossy, stabilized texture.

What if I don’t have a kitchen torch to brown the meringue?

If you don’t have a torch, you can place the pie under a broiler for 1-2 minutes, watching carefully to avoid burning. Keep the oven door slightly open to control the browning and achieve a similar golden finish.

Can I make the pie gluten-free?

Definitely! Use a gluten-free pie crust in place of traditional crust. Just be mindful of any additional ingredients to ensure they meet your dietary preferences.

How long does it take to prepare this pie from start to finish?

This recipe takes about 3 hours and 25 minutes, including baking and chilling time. Most of it is hands-off, so you can relax while the magic happens.

Final Thoughts

Trying this Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is like inviting joy into your kitchen and onto your table. Its brilliant color, luscious texture, and sweet-spiced notes blend to create a dessert that feels both special and comforting. Whether you’re sharing it with family or serving it at a festive gathering, it’s sure to become a treasured favorite. So gather your ingredients, roll up your sleeves, and get ready for a pie-making adventure that will delight every sense.

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