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Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 44 reviews
  • Author: admin
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Purple Sweet Potato Pie with Swiss Meringue Topping is a vibrant twist on the classic dessert, featuring creamy, naturally sweet purple sweet potatoes blended with warm spices and topped with a light, fluffy toasted meringue. The flaky homemade pie crust, rich filling, and silky Swiss meringue create a perfect balance of flavors and textures for a stunning holiday or special occasion dessert.

Ingredients

Scale

Pie Crust

  • 1 perfect pie crust (homemade flaky pie crust recommended)

Sweet Potato Filling

  • 1 pound Stokes purple sweet potatoes
  • 1 cup light brown sugar
  • 2 large eggs (room temperature)
  • 3/4 cup evaporated milk
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt

Swiss Meringue Topping

  • 3 large egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Instructions

  1. Prepare Pie Crust: Use half of your homemade flaky pie crust recipe, shape it into a disk, and chill it in the refrigerator for at least 30 minutes to relax the dough for easier rolling.
  2. Roll and Fit Crust: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness and 2 inches wider than your pie pan. Transfer it carefully into the pan, trim excess dough, and crimp or decorate the edges as you like. Poke the bottom of the crust with a fork to prevent air bubbles during baking.
  3. Chill Crust: Place the pie crust in the freezer for at least 30 minutes to help prevent shrinking. Meanwhile, preheat your oven to 425°F (220°C).
  4. Blind Bake Crust: Line the chilled crust with parchment paper or foil and fill it with pie weights, dry beans, or rice. Bake at 425°F for 15 minutes. Remove the weights and bake an additional 5 minutes until the bottom starts to brown. Let the crust cool completely.
  5. Cook Sweet Potatoes: Preheat oven to 400°F (205°C). Prick the sweet potatoes with a fork and wrap them in foil. Bake on a sheet for about 1 hour until very soft and tender.
  6. Make Sweet Potato Filling: Scoop the cooked sweet potato flesh into a blender and puree until smooth and creamy, approximately 2 cups. Transfer to a large bowl and mix in the brown sugar, eggs, evaporated milk, melted butter, vanilla extract, pumpkin pie spice, and kosher salt until the mixture is smooth and well combined.
  7. Fill Pie Crust: Pour the sweet potato filling evenly into the par-baked pie crust, spreading it out smoothly.
  8. Bake Pie: Bake at 400°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 25-35 minutes. The edges should be set, and the center should jiggle slightly. Allow the pie to cool to room temperature for about 1 hour, then chill in the refrigerator for at least 2 hours before adding the meringue topping.
  9. Prepare Swiss Meringue: Set up a double boiler with simmering water. In a heatproof bowl, whisk together the egg whites, cream of tartar, and granulated sugar. Place the bowl over the simmering water and whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C), about 3-4 minutes.
  10. Whip Meringue: Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form and the meringue is no longer warm, approximately 10-15 minutes. If the meringue is not stiff enough, chill the bowl for 10 minutes and continue beating until firm peaks are achieved.
  11. Finish Pie: Spread the Swiss meringue evenly over the chilled sweet potato pie. Use a culinary torch to toast the meringue to a golden brown, creating an attractive and flavorful finish.

Notes

  • Make sure to use room temperature eggs for better mixing and volume in both the filling and meringue.
  • Chilling the pie crust before blind baking and again before filling helps prevent shrinking and sogginess.
  • Use a kitchen thermometer when preparing the Swiss meringue to ensure sugar is properly dissolved for safe consumption.
  • Let the pie chill well after baking and before adding the meringue to allow it to set properly.
  • A culinary torch is recommended for toasting the meringue to avoid over-baking the pie.
  • Store leftover pie covered in the refrigerator and consume within 3-4 days for best taste and freshness.

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Find it online: https://breakfasttodinner.com/purple-sweet-potato-pie-with-swiss-meringue-topping-recipe/