If you’re looking to wow your friends and family with something truly show-stopping yet cozy and comforting, this Velvety Purple Sweet Potato Pie with Swiss Meringue will become your new go-to dessert. Imagine a luscious, creamy filling made from beautifully vibrant purple sweet potatoes that’s perfectly spiced, wrapped in a tender flaky crust, and topped with a cloud-like Swiss meringue that’s toasted to golden perfection. This pie isn’t just a feast for the eyes, it melts on your tongue with a silky smoothness you’ll love coming back to over and over. Whether it’s a festive gathering or a special weekend treat, this recipe guarantees smiles all around the table.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients may look simple, but together they create a winning combination of flavor, color, and texture that makes the Velvety Purple Sweet Potato Pie with Swiss Meringue so irresistible. From the naturally purple sweetness to the aromatic spices and the airy meringue topping, each element has a vital role in crafting this delightful dessert.
- 2 cups cooked and mashed purple sweet potatoes: The star of the show, providing vibrant color and creamy texture.
- 3/4 cup granulated sugar: Balances the natural sweetness and enhances the filling’s smoothness.
- 1/2 cup brown sugar: Adds a subtle molasses depth that complements the spices perfectly.
- 3 large eggs: Acts as a rich binder, giving the pie its velvety consistency.
- 1/2 cup heavy cream: Brings luscious richness to the filling.
- 1/4 cup melted unsalted butter: Adds moistness and a hint of buttery flavor.
- 1 teaspoon vanilla extract: Enhances the sweetness with warm, fragrant notes.
- 1/2 teaspoon ground cinnamon: Introduces a classic spice that pairs beautifully with sweet potatoes.
- 1/4 teaspoon ground nutmeg: Provides a subtle warmth and complexity.
- 1/4 teaspoon salt: Balances flavors and elevates sweetness.
- 1 9-inch unbaked pie crust: Ready-made or homemade, choose your favorite flaky crust for a perfect base.
- 4 large egg whites: For the Swiss meringue, creating that fluffy, glossy topping.
- 1 cup granulated sugar (for meringue): Sweetens and stabilizes the meringue.
- 1/4 teaspoon cream of tartar: Helps the meringue hold stiff peaks and maintain structure.
- 1/2 teaspoon vanilla extract (for meringue): Adds a gentle aromatic note to the meringue topping.
How to Make Velvety Purple Sweet Potato Pie with Swiss Meringue
Step 1: Prepare the Pie Filling
Start by preheating your oven to 350°F (175°C) so it’s ready for baking. In a large mixing bowl, combine the mashed purple sweet potatoes with both kinds of sugar, eggs, heavy cream, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix everything until the texture is completely smooth and velvety — this is what makes the pie so indulgent and creamy!
Step 2: Bake the Pie Base
Pour the silky filling into your unbaked pie crust, spreading it out evenly with a spatula. Pop it into the oven and bake for 50 to 60 minutes, until the filling is set and a toothpick inserted near the center comes out mostly clean. This step ensures the perfectly cooked custard-like center we’re after.
Step 3: Make the Swiss Meringue
While the pie bakes, set up a double boiler by placing a heatproof bowl over simmering water. Add the egg whites, granulated sugar, and cream of tartar to the bowl. Whisk continuously until the sugar dissolves completely and the mixture feels warm to the touch (about 160°F or 70°C). Then remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form and the meringue cools, which takes about 5 to 7 minutes. Finally, beat in the vanilla extract for a fragrant lift.
Step 4: Top and Finish Baking
Right after you remove the pie from the oven, immediately spread or pipe the Swiss meringue onto the hot pie filling. This warmth helps the meringue stick beautifully and creates a lovely contrast. Return the pie to the oven and bake for an additional 5 to 7 minutes, until the peaks of the meringue are just lightly browned. Let the pie cool completely to allow the filling and meringue to set perfectly — patience here pays off with that silky, tender bite.
How to Serve Velvety Purple Sweet Potato Pie with Swiss Meringue
Garnishes
To enhance the presentation and add texture, consider sprinkling a few toasted pecans or walnuts around the edges of the meringue. A light dusting of ground cinnamon or a few edible flower petals can also provide an extra dash of elegance without overpowering the pie’s natural charm.
Side Dishes
Velvety Purple Sweet Potato Pie with Swiss Meringue is wonderfully versatile alongside a simple cup of coffee or tea. It also pairs well with a scoop of vanilla bean ice cream for a decadent twist, or a handful of fresh berries to brighten the plate and add refreshing tartness.
Creative Ways to Present
Try serving individual slices with a delicate swirl of whipped cream and a drizzle of maple syrup. For a festive occasion, pipe the meringue in playful shapes or patterns before baking, transforming this classic into a delightful conversation starter that’s almost too beautiful to eat.
Make Ahead and Storage
Storing Leftovers
After enjoying your Velvety Purple Sweet Potato Pie with Swiss Meringue, you can store any leftovers covered in the refrigerator for up to three days. Keep it tightly wrapped to prevent the meringue from drying out and maintain that soft, pillowy texture.
Freezing
While freezing is possible, it’s best to freeze just the unbaked pie filling portion separately if you plan ahead. Meringue doesn’t freeze well, as it loses its fluffiness and texture when thawed. Instead, prepare fresh meringue before serving for the best experience.
Reheating
If you want to warm up the pie slice, do so gently in a low oven or microwave at a reduced power to avoid melting the meringue. The warmth will revive the flavors, but take care not to overheat and lose its delicate structure.
FAQs
Can I use regular orange sweet potatoes instead of purple?
Absolutely! While purple sweet potatoes give this pie its signature color and a hint of earthiness, using orange sweet potatoes will still yield a deliciously creamy pie with different but equally delightful flavor notes.
What makes Swiss meringue different from other meringue types?
Swiss meringue is made by gently heating egg whites and sugar over a double boiler before whipping them to glossy, stable peaks. This method results in a silky, smooth meringue that’s less grainy and more stable than traditional or Italian styles, perfect for a pie topping.
Can I make the pie crust from scratch?
Yes! Homemade pie crust brings wonderful flavor and texture. Just make sure to chill and handle it carefully for that perfect flaky base that holds all the purple sweet potato goodness.
Is this pie suitable for vegetarians?
Yes, this pie is completely vegetarian-friendly as it contains no meat products. It’s a delightful dessert option to share at any vegetarian-friendly gathering.
What if I don’t have cream of tartar for the meringue?
If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar to help stabilize the egg whites while whipping your Swiss meringue.
Final Thoughts
Making the Velvety Purple Sweet Potato Pie with Swiss Meringue is like capturing a cozy hug in dessert form, perfect for any occasion when you want to impress without stress. Its vibrant hue, creamy texture, and cloud-like meringue topping come together to create a truly unforgettable pie experience. I wholeheartedly encourage you to try this recipe and share it with your loved ones — it’s one of those special treats that brings joy with every bite.
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Velvety Purple Sweet Potato Pie with Swiss Meringue
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Velvety Purple Sweet Potato Pie with Swiss Meringue combines the natural sweetness and vibrant color of purple sweet potatoes in a creamy, smooth filling, topped with a light and fluffy Swiss meringue that is lightly browned for a beautiful finish. Perfectly baked to achieve a delicate balance of flavors and textures, this dessert is a delightful twist on classic sweet potato pie, ideal for festive occasions or whenever you crave a comforting yet elegant treat.
Ingredients
Pie Filling
- 2 cups cooked and mashed purple sweet potatoes
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 9-inch unbaked pie crust
Swiss Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare the Pie Filling: In a large mixing bowl, blend the mashed purple sweet potatoes with granulated sugar, brown sugar, eggs, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and velvety.
- Fill the Pie Crust: Pour the prepared filling into the unbaked 9-inch pie crust, spreading it out evenly for uniform cooking.
- Bake the Pie: Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is mostly set. Test doneness by inserting a toothpick into the center; it should come out mostly clean with slight moisture.
- Prepare the Swiss Meringue: While the pie bakes, combine the egg whites, granulated sugar, and cream of tartar in a heatproof bowl placed over simmering water. Whisk continuously until the sugar dissolves and the mixture reaches warm temperature (about 160°F/70°C).
- Whip the Meringue: Remove the bowl from heat and use an electric mixer to beat the mixture on high speed until stiff, glossy peaks form and it has cooled, approximately 5-7 minutes. Mix in the vanilla extract briefly to incorporate.
- Top the Pie with Meringue: After the initial baking, take the pie out of the oven and immediately spread the Swiss meringue evenly over the hot filling, using a spatula or piping bag to create decorative peaks or patterns.
- Final Bake: Return the pie to the oven and bake for an additional 5-7 minutes until the meringue turns lightly golden on the peaks.
- Cool and Serve: Allow the pie to cool completely on a wire rack to let the filling set perfectly before slicing and serving.
Notes
- For added flavor, incorporate a teaspoon of freshly grated ginger or a splash of maple syrup into the filling.
- Experiment with spices such as cardamom or cloves for a unique twist.
- Ensure the pie filling is hot when spreading the meringue so it adheres properly.
- Leftovers can be refrigerated and will keep well for up to 3 days.
