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
Scale
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.
