There is something truly magical about combining the vibrant color of purple sweet potatoes with the light, airy goodness of Swiss meringue. The Purple Sweet Potato Pie with Swiss Meringue Topping Recipe brings this delightful fusion to your table, creating a stunning dessert that tastes as wonderful as it looks. This pie is bursting with cozy, comforting flavors and the creamy texture of the sweet potato filling is perfectly balanced by the fluffy, golden meringue topper. Whether you’re making this for a festive occasion or just to treat yourself, it’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
Getting ready to make the Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is simpler than you might think. Each ingredient plays a crucial role, enhancing the texture, flavor, or stunning color that defines this pie. From the naturally sweet and vibrant purple sweet potatoes to the silky Swiss meringue, let’s gather everything that makes this dish so special.
- Pie crust: A homemade flaky crust works best to provide a buttery, crisp base for the pie.
- Stokes purple sweet potatoes: Their striking color and natural sweetness make this pie a showstopper.
- Light brown sugar: Adds a deep, mellow sweetness that complements the spices perfectly.
- Large eggs (room temperature): Help bind the filling while contributing richness.
- Evaporated milk: Gives the filling a creamy, custard-like texture without weighing it down.
- Unsalted butter (melted): Offers a smooth, rich flavor to the filling.
- Vanilla extract: Enhances the overall sweetness and aroma.
- Pumpkin pie spice: Infuses the filling with warm, fragrant spices that delight the senses.
- Kosher salt: Balances the sweetness and brings out the flavors.
- Large egg whites (room temperature): Essential for whipping the Swiss meringue topping to perfect peaks.
- Cream of tartar: Stabilizes the meringue to keep it fluffy and glossy.
- Granulated sugar: Sweetens and strengthens the meringue structure for that gorgeous finish.
How to Make Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Step 1: Prepare and Chill the Pie Crust
Start with your homemade flaky pie crust. Form half of your dough into a disk, wrap it up, and chill it in the fridge for at least 30 minutes. This resting period relaxes the gluten, making it easier to roll out without shrinking in the oven later.
Step 2: Roll Out and Fit the Crust
On a lightly floured surface, roll the dough out to about 1/4 inch thick and a couple of inches larger than your pie pan. Transfer carefully, trim the edges, and crimp or create your favorite decorative edge. Don’t forget to poke the bottom here and there with a fork to avoid any pesky air bubbles during baking.
Step 3: Chill and Blind Bake the Crust
Pop the crust into the freezer for at least 30 minutes to keep it from shrinking while baking. Meanwhile, preheat your oven to 425°F. Line the chilled crust with parchment or foil, fill with pie weights or dry beans, and blind bake for 15 minutes. Then remove the weights and bake another 5 minutes until the bottom just starts to brown. Let it cool while you prepare the filling.
Step 4: Bake the Purple Sweet Potatoes
Preheat your oven to 400°F. Prick the purple sweet potatoes with a fork, wrap them in foil, and bake on a sheet for about an hour until they’re irresistibly soft inside. This slow roasting intensifies their natural sweetness and color.
Step 5: Make the Sweet Potato Filling
Once cool enough to handle, scoop out the flesh of the potatoes and blend until silky smooth—about 2 cups. In a large bowl, mix the mashed sweet potatoes with brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Stir until perfectly smooth, ensuring every bite is bursting with that rich, spiced sweetness.
Step 6: Fill and Bake the Pie
Pour your luscious sweet potato filling into the cooled pie crust, spreading it evenly. Bake at 400°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 25-35 minutes. You’re aiming for set edges and a gently jiggling center. Let the pie cool at room temperature for about an hour and then chill for a minimum of two hours before topping with meringue.
Step 7: Prepare the Swiss Meringue Topping
Get your double boiler ready with simmering water. In a heat-safe bowl, whisk together egg whites, cream of tartar, and granulated sugar. Place the bowl over the simmering water and whisk continuously until the sugar fully dissolves and the mixture reaches 160°F—this usually takes around 3 to 4 minutes.
Step 8: Whip the Meringue to Perfection
Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until you achieve stiff peaks and the meringue cools down completely—this can take 10 to 15 minutes. If it’s still a bit soft, chill briefly and continue whipping.
Step 9: Top and Toast Your Pie
Spread the Swiss meringue evenly over your chilled sweet potato pie. For a truly impressive touch, use a culinary torch to toast the meringue to a gorgeous golden brown. Watch how the light, fluffy topping transforms into a caramelized masterpiece right before your eyes.
How to Serve Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Garnishes
To make your Purple Sweet Potato Pie with Swiss Meringue Topping Recipe pop even more, sprinkle some toasted pecans or chopped pistachios on top for crunch and contrast. A dusting of cinnamon or a few edible flowers also add a charming finishing touch.
Side Dishes
This pie is a natural showstopper on its own, but serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream can elevate the experience. For a festive spread, pair it with spiced mulled cider or hot tea to complement the warm flavors.
Creative Ways to Present
Consider slicing and serving your pie on rustic wooden boards or elegant dessert plates with a drizzle of caramel or chocolate sauce. You can also create mini versions of this pie in tart pans for individual servings that look delightful and are perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Purple Sweet Potato Pie with Swiss Meringue Topping Recipe keeps beautifully in the fridge for up to 3 days when covered loosely with foil or plastic wrap. The meringue topping stays light and fluffy, and the flavors continue to deepen.
Freezing
Freezing this pie is possible if you omit the Swiss meringue topping beforehand. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge and prepare the meringue topping fresh before serving.
Reheating
Because of the delicate meringue topping, reheating is best avoided. If you want warm pie, consider serving slices without the meringue and gently warming them in the oven at low heat. Always add the meringue fresh for the best texture and flavor.
FAQs
Can I use regular sweet potatoes instead of purple sweet potatoes?
Absolutely! Regular sweet potatoes will give you a deliciously sweet pie, though the color won’t be as vibrant. The flavor remains wonderful and comforting either way.
Why is it important to use room temperature eggs?
Room temperature eggs blend more easily into the filling and whip better when making meringue, ensuring a smooth texture and proper volume.
What is the purpose of cream of tartar in the meringue?
Cream of tartar stabilizes the egg whites, making your meringue fluffier and helping it hold its shape longer without collapsing.
Can I make the Swiss meringue topping ahead of time?
Swiss meringue is best made right before topping the pie to retain its fluffiness and shine. If needed, you can prepare it shortly beforehand and keep it covered at room temperature.
How do I prevent the pie crust from becoming soggy?
Blind baking the crust ensures it stays crisp by partially cooking it before adding the filling. Chilling and using pie weights during blind baking also help prevent shrinkage and sogginess.
Final Thoughts
Making the Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is like creating a little edible work of art that tastes incredible. It’s a beautiful way to brighten your table with a luscious filling and that irresistible meringue finish. Don’t hesitate to try this recipe—once you do, it could easily become one of your go-to desserts for holiday dinners, special celebrations, or cozy evenings at home. Enjoy every bite!
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Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
- Total Time: 2 hours 35 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Purple Sweet Potato Pie with Swiss Meringue Topping is a vibrant and flavorful twist on classic sweet potato pie, featuring naturally sweet Stokes purple sweet potatoes blended into a smooth filling, baked in a flaky homemade crust and topped with glossy, toasted Swiss meringue. Perfect for holiday tables or any occasion, this pie combines a rich, spiced filling with a light, airy meringue layer for an elegant dessert experience.
Ingredients
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
- Prepare Pie Crust: Prepare one half of your homemade flaky pie crust recipe, form it into a disk, and chill it in the refrigerator for at least 30 minutes to relax the dough, which helps prevent shrinkage during baking.
- Roll and Fit Crust: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness and wide enough to extend 2 inches beyond your pie pan edges. Transfer to the pie pan, trim excess dough, and crimp or decorate the edges as desired. Poke the bottom with a fork to prevent air bubbles during baking.
- Chill Crust: Place the fitted pie crust in the freezer for at least 30 minutes to firm up, helping to minimize shrinkage. While chilling, preheat the oven to 425°F (220°C).
- Blind Bake Crust: Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans to weigh it down. Bake at 425°F for 15 minutes. Remove weights and lining, then bake for an additional 5 minutes until the bottom starts to brown. Remove from oven and let cool completely.
- Cook Sweet Potatoes: Preheat the oven to 400°F (200°C). Prick the purple sweet potatoes with a fork, wrap them individually in foil, and bake on a baking sheet for about 1 hour until very soft when pierced with a knife.
- Make Sweet Potato Filling: Scoop the cooked sweet potato flesh into a blender and blend until smooth and creamy, yielding about 2 cups. In a large bowl, combine the mashed sweet potatoes, light brown sugar, eggs, evaporated milk, melted butter, vanilla extract, pumpkin pie spice, and kosher salt. Mix thoroughly until completely smooth and evenly combined.
- Fill Pie Crust: Pour the sweet potato filling mixture into the par-baked pie crust, spreading it evenly with a spatula or back of a spoon.
- Bake Pie: Bake the filled pie at 400°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 25 to 35 minutes. The edges should be set and the center will jiggle slightly when shaken. Remove from oven and allow to cool to room temperature for about 1 hour. Then chill in the refrigerator for at least 2 hours before adding the meringue topping.
- Prepare Swiss Meringue: Set up a double boiler with simmering water. In a heat-safe bowl, vigorously whisk together the egg whites, cream of tartar, and granulated sugar. Place the bowl over the simmering water, whisking constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C), about 3 to 4 minutes.
- Whip Meringue: Transfer the warmed mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form and the meringue is no longer warm to the touch, about 10 to 15 minutes. If it is not yet stiff, chill the bowl for 10 minutes and continue whipping until the desired texture is achieved.
- Finish Pie: Spread the Swiss meringue evenly over the chilled sweet potato pie, covering the filling completely. Use a culinary torch to carefully toast the meringue until golden brown and slightly caramelized, creating a beautiful and flavorful finish. Serve chilled or at room temperature.
Notes
- Use room temperature eggs to help achieve better blending and meringue stability.
- Blind baking the pie crust prevents sogginess from the wet filling.
- Wrapping the sweet potatoes in foil ensures even cooking and retains moisture.
- Ensure sugar is fully dissolved in the egg whites for smooth, glossy meringue without graininess.
- To toast meringue without a torch, place the pie briefly under a broiler on low heat, watching carefully to prevent burning.
- Leftover pie is best stored refrigerated and consumed within 3 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
