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Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

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4.3 from 47 reviews

  • Author: Emma
  • 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

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: 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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