If you’re looking to impress friends or simply indulge in a dessert bursting with color and flavor, this Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is an absolute showstopper. Combining the natural sweetness and vibrant hue of purple sweet potatoes with the cloud-like texture of Swiss meringue, this pie strikes the perfect balance between creamy richness and airy lightness. It’s a stunning twist on a classic that’s delightfully seasonal and irresistibly delicious.
Ingredients You’ll Need
These ingredients are straightforward yet essential to creating the perfect balance in flavor, texture, and visual appeal. Each one plays a crucial role, from the creamy sweet potato filling to the fluffy Swiss meringue topping that crowns this beautiful pie.
- Perfect pie crust: A flaky crust is the foundation, providing buttery crunch that holds the filling perfectly.
- 1 pound Stokes purple sweet potatoes: Their vibrant color and natural sweetness make the filling unique and enticing.
- 1 cup light brown sugar: Adds moist caramel notes that complement the sweet potatoes.
- 2 large eggs (room temperature): Help bind the filling while providing structure and richness.
- 3/4 cup evaporated milk: Enhances creaminess without heaviness, creating a smooth texture.
- 1/4 cup unsalted butter (melted): Adds depth and silkiness to the filling.
- 1 tablespoon vanilla extract: Brings warmth and a subtle aromatic lift.
- 2 teaspoons pumpkin pie spice: Infuses cozy autumnal flavors that perfectly complement the purple sweet potato.
- 1/2 teaspoon kosher salt: Balances sweetness and heightens all the layers of flavor.
- 3 large egg whites (room temperature): Essential for making the airy Swiss meringue topping.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites for a glossy, firm meringue.
- 3/4 cup granulated sugar: Sweetens and gives the meringue its delicate, structured sweetness.
How to Make Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Step 1: Prepare and Chill the Pie Crust
Start by making your perfect homemade pie crust or use a high-quality store-bought one. Roll it into a disk and chill it in the fridge for at least 30 minutes. Chilling relaxes the dough, so it won’t shrink when baked, and keeps the texture flaky and tender.
Step 2: Roll Out and Fit the Crust
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick, making it 2 inches larger than your pie pan. Carefully transfer it to the pan, trim the excess, and decorate the edges however you like. Don’t forget to poke the bottom with a fork; this prevents unsightly air bubbles during baking.
Step 3: Freeze and Blind Bake the Crust
Pop the pie crust into the freezer for 30 minutes to ensure it stays put while baking. Preheat your oven to 425°F. Line the crust with parchment or foil and fill with pie weights or dried beans. Bake for 15 minutes; then remove the weights and bake another 5 minutes until the bottom starts to brown. Let it cool before filling.
Step 4: Roast the Purple Sweet Potatoes
While the crust cools, preheat the oven to 400°F. Pierce the sweet potatoes with a fork, wrap each in foil, and roast for about an hour. They should be meltingly soft — the key to creating that luscious filling!
Step 5: Make the Sweet Potato Filling
Once the potatoes are tender and cool enough to handle, scoop out the flesh and blend until smooth (about 2 cups). In a mixing bowl, combine the puree with brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Mix until perfectly silky and lump-free.
Step 6: Fill and Bake the Pie
Pour the sweet potato mixture into your par-baked crust, smoothing the surface. Bake at 400°F for 15 minutes; then reduce the heat to 350°F and bake for an additional 25 to 35 minutes. The edges should be set, while the center will have a slight, delicate jiggle. Cool the pie completely at room temp for an hour, then chill for at least two hours so it firms up nicely for topping.
Step 7: Prepare the Swiss Meringue Topping
Set up a double boiler with simmering water. In a heatproof bowl, whisk the egg whites, cream of tartar, and granulated sugar continuously over the water until the mixture reaches 160°F and the sugar is dissolved.
Step 8: Whip the Meringue to Stiff Peaks
Transfer the warm mixture to a stand mixer with a whisk attachment. Beat on high speed until gorgeous, stiff peaks form and the bowl feels cool to the touch—about 10 to 15 minutes. If needed, chill briefly and continue whipping until perfect.
Step 9: Finish the Pie with a Toasted Meringue Crown
Generously spread the Swiss meringue over your chilled purple sweet potato pie. Use a culinary torch to toast the meringue until it develops that golden, lightly caramelized crust. The contrast between the sweet potato filling and the toasted meringue is just heavenly.
How to Serve Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Garnishes
A light dusting of cinnamon or a few crushed toasted pecans sprinkle well over the meringue for added crunch and warmth. A thin drizzle of honey or maple syrup pairs beautifully as well, elevating the pie’s natural sweetness without overpowering it.
Side Dishes
This pie steals the show but pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. For a festive spread, consider serving with spiced cider or a bold cup of coffee to balance the sweet and creamy flavors.
Creative Ways to Present
For a stunning centerpiece, slice the pie into generous wedges and plate with edible flowers or a sprinkle of colorful freeze-dried berries to complement the purple hue. Individual mini pies or tartlets are also charming for gatherings, making serving a breeze and adding a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie tightly covered in the refrigerator. The Swiss meringue topping holds up well for 2 to 3 days, and the flavors actually deepen as it chills, making it a great make-ahead dessert.
Freezing
It’s best to freeze the pie without the meringue topping. Wrap the pie securely in plastic wrap followed by foil, and freeze for up to 2 months. When ready, thaw overnight in the refrigerator and freshly prepare the Swiss meringue topping just before serving.
Reheating
To enjoy the pie warm, reheat slices gently in an oven at 300°F for about 10 minutes. Avoid microwaving as it can make the crust soggy and meringue tough. Serve immediately after reheating for the best taste and texture.
FAQs
Can I use regular sweet potatoes instead of purple sweet potatoes?
Absolutely! While regular sweet potatoes won’t give you that stunning purple color, they provide a similar texture and sweetness. The flavor will still be delightful, just a bit less visually dramatic.
What if I don’t have a culinary torch for toasting the meringue?
No worries! You can place the pie briefly under a hot broiler in your oven, watching carefully to avoid burning. Make sure to rotate the pie frequently for even browning.
Is it necessary to use evaporated milk in the filling?
Evaporated milk adds a creamy richness without thinning the mixture too much, but you can substitute it with whole milk or half-and-half. Just note the texture might be slightly lighter.
How do I know when the pie filling is done baking?
The edges of the filling should be set, while the center has a gentle jiggle when you gently shake the pan. Overbaking can dry it out, so it’s better to err on the side of slightly underdone as the filling will set as it cools.
Can I prepare the Swiss meringue topping ahead of time?
While making the meringue fresh is best for texture, you can prepare it a few hours in advance. Keep it covered with a damp towel at room temperature and re-whip briefly before spreading if it loses volume.
Final Thoughts
There’s truly something magical about this Purple Sweet Potato Pie with Swiss Meringue Topping Recipe. It transforms familiar ingredients into a dazzling dessert that’s both comforting and elegant. Whether you’re baking for a holiday, a special occasion, or just because you deserve something extraordinary, this pie is guaranteed to be a crowd-pleaser. So go ahead—grab those purple sweet potatoes and give it a try. You’ll be so glad you did!
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Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 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 delightful twist on the classic sweet potato pie, featuring vibrant purple sweet potatoes for a stunning color and rich flavor. With a flaky homemade pie crust, a smooth spiced sweet potato filling, and a light, fluffy Swiss meringue topping toasted to perfection, this dessert is sure to impress at any gathering.
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 in the fridge for at least 30 minutes to relax the dough.
- 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 to the pan, trim excess dough, and crimp or decorate edges as desired. Poke the bottom with a fork to prevent air bubbles.
- Chill Crust: Place the pie crust in the freezer for at least 30 minutes to prevent shrinking during baking. Preheat oven to 425°F while chilling.
- Blind Bake Crust: Line the crust with parchment paper or foil, fill with pie weights or dry beans/rice, and bake at 425°F for 15 minutes. Remove weights and bake an additional 5 minutes until the bottom begins to brown. Let cool.
- Cook Sweet Potatoes: Preheat oven to 400°F. Prick potatoes with a fork and wrap in foil. Bake on a sheet for about 1 hour until very soft.
- Make Sweet Potato Filling: Scoop cooked sweet potato flesh into a blender and blend until smooth and creamy, about 2 cups. In a large bowl, combine mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Mix until smooth.
- Fill Pie Crust: Pour the sweet potato mixture into the par-baked pie crust, spreading evenly.
- Bake Pie: Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for an additional 25-35 minutes until edges are set and the center jiggles slightly. Cool to room temperature for about 1 hour, then chill at least 2 hours before topping.
- Prepare Swiss Meringue: Set up a double boiler with simmering water. In a heat-safe bowl, whisk egg whites, cream of tartar, and sugar. Place the bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F, about 3-4 minutes.
- Whip Meringue: Transfer bowl to a stand mixer fitted with whisk attachment. Beat on high until stiff peaks form and the meringue is no longer warm, about 10-15 minutes. If not stiff, chill bowl for 10 minutes and continue beating.
- Finish Pie: Spread the Swiss meringue over the chilled sweet potato pie evenly. Use a culinary torch to toast the meringue to a golden brown, creating a beautiful finish.
Notes
- Ensure the eggs and egg whites are at room temperature to achieve better volume when whipping the meringue.
- Chilling the pie crust before baking helps prevent shrinkage.
- Blind baking the crust ensures a crisp bottom that won’t get soggy.
- Use a culinary torch carefully to toast the meringue evenly without burning.
- Allow the pie to chill thoroughly before adding the meringue topping to maintain structure.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
