If you’re looking for a show-stopping dessert that bursts with vibrant color and delicious flavor, this Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is going to become your new favorite. The naturally beautiful purple hue of the sweet potatoes creates a stunning pie filling that’s creamy and subtly sweet, while the fluffy, glossy Swiss meringue topping adds the perfect lightness and touch of elegance. It’s a dessert that feels both comforting and special, perfect for sharing with loved ones on any occasion.

Ingredients You’ll Need

A single-layer light golden pie crust with a slightly crimped edge sits in a dark metal pie pan. The crust has small evenly spaced fork holes in the bottom center. The pie pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an important role in building the rich taste, texture, and beautiful appearance of this pie. From the colorful purple sweet potatoes to the silky, cloud-like meringue, these simple yet essential ingredients come together to make magic happen in your kitchen.

Perfect pie crust: Provides a flaky, buttery base that holds all the filling beautifully without becoming soggy.
1 pound Stokes purple sweet potatoes: The star ingredient that gives the pie its gorgeous color and natural sweetness.
1 cup light brown sugar: Adds warmth and depth with its subtle molasses notes.
2 large eggs (room temperature): Bind the filling and help achieve that creamy, custard-like texture.
3/4 cup evaporated milk: Gives richness and smoothness without heaviness.
1/4 cup unsalted butter (melted): Enhances flavor and silkiness of the filling.
1 tablespoon vanilla extract: Provides aromatic sweetness that complements the natural earthiness of the sweet potatoes.
2 teaspoons pumpkin pie spice: A cozy mix of cinnamon, nutmeg, and cloves to evoke fall comfort.
1/2 teaspoon kosher salt: Balances sweetness and amplifies all the flavors.
3 large egg whites (room temperature): Essential for making the light, airy Swiss meringue topping.
1/4 teaspoon cream of tartar: Stabilizes the meringue while beating, ensuring stiff, glossy peaks.
3/4 cup granulated sugar: Sweetens and helps create that dreamy meringue texture.

How to Make Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

Step 1: Prepare the Pie Crust

Start by making or taking out your perfect pie crust. Roll it out on a lightly floured surface to the right size, then line your pie pan, trimming and crimping the edges to your liking. Freeze the crust for at least 30 minutes to prevent shrinking, then prebake it at 425 degrees Fahrenheit lined with parchment and pie weights. This ensures a crisp base that won’t get soggy under that luscious filling.

Step 2: Roast the Purple Sweet Potatoes

While the crust chills, wash and prick the purple sweet potatoes with a fork a few times. Wrapping them in foil, bake at 400 degrees for about an hour until they’re fork-tender. Let them cool slightly before scooping out the vibrant orange-purple flesh, then puree it until wonderfully smooth and creamy — this is the soul of your pie.

Step 3: Mix the Filling

In a large bowl, combine 2 cups of the mashed purple sweet potato with brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Stir everything together until silky and completely blended. Pour this colorful filling into your prebaked pie crust and smooth the top gently.

Step 4: Bake the Pie Filling

Bake the pie at 400 degrees for 15 minutes, then lower the temperature to 350 degrees and continue baking for 25 to 35 minutes longer. You’re looking for the edges to set with a slight jiggle in the center. Let the pie cool to room temperature, then refrigerate it for at least two hours — this chilling step helps the filling firm up perfectly.

Step 5: Make the Swiss Meringue Topping

Create a double boiler setup, whisking egg whites with cream of tartar and sugar over simmering water until the sugar dissolves and the mixture thins out. Transfer the bowl to a stand mixer and whip on high speed until stiff, glossy peaks form and the meringue cools down. If needed, chill briefly and continue whipping to achieve that ideal fluffy texture.

Step 6: Top and Toast

Spread the Swiss meringue generously over the chilled pie, smoothing it or creating swirls with your spatula. For a final stunning touch, use a culinary torch to toast the meringue until it’s a beautiful golden brown. This adds a subtle smoky flavor and contrasts wonderfully with the sweet creaminess beneath.

How to Serve Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

A round tart with a golden brown crust and a deep purple filling fills most of a white plate on a white marbled surface. The tart is topped with a thick layer of lightly toasted meringue, swirled in soft, curved peaks with golden brown edges, placed in the center covering part of the filling. One slice is slightly separated, and another slice with the same layers lies on a white scalloped plate nearby. Around the setting, there are small white pumpkins, cinnamon sticks, and scattered cinnamon powder adding a warm touch. Woman’s hand holding a silver utensil is pulling a slice from the tart. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep garnishes simple to let the pie shine. A light dusting of cinnamon or a sprinkle of finely chopped toasted pecans adds a lovely texture contrast without overpowering the flavor. A few edible flowers or fresh mint leaves also look stunning against the purple and white palette.

Side Dishes

This pie pairs beautifully with a scoop of vanilla bean ice cream or a dollop of softly whipped cream for extra indulgence. For a lighter pairing, try fresh citrus segments or a crunchy autumn salad to balance the richness of the dessert.

Creative Ways to Present

Serve this Purple Sweet Potato Pie with Swiss Meringue Topping Recipe on a rustic wooden board for a cozy feel or on a sleek white plate to really make those colors pop. Individual mini pies or tartlets are perfect for gatherings, letting guests enjoy their own personal slices topped with a fresh meringue swirl.

Make Ahead and Storage

Storing Leftovers

Keep leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. This ensures the filling stays moist and the meringue topping remains soft and delightful.

Freezing

While you can freeze the pie without the meringue topping, it’s best to add the meringue fresh after thawing. Wrap the pie well in plastic and foil to prevent freezer burn, and freeze for up to one month. Thaw overnight in the fridge before adding the meringue and serving.

Reheating

When reheating slices, warm gently in the oven at a low temperature to avoid melting the meringue. If the meringue softens too much, you can briefly toast it again with a culinary torch or under a broiler for a few seconds to restore that golden finish.

FAQs

Can I use regular sweet potatoes instead of purple?

Absolutely! Regular sweet potatoes will work perfectly and still produce a delicious pie, though you’ll miss out on the vibrant purple color that makes this recipe so special.

Is there a substitute for evaporated milk?

Yes, you can use whole milk or a combination of milk and cream to keep it rich. Just avoid low-fat milk as it might affect the creaminess of the filling.

Can I make the Swiss meringue without a stand mixer?

It’s possible but challenging; using a hand mixer works but expect it to take longer. An electric stand mixer makes whipping the meringue much easier to achieve stiff peaks.

What’s the purpose of cream of tartar in the meringue?

Cream of tartar stabilizes the egg whites, helping the meringue hold its shape and preventing it from collapsing or weeping over time.

How do I know when the pie is fully baked?

The edges of the filling should be set, and the center will have a slight jiggle when you gently shake the pie. It will continue to firm up as it cools and chills.

Final Thoughts

This Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is truly a labor of love that rewards you with stunning color and layers of rich but balanced flavors. Whether you’re new to baking or a seasoned pro, making this pie is a chance to impress your friends and indulge your family in something extraordinary and delicious. I can’t wait for you to try it and see just how magical purple sweet potatoes can be in a pie!