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Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

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3.9 from 14 reviews

  • Author: Chef
  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings

Description

This Sweet Potato Pie recipe features a flaky homemade pie crust filled with a smooth, creamy purple sweet potato filling spiced with pumpkin pie spices and topped with a glossy toasted Swiss meringue. Perfect for autumn or holiday celebrations, this pie combines the natural sweetness of purple sweet potatoes with a delicate, airy meringue finish for a stunning and delicious dessert.

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

  • 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 in the fridge for at least 30 minutes to relax the dough.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill Pie Crust: Pour the sweet potato mixture into the par-baked pie crust, spreading evenly.
  8. 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.
  9. 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.
  10. 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.
  11. 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

  • Chilling the pie dough before and after shaping is crucial to prevent shrinking during baking.
  • Blind baking the crust before adding the filling ensures a crisp bottom crust.
  • Using purple sweet potatoes adds a vibrant color and unique flavor to the filling.
  • Room temperature eggs whip better for both filling and meringue.
  • Ensure the sugar is completely dissolved in the meringue step to avoid a gritty texture.
  • The culinary torch usage is optional; alternatively, you can briefly brown the meringue under a broiler, watching carefully to avoid burning.
  • Leftover pie should be refrigerated and consumed within 3-4 days.
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

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