This purple sweet potato pie with toasted meringue is a fun twist on the southern classic! It's the star of the show at Thanksgiving but it's equally as delicious in mid-October (or anytime of year, I won't judge)! This sweet potato pie is made with Stokes purple sweet potatoes, homemade pumpkin pie spice, and it's topped with toasted swiss meringue!
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Why You'll Love This Purple Sweet Potato Pie!
- Slow roasting the purple sweet potatoes brings out their natural sweetness
- Super buttery, flaky pie crust
- Topped with light, toasted swiss meringue
- The most beautiful, vibrant, natural purple color!
You might also like this classic pumpkin pie or these pecan pie cookie bars!
What are Purple Sweet Potatoes?
Purple sweet potatoes are just that! Sweet potatoes that happen to have a vibrant purple flesh instead of the classic orange. The texture and flavor is a little bit different but overall you can use purple sweet potato as a 1:1 swap for regular sweet potatoes!
There are a few different types of purple sweet potatoes, but the most common variety in the US are the Stokes Purple. Stokes purple sweet potatoes are native to Stokes County, NC and were discovered in the early 2000's. So as an NC native myself, there's nothing better to celebrate the holidays than a locally grown purple sweet potato pie!
In the autumn months you can find purple sweet potatoes all over the country at grocery stores like Whole Foods, Sprouts, Natural Grocers, and sometimes even Target and Kroger!
You might be familiar with another purple vegetable, ube! But despite their similar appearance, they're actually completely different vegetables!
Be sure to check out this post for the full guide to purple sweet potatoes!
Ingredient Notes
You just need a few ingredients to make this purple sweet potato pie!
Purple sweet potatoes - You can swap out for regular sweet potatoes if that's all you can find.
Pie crust - I always use my homemade perfect flaky pie crust in this recipe! However, you can use your own homemade pie crust or store-bought pie crust if you prefer!
Pumpkin pie spice - You can buy pumpkin pie spice at most grocery stores, or just make your own!
Evaporated milk - Please note that evaporated milk and sweetened condensed milk are NOT the same thing!! If you can't find evaporated milk, you can substitute whole milk or heavy cream.
Egg whites - You need egg whites to make the toasted meringue for the top of the pie!
How to Par Bake Pie Crust
In order to get a super crispy, flaky pie crust I use a method call par baking. It literally means "partially bake" and it's a great way to get the crust to set before adding in a soupy filling like this sweet potato pie.
I use my homemade flaky pie crust for this recipe. You can check out this blog post for all my pie crust tips and tricks!
Prepare one half of my perfect pie crust recipe according to directions. Form a disk and place into the fridge for at least 30 minutes.
Remove the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.
Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom just starts to brown.
Set aside and let cool while you make the filling.
How to Make Sweet Potato Pie
Preheat oven to 400˚F. Prick the purple sweet potatoes a few times with a fork and wrap in aluminum foil. Place on baking sheet and bake for 1 hour until cooked through and soft.
Once cooked, scoop the flesh into a blender and blend until super smooth and creamy. You should have about 2 cups of mashed purple sweet potato.
To a large bowl, add 2 cups of mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Mix until fully combined and smooth.
Pour the purple sweet potato filling into the par baked pie crust.
Bake at 400˚F for 15 minutes, then reduce the oven temperature to 350˚F and continue to bake for 25-35 minutes until the edges are set and the center of the pie jiggles slightly.
Remove from oven and let cool to room temperature (about 1 hour). Then chill for at least 2 hours or until ready to serve.
Swiss meringue is cooked lightly over a double boiler before whipping which adds stability to the meringue and also makes it safe to eat!
To make meringue, you really need a stand mixer. A hand mixer will do in a pinch, but be forewarned that your arm will get tired!
Note: Depending on the type of bowl you use, it may take longer for the swiss meringue to cool. I have glass, stainless, and ceramic KitchenAid bowls and I've found the stainless cools fastest.
Spread the meringue on top of the chilled sweet potato pie and use a culinary torch to toast the top of the meringue.
The purple sweet potato pie will last in the fridge for up to 3 days, but once topped with the meringue it’s best eaten immediately.
Recipe Notes
Instead of toasted meringue you could top this purple sweet potato pie with homemade whipped cream or vanilla ice cream!
If you have any leftover pie filling, you can use it to make mini tarts!
Recipe FAQ's
Store covered in the fridge for up to 3 days.
Yes!! After baking, let the pie cool completely to room temperature. Then cover and freeze for up to 2 months! Simply thaw in the fridge overnight 1-2 days before you plan on serving it! Top with meringue immediately before serving.
I highly recommend getting a culinary blowtorch to toast the meringue for this pie. But if necessary, you can place it under the broiler in your oven for about 30-60 seconds, just be careful because the meringue will burn quickly.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card
Purple Sweet Potato Pie
Ingredients
Purple Sweet Potato Pie
- 1 perfect pie crust
- 1 pound Stokes purple sweet potatoes
- 1 cup brown sugar
- 2 large eggs, room temperature
- ¾ cup evaporated milk
- ¼ cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
Swiss Meringue
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
Instructions
Pie Crust
- I use my homemade flaky pie crust for this recipe. You can check out this blog post for all my pie crust tips and tricks! Prepare one half of my perfect pie crust recipe according to directions. Form a disk and place into the fridge for at least 30 minutes.
- Remove the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
- Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.
- Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
- Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom just starts to brown.
- Set aside and let cool while you make the filling.
Purple Sweet Potato Filling
- Preheat oven to 400˚F. Prick the purple sweet potatoes a few times with a fork and wrap in aluminum foil. Place on baking sheet and bake for 1 hour until cooked through and soft.
- Once cooked, scoop the flesh into a blender and blend until super smooth and creamy. You should have about 2 cups of mashed purple sweet potato.
- To a large bowl, add 2 cups of mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Mix until fully combined and smooth.
- Pour the purple sweet potato filling into the par baked pie crust.
- Bake at 400˚F for 15 minutes, then reduce the oven temperature to 350˚F and continue to bake for 25-35 minutes until the edges are set and the center of the pie jiggles slightly.
- Remove from oven and let cool to room temperature (about 1 hour). Then chill for at least 2 hours or until ready to serve.
Swiss Meringue
- Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan.
- In the bowl of a stand mixer, whisk the sugar and cream of tartar into the egg whites then set the bowl over your double boiler. Do not let the bottom of the egg whites bowl touch the water.
- Whisk the whites and sugar constantly until sugar is fully dissolved and mixture has thinned out (about 3-4 minutes). If using an instant thermometer, it should read 160°F.
- Place the bowl on the stand mixer and fit with the whisk attachment. On high speed, beat on until stiff peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the fridge for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
- Spread the meringue on top of the chilled sweet potato pie and use a culinary torch to toast the top of the meringue.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
ERIN says
This was amazing and super fun to look at. My kids just loved that it was purple. I'm making a second one today.....