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!
Jump to:
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!
The complete list of ingredients and amounts is located in the recipe card below.
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. A stainless steel mixer bowl is best (they cool the fastest and are the most heatproof)!
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.
Tips for the Best Pie!
For all my pie recipes, I like to use my classic flaky pie crust! I have a whole blog post with tons of tips and tricks for perfect pie crust, but the most important are listed below. Be sure to check out the rest of our pie recipes too!
Keep it cold! The secret to a super flaky pie crust is keeping the dough cold at every step. Use cold butter and cold water while making the dough, and try to keep the dough as cold as possible while working with it. I often refrigerate my pies for at least 10-20 minutes after each step so that the dough stays as cold as possible. You want very cold dough going into a very hot oven for the best results!
Use a metal pie pan! Not all pie pans are created equal! Most pie pans on the market are either metal, glass, or ceramic. Overall, metal pie pans are the best of the best because they keep the crust very crispy and they're also the most durable and affordable. A fun alternative to classic aluminum pie pans that yields the same results is a cast iron skillet! I know ceramic pie plates certainly are pretty, but unfortunately the bottom crust just never gets crispy so I just don't recommend them.
Brush the crust with egg wash before baking! Brushing the crust with an egg was (just a beaten whole egg) before baking, gives a beautiful, glossy, golden brown appearance! For savory pies I like to sprinkle with flaky sea salt and for dessert pies I like to sprinkle with sparkling sugar.
Par bake for extra crispy crust! For pies with more runny fillings (like a berry pie or custard based pie), par baking the crust before filling helps ensure a super crispy bottom! It also helps prevent overcooking the filling. Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights. 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 of the crust is just beginning to brown. [Note: unfortunately this won't work with double crust pies]
Let it rest! Letting the pie rest for a bit after removing from the oven helps the filling thicken up and prevents a runny pie. For pies that you want to eat immediately while they're still hot, it's still best to let it rest for 20-30 minutes before cutting so that the filling can thicken up slightly. But for fruit pies or custard pies, letting the pie rest for at least 4-6 hours is ideal!
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!
If you love this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Also be sure to add us as a trusted site on Google so that our recipes show up more in your searches!
For more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on social media!
Recipe Card
Purple Sweet Potato Pie
Special Equipment
Ingredients
Purple Sweet Potato Pie
- 1 perfect pie crust
- 1 pound Stokes purple sweet potatoes
- 1 cup light 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 (make sure your bowl is heat safe - stainless steel is best), 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.
Bridget McGinnis says
I made this for Thanksgiving and everyone loved it. I loved how smooth it was, it was really delicious. Will definitely make again
Will says
Made this for Thanksgiving 2025 and it came out great. Even with a store bought crust. Using the blender was a game changer over the last time I made a sweet potato pie, mashing by hand. I have an old ninja blender and once it got things moving, it made a really nice purée. Skipped the meringue in favor of canned whipped cream, but came back to learn how to make the meringue for future attempts. Looking forward to it. Thanks for the recipe!
Dawn says
I am plant-based but still wanted to try your recipe because I found purple sweet potatoes at my local grocer! I swapped out Ener-g egg replacer for the eggs (risky sub) and coconut evaporated milk for regular evaporated milk (not so risky.) And a store-bought crust because I messed up a homemade crust. After the pie was in the oven for over an hour, a toothpick still came out kinda liquid-y. I decided to just go with it though I was sure it was a failure. I followed your directions to let it cool for 2 hours then refrigerate. This morning, I ran downstairs to the fridge like it was Christmas morning! Sure enough, it turned out pretty darn well! I did not have the energy to make a meringue so we will just be using whipped cream. Very long story short, this can be done entirely vegan but the oven time will vary wildly. I will definitely refer back to this recipe in the future!
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.....