Purple Sweet Potato Pie
Servings: 8
Calories: 631kcal
Ingredients
- 1 9 inch deep pie crust par baked
- 3 lbs purple sweet potatoes
- 6 tablespoons Unsalted butter room temperature
- ¾ cups granulated sugar
- ¾ cups light brown sugar
- 2 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground clove
- ½ teaspoon sea salt
- ¾ cup evaporated milk
- 1 teaspoon Vanilla extract
- 4 large eggs
Meringue
- 2 large egg whites
- ½ cup 100g granulated sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 425. F. Wash and dry the sweet potatoes and pierce them all over with a fork.
- Place them on a baking sheet and bake for 60 minutes or until fork-tender.
- Let the sweet potatoes cool, and then cut them in half length-wise.
- Scoop the sweet potato flesh out into a large food processor or blender.
- To the food processor, add the room temperature butter and evaporated milk.
- Pulse the food processor until the sweet potatoes are smooth.
- To the food processor, add the vanilla extract, cinnamon, nutmeg, cloves, cardamom and salt. Pulse until combined.
- Lastly, add the eggs, all purpose flour, brown sugar and white sugar to the food processor and pulse until the sweet potato mixture is smooth.
- Prehead the oven to 350 F
- Pour the batter into your prepared and parbaked crust
- Bake for 50-60 minutes. The edges should be set and the middle should be only slightly jiggly.
- Remove from oven and place on a cooling rack. Let the pie cool for 1 hour.
- Cover with foil and refrigerate for 3 hours or overnight.
Make the Marshmallow Meringue
- For the meringue frosting, beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks and set aside. In a separate pan, mix the water, sugar and corn syrup.
- Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat.
- While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites slowly. Continue beating for about five minutes, while beating the eggs pour in the vanilla extract.
- With a wet spatula, spread a thick layer of the frosting on the pie. Lightly torch the top of your meringue with a handheld blowtorch or place the pie in the oven for a couple of minutes to broil.
Video
Notes
For the single pie crust, this is the recipe I used. This recipe also has the instructions to blind bake the crust.
Variations for this Thanksgiving dessert
Here are some variations to try for your purple sweet potato pie:
Sweet Potato Variations: Instead of the vibrant purple sweet potato, opt instead for the traditional orange sweet potato Meringue Variations: Not a fan of Meringue? You can use whipped cream or serve the pie naked. Crust Variations: Don't want to make your own pie crust? Use your favorite storeboaght pie crust instead. You can also use a graham cracker crust. Evaporated Milk options: Don't have evaporated milk? You can use heavy cream instead. Want a dairy free option? Use full fat coconut milk instead.Storage for this sweet potato pie with toasted meringue
To store your purple sweet potato pie with toasted meringue, follow these instructions:- Cool completely: Allow the pie to cool completely at room temperature. This will help to set the meringue and prevent it from cracking.
- Wrap tightly: Wrap the pie tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in.
- Refrigerate: Store the wrapped pie in the refrigerator for up to 3-4 days.
- Avoid freezing the pie: Purple sweet potato pie does not freeze well and may lose its texture and flavor.
- Serve within a few days: For best results, enjoy the pie within a few days of baking.