Name: Purple Sweet Potato Pie
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 perfect pie crust (homemade or store-bought); 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; 3 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 3/4 cup granulated sugar

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Purple Sweet Potato Pie is a stunning twist on the classic sweet potato pie, made with vibrant Stokes purple sweet potatoes. Creamy, rich, and perfectly spiced, this pie is as eye-catching as it is delicious. Topped with a fluffy Swiss meringue, it’s an elegant dessert for holidays or special gatherings.

Why You’ll Love This Recipe

Gorgeous natural purple color that makes a show-stopping dessert.
Smooth, custard-like filling with warm spice notes.
A lighter alternative to traditional pumpkin pie, but just as cozy.
Flaky homemade pie crust provides the perfect base.
Topped with Swiss meringue for an extra layer of texture and sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pie crust:

1 perfect pie crust (homemade or store-bought)

For the purple sweet potato filling:

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

For the Swiss meringue topping:

3 large egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup granulated sugar

Directions

Prepare the crust
- Roll out the pie dough to ¼ inch thick, about 2 inches larger than your pie pan. Place in pan, trim edges, and decorate as desired.
- Chill crust in the freezer for at least 30 minutes. Preheat oven to 425°F.
- Line crust with parchment or foil, fill with pie weights, and bake 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Cool completely.
Cook the sweet potatoes
- Wash and scrub purple sweet potatoes. Boil or roast until fork tender. Peel and mash until smooth.
Make the filling
- In a large bowl, combine mashed sweet potatoes, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Mix until smooth and creamy.
Bake the pie
- Reduce oven temperature to 350°F. Pour filling into cooled crust. Bake 50–60 minutes, or until the center is set but slightly wobbly. Cool completely before topping.
Make the Swiss meringue
- In a heatproof bowl, whisk egg whites, cream of tartar, and sugar. Place over a simmering pot of water (double boiler method) and whisk until sugar dissolves and mixture reaches 160°F.
- Transfer to a mixer and whip on high speed until glossy stiff peaks form.
Assemble
- Spread or pipe meringue over cooled pie. Torch lightly for a golden finish, if desired.

Servings and timing

Servings: 8 slices
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Cooling time: 2 hours
Total time: 3 hours 45 minutes

Variations

Use regular orange sweet potatoes if purple sweet potatoes are unavailable.
Swap Swiss meringue with whipped cream for a simpler topping.
Use coconut milk instead of evaporated milk for a dairy-free version.

Storage/Reheating

Store covered in the refrigerator for up to 4 days.
Best enjoyed chilled or at room temperature.
Do not freeze, as the filling and meringue may separate.
If topped with meringue, serve within 1–2 days for best texture.

FAQs

What makes purple sweet potatoes different from orange ones?

Purple sweet potatoes are denser, slightly less sweet, and have a nutty flavor with a naturally vibrant color.

Can I use canned sweet potatoes?

Fresh sweet potatoes are best for flavor and texture, but canned can work if well-drained and mashed.

Do I have to blind bake the crust?

Yes, this ensures the crust stays crisp and doesn’t become soggy under the filling.

Can I make this pie without the meringue?

Yes, the pie is delicious on its own or with whipped cream.

How do I know when the pie is done baking?

The center should be set but still have a slight jiggle when shaken gently.

Can I use pumpkin pie spice substitute?

Yes, mix cinnamon, nutmeg, ginger, and cloves if you don’t have premade pumpkin pie spice.

Is this pie overly sweet?

No, the earthy sweet potato balances the brown sugar, creating a rich but not overly sweet dessert.

Can I prepare it in advance?

Yes, bake the pie a day ahead and refrigerate. Add meringue topping just before serving.

What’s the best way to mash purple sweet potatoes?

Roasting yields a drier, more flavorful mash, while boiling makes them softer. Both work well.

Can I freeze leftovers?

Freezing isn’t recommended because the custard filling and meringue won’t hold up well.

Conclusion

Purple Sweet Potato Pie is a unique and visually stunning dessert that combines the comforting flavors of spiced custard pie with the natural beauty of purple sweet potatoes. Whether topped with Swiss meringue or served simply, it’s sure to impress at any holiday or special occasion.

Molly