I am a member of Wayfair’s Homemaker Program and Wayfair.com has sponsored this Purple Sweet Potato Pie recipe. All thoughts and opinions are 100% my own.
For the second annual Wayfair Battle of the Pies Bakeoff, I present my Purple Sweet Potato Pie! Yes, it’s purple, topped with a marshmallow meringue, and it’s delicious!
Last year, I made this S’mores Pumpkin Pie, but this year, I wanted to make something a bit more … colorful! The Purple Sweet Potato Pie is not difficult to make. You can either make the crust from scratch, or use store-bought. The hardest thing about this recipe is finding the purple sweet potatoes. There are some sweet potatoes out there that are purple on the outside, but white on the inside, and what you need are purple sweet potatoes that are purple inside and out! In case it helps, I found them using this website, and then I had to ask the produce stocker if he had any. He searched the back, but they were out. However, he was expecting a shipment the next day! So I went back the next day … there were like 5 sweet potatoes left! 5! They had been picked over in about 8 hours time! So if you’re planning to use purple sweet potatoes in a recipe, take my advise and stock up if you find them at the grocery store! I didn’t make my pie crust by hand this time. I’m just too busy. And don’t be ashamed to use pre-packaged! It’s there for a reason! Especially in this day and age where everyone is so, so busy. But, if you are making your pie crust by hand, I’ve got my pie crust recipe below and be sure to use this handy tip when adding the cold butter: use a grater to add the butter into the flour!
- Store bought Pie Crust or,
- Pie Crust:
- 1 cup flour
- ⅛ tsp salt
- ⅓ cup cold butter
- 3-4 Tbsp cold water
- Purple Sweet Potato Filling:
- 3 medium purple sweet potatoes, peeled, boiled under tender, and mashed
- ¾ tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- 1 cup evaporated milk
- 5 Tbsp butter
- 3 eggs
- Marshmellow Meringue:
- 3 egg whites
- ½ tsp vanilla
- ⅛ tsp salt
- ¼ cup sugar
- 7 oz marshmallow fluff
- Start by making your pie crust. Sift the flour into a mixing bowl, then grate the cold butter into it.Mix with your hands until butter is the size of peas. Dissolve salt into water and slowly add the water to the dough, mixing gently until water is absorbed. Do not overwork the dough. Divide the dough in half, roll it out into a 10" round shape between two pieces of parchment paper and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Next, combine your sweet potato ingredients in a stand mixer and mix until combined. Then prep your pie plate with your pie dough, crimp the edges, then pour your sweet potato filling into the dough. Bake for 40-50 minutes or until a toothpick is removed clean. Check the pie crust at 30 minutes and cover with aluminum foil or crust covers if done.
- While the pie finishes baking, make your marshmallow meringue by beating together the egg whites, vanilla and salt. Then slowly add the sugar until foamy peaks form. Next, add your marshmallow fluff ¼ at a time and whip together until incorporated.
- When your pie is done, move your baking rack to the top ⅓ of the oven and increase the temperature to 400 degrees F. Add marshmallow meringue to the top of your pie, forming stiff peaks, and finish baking the meringue for 4-6 minutes or until browned.
- Allow to cool and enjoy!
If you do your pie crust by hand, I recommend literally making it by hand and not using a mixer. But I whipped out my brand new KitchenAid Pistachio Stand Mixer from Wayfair to make the sweet potato pie filling and the marshmallow meringue. There is NO WAY I was whipping together a meringue with marshmallow fluff by hand. Nope! Ok, a few more glamour shots of this PURPLE Sweet Potato Pie! Be sure to pin one of these photos to Pinterest so you have the recipe on hand for Thanksgiving! Your family will be SHOCKED with the purple color! And if you do make a Purple Sweet Potato Pie for Thanksgiving, please be sure to take a photo and tag me! I would love to see it!