Gluten-Free Purple Sweet Potato Pie

This Purple Sweet Potato Pie is a must-make for the holidays! With its vibrant purple filling, warm spices, and fluffy marshmallow meringue topping, it's as delicious as it is stunning. Baked in a gluten-free crust, this pie is perfect for impressing guests or adding a colorful twist to your holiday dessert table.
Close-up of a gluten-free purple sweet potato pie with a toasted marshmallow meringue topping, showing sliced portions and flaky crust, with crumbs scattered in the pie tin.
A close-up of a partially sliced baked purple sweet potato pie with toasted marshmallow meringue, a slice removed to reveal the vibrant purple filling and flaky crust.

This Purple Sweet Potato Pie is a show-stopping dessert that combines the naturally vibrant color and nutty sweetness of purple sweet potatoes with warm spices and a fluffy marshmallow meringue topping. Baked in a buttery gluten-free pie crust, this pie is as delicious as it is stunning, making it the perfect centerpiece for any special occasion. Whether you’re impressing guests or treating yourself, this pie is a flavorful twist on the classic sweet potato pie that’s sure to leave everyone asking for seconds!

You’ll love this recipe because:

  • It’s a stunning color! The vibrant purple hue of the filling is show-stopping and makes this pie a beautiful centerpiece for any table for Thanksgiving or any festive occasion. 
  • It has a unique flavor. Pumpkin pie tends to get all the glory during the holidays, but sweet potato pie offers a unique spin on the classic. The nutty, subtly sweet taste of purple sweet potatoes pairs perfectly with warm spices and a fluffy marshmallow meringue topping. If you like pumpkin pie, I guarantee you’ll love this gluten-free sweet potato pie!
  • It’s gluten-free! If you have celiac disease or are on a gluten-free diet for any reason, you will love this pie! It has a flaky homemade gluten-free crust and a thick filling that you won’t be able to tell is gluten-free!

Ingredients

A flat lay of labeled ingredients for the purple sweet potato pie, including a gluten-free pie crust, butter, granulated sugar, purple sweet potato, eggs, heavy cream, cornstarch, and spices like cinnamon, nutmeg, ginger, and cloves.

Ingredient Notes

  • Purple Sweet Potatoes –  These vibrant sweet potatoes are commonly found in specialty grocery stores, farmers’ markets, or Asian markets. In the U.S., they are often labeled as “Stokes Purple” or “Okinawan Sweet Potatoes.” Stokes Purple Sweet Potatoes have a denser texture and a deep purple color, while Okinawan Sweet Potatoes have a lighter, more lavender hue and a creamier texture. I used Stokes purple sweet potatoes which I found at Whole Foods Market. 
  • Heavy Cream – Adds richness to the filling. You can also use evaporated milk instead. 
  • Unsalted Butter – Softened butter helps create a creamy filling. I usually use softened butter if I plan on mixing it with the warm sweet potatoes right away. Otherwise, I suggest melting the butter before combining it with the sweet potatoes. 
  • Cornstarch – Thickens the filling and helps it set. 
  • Egg Whites – Used in the marshmallow meringue topping to create a light and fluffy texture. Make sure no yolks are present, as they can prevent the meringue from forming peaks. The egg whites get cooked over the stove top so you are not eating raw eggs. If you are worried, use pasteurized eggs. 
  • Gluten-free pie crust – If you have celiac disease, like me, or are trying to make this pie gluten-free for any reason, I highly recommend using a half batch of my gluten-free pie crust recipe. It’s flaky and really easy to work with. You can also use frozen gluten-free pie crusts. You don’t need to parbake the crust if you use a pre-made frozen pie crust. 

While there are many ways to cook your purple sweet potatoes for this pie, I prefer to roast mine in the oven instead of boiling them on the stove top. Roasting helps concentrate their natural sweetness and keeps the texture creamy and non-watery. 

Step-by-Step instructions

This purple sweet potato pie may seem a bit intimidating with its multiple steps, but each step is really quite simple and there are several ways to split the steps into different days to make preparation easier! The below photos with matching steps are not the full instructions, but are there to help you see the recipe made at various stages so you can make it perfectly every time. Pay special attention to the consistency of the sweet potato filling, the color of the finished pie after baking, and the texture of the marshmallow topping when beaten to stiff peaks.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Mashed purple sweet potato in a clear glass bowl, showing the vibrant purple color and smooth texture.
Roast the purple sweet potatoes in the oven until tender. Remove the skins from the sweet potatoes and then mash until smooth. If you like your pie filling to be extra smooth, you can do this in a food processor instead of in a bowl with a hand mixer.
A bowl with mashed purple sweet potato, butter, granulated sugar, and spices like cinnamon and ginger, ready to be mixed for the pie filling.
Add the sugar, butter, salt, spices, cornstarch, eggs, and heavy cream to the mashed potatoes. Blend until combined and smooth. Don’t be afraid to make sure its the correct consistency before continuing. If you have lots of lumps you will see it in the final pie.
A prebaked gluten-free pie crust in a pie dish with fluted edges, prepared for the filling.
Parbake the gluten-free pie crust until golden on the edges.
The purple sweet potato pie filling spread evenly inside the gluten-free pie crust, ready for baking.
Fill the parbaked crust with the purple sweet potato mixture.
The baked purple sweet potato pie with a lightly browned gluten-free crust, featuring the rich purple filling.
Bake in the oven until the pie is browned along the edges, and set on the sides with a little jiggly in the center. You can test the internal temperature of the pie to ensure its cooked through. It should read 190°F. Do not overcook the pie! Let the pie cool at room temperature before transferring to the refrigerator .
A bowl with granulated sugar, cream of tartar and egg whites to before mixing together.
When you’re ready to make the marshmallow meringue topping, add the egg whites, granulated sugar and cream of tartar to a heat-proof bowl set over a pot of simmering water. Make sure that the pot is smaller in diameter than your bowl so it can sit on top of it without falling in.
A whisk lifting a ribbon of glossy white marshmallow meringue, before whisking into stiff peaks.
Constantly whisk the egg white mixture over the simmering water until it reaches an internal temperature of 160°F, which usually takes me about 5 minutes.
A close-up of a metal whisk with stiff marshmallow meringue peaks, highlighting the fluffy and smooth texture.
Use a hand mixer or stand mixer to whip the marshmallow to stif peaks. It should not be as glossy as it was when it came off the heat and look at little more matte at this stage.
A gluten-free purple sweet potato pie topped with a large dollop of marshmallow meringue in the center.
Spoon the marshmallow onto the center of the purple sweet potato pie and spread it with a spatula. Try to make some hills and valleys with the spatula so when you blow torch it the marshmallow has some pretty swirls.
A close-up of a slice of purple sweet potato pie, focusing on the smooth purple filling, golden meringue, and flaky gluten-free crust.
Use a pastry torch to carefully brown the marshmallow meringue until golden brown. Slice and serve!

Recipe FAQs

Can I use regular orange sweet potatoes instead of purple sweet potatoes?

Yes, you can use orange sweet potatoes if purple ones aren’t available. However, the color and flavor will be different.

Do I have to use a kitchen torch for the marshmallow meringue topping?

A kitchen torch is ideal for achieving an evenly toasted, golden-brown finish, but if you don’t have one, you can place the pie under a broiler for 1–2 minutes. Watch it closely to prevent burning.

Do I  have to serve purple sweet potato pie with marshmallow meringue topping?

No, you don’t. While I personally love the combination of sweet potatoes with marshmallow, you can serve the sweet potato pie plain or serve it with some whipped cream or chantilly cream. 

expert tips

  • Perfectly Smooth Filling: After roasting the sweet potatoes, make sure to beat them until completely smooth before adding the other ingredients. Any lumps in the sweet potato will carry through to the final pie filling, so take your time with this step. If you want your pie filling to be extra smooth, you can add the sweet potato and other filling ingredients to a food processor and process briefly until smooth. 
  • Keep the Meringue Stable: When making the marshmallow meringue, heat the egg whites and sugar until the sugar has fully dissolved and the mixture reaches 160°F. This not only creates a stable meringue but also ensures the egg whites are safe to eat. At this stage, you’ll notice if you rub the mixture between two of your fingers that you no longer feel the grittiness of the sugar in the meringue.
  • Blind Baking Tips: Use parchment paper and pie weights (or dried beans) to press the crust down evenly. Be sure that your pie weights fill up the pie crust to the top. This will help prevent the sides from slinking down while baking. 

Storage instructions

Storage: Store the baked pie (without the meringue topping) covered in the refrigerator for up to 3 days. Once topped with meringue, it’s best enjoyed the same day, as the meringue can lose its texture over time.

Freezer Option: You can freeze the pie (without the meringue topping) for up to 1 month. Wrap the cooled pie tightly in plastic wrap, then aluminum foil, to prevent freezer burn. Thaw in the refrigerator overnight before adding the meringue.

A close-up of a slice of purple sweet potato pie, focusing on the smooth purple filling, golden meringue, and flaky gluten-free crust with the rest of the gluten-free pie in the background.

Make Ahead Tips

  • Prepare the sweet potatoes in advance: Roast the sweet potatoes up to 3 days ahead. Once cooled, peel, mash, and store the flesh in an airtight container in the refrigerator. Be sure to either mix with the butter after mashing, or use melted butter when you combine the sweet potato mash with the remaining ingredients. 
  • Blind-bake the crust early: Blind-bake your gluten-free pie crust up to 1 day in advance. Let it cool completely, then cover tightly with plastic wrap or foil to keep it fresh.
  • Bake the pie in advance: The entire pie (without the meringue topping) can be baked 1–2 days ahead. Store it in the refrigerator, covered, and add the meringue topping just before serving. Make the meringue topping the day you plan to serve it as it starts to weep after about a day. 
  • Add the meringue just before serving: You can make the marshmallow topping the day before serving and keep it in the refrigerator. For best results, I don’t like to add it to the pie until just before serving. It also makes for a really impressive finish for your guests when you spoon the topping on the pie and pull our your kitchen torch to brown the marshmallow in front of their eyes!

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A full view of the partially sliced purple sweet potato pie with toasted meringue, styled with a stack of plates and forks in the background.
Close-up of a gluten-free purple sweet potato pie with a toasted marshmallow meringue topping, showing sliced portions and flaky crust, with crumbs scattered in the pie tin.

Gluten-Free Purple Sweet Potato Pie

This Purple Sweet Potato Pie is a must-make for the holidays! With its vibrant purple filling, warm spices, and fluffy marshmallow meringue topping, it's as delicious as it is stunning. Baked in a gluten-free crust, this pie is perfect for impressing guests or adding a colorful twist to your holiday dessert table.
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 30 minutes
Cook Time: 2 hours
Cooling Time: 3 hours
Total Time: 5 hours 30 minutes
Servings: 8 servings
Calories: 486kcal
Author: Megan

Ingredients

For the Crust

For the Sweet Potato Pie Filling

  • 1 ½ pounds purple sweet potatoes (about 2 large sweet potatoes)
  • 1 cup granulated sugar (200g)
  • 3 large eggs (150g)
  • ½ cup heavy cream
  • cup unsalted butter (melted and cooled (76g))
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt

For the Marshmallow Meringue Topping

  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Instructions

Prepare the Crust

  • Prepare a half batch of my gluten-free pie crust or you can make the full batch and freeze half for later, which is what I always do.
  • Preheat your oven to 425°F (220°C).
  • Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour. Roll out the bottom crust into a large circle onto the piece of parchment paper, until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
  • Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Take the overhang and roll it under itself to create a thick edge.
  • Using your fingers, crimp or flute the edges of the dough.
  • Place the crust in the freezer to chill for 15 minutes to solidify the butter before baking.
  • Dock the crust with a fork and line it with parchment paper. Fill with pie weights or dry beans. You’ll want to make sure that the pie weights fill the whole height of the pie crust to make sure that the sides don’t shrink and slide down as they bake.
  • Bake at 425°F (190°C) for 15 minutes, until the wedges are starting to brown. Remove the pie from the oven and let cool before you remove the pie weights and parchment paper. Set aside while you prepare the pie filling.

Prepare the Sweet Potato Filling

  • Pierce sweet potatoes with a fork and place on a baking sheet. Roast the purple sweet potatoes at 425°F (190°C) for 45–60 minutes, or until tender.
  • Cool the potatoes, then remove and discard the skins.
  • In a large bowl, measure 2 cups of sweet potato flesh. Beat with a handheld or stand mixer until smooth.
  • Add granulated sugar, eggs, cream, melted butter, vanilla, cornstarch, cinnamon, nutmeg, cloves, ginger, and salt. Beat until smooth and well combined. Alternatively, you can place all the ingredients in a food processor and pulse until smooth if you like a smoother texture with no lumps.

Assemble and Bake the Pie

  • Pour the sweet potato filling into the par-baked gluten-free pie crust and smooth the top with a spatula. Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 20-30 minutes, or until the edges of the filling are set with the very center of the pie jiggling ever so slightly. If you take the internal temperature of the pie with a thermometer, it should read 190°F.
  • Cool the pie on a wire rack to room temperature and then refrigerate for at least 2 hours, or until ready to top with the marshmallow meringue.

Prepare the Marshmallow Meringue Topping

  • In a small saucepan, bring 2–3 inches of water to a simmer.
  • In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over the simmering water, ensuring it does not touch the water.
  • Whisk constantly for 4–5 minutes until the sugar dissolves and the mixture reaches 160°F.
  • Remove the bowl from heat, add the vanilla extract, and beat the meringue mixture with a mixer on high speed until stiff peaks form, about 5-10 minutes.

Finish the Pie

  • Spoon the marshmallow meringue topping onto the cooled pie and spread with a spatula.
  • Use a kitchen torch to carefully toast the topping until golden brown.
  • Slice and serve!

Notes

  • If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients are gluten-free as ingredients can change. 
  • If you are making my pie crust from scratch, I recommend using Cup4Cup gluten-free flour. If you are using a pre-made frozen pie crust from the grocery store, you do not need to parbake it. 
  • If you are not gluten-free, feel free to use your favorite pie crust recipe and proceed with the filling and topping as instructed. 
  • For the marshmallow meringue topping, ensure no yolk is mixed in, as this will prevent the meringue from forming stiff peaks.

Nutrition

Calories: 486kcal | Carbohydrates: 69g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 336mg | Potassium: 384mg | Fiber: 3g | Sugar: 42g | Vitamin A: 12611IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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