If you love the comforting warmth of sweet potatoes paired with the airy, cloud-like texture of meringue, then this Sweet Potato Meringue Pie Recipe is going to become your new favorite dessert. It brings together the natural sweetness and earthiness of baked sweet potatoes with vibrant citrus notes and a luscious, toasted meringue topping. This pie is a beautiful twist on a classic, perfect for holiday celebrations or any cozy gathering where you want to impress with something both familiar and wonderfully unique.
Ingredients You’ll Need
Don’t let the length of the ingredient list fool you—each item plays an essential role in building the mouthwatering layers of flavor and texture that make this pie shine. From the creamy mashed sweet potatoes to the warm spices, every ingredient is chosen to make this pie truly unforgettable.
- Pre-made 9-inch pie crust: A convenient base that crisps up nicely and holds the filling perfectly.
- Sweet potatoes (3 cups mashed): The heart of this pie, providing natural sweetness, moisture, and a velvety texture.
- Unsalted sweet cream butter (½ cup melted): Adds richness and silkiness to the filling.
- Large eggs (3, room temperature): Essential for binding the filling and lending structure.
- Light brown sugar (⅓ cup): Brings a subtle molasses flavor that deepens the sweetness.
- Sugar (½ cup): Balances the spices and enhances overall sweetness.
- Sweetened condensed milk (½ cup): Adds creamy sweetness and a slight caramel undertone.
- Evaporated milk (½ cup): Helps achieve that melt-in-your-mouth texture in the filling.
- Kosher salt (¼ teaspoon): Just enough salt to lift and brighten the flavors.
- Ground nutmeg (½ teaspoon): Infuses the pie with warm, inviting spice.
- Ground cinnamon (1 teaspoon): Classic spice that complements sweet potatoes beautifully.
- Ground ginger (½ teaspoon): Adds a hint of zing and depth.
- Grated orange zest (3 teaspoons): Injects fresh citrus brightness, balancing the rich sweetness.
- Pure vanilla extract (1 teaspoon): Rounds out the flavor profile with comforting warmth.
- Sugar for meringue (¼ cup): Sweetens and stabilizes the meringue topping.
- Marshmallow Creme (7 ounces): Creates a fluffy, indulgent topping with that iconic marshmallow flavor.
- Egg whites (3 large, room temperature): Whipped to glossy peaks to form the meringue.
- Cream of tartar (1 teaspoon): Stabilizes the whipped egg whites for perfect meringue texture.
- Vanilla extract for meringue (1 teaspoon): Adds subtle aroma and depth to the meringue topping.
- Kosher salt for meringue (¼ teaspoon): Balances sweetness and enhances flavor.
How to Make Sweet Potato Meringue Pie Recipe
Step 1: Bake the Sweet Potatoes
Start by heating your oven to 400 degrees Fahrenheit. Poke each sweet potato several times with a fork to allow steam to escape, then place them directly on the oven rack. Bake for about 40 minutes until they are incredibly tender when pierced. This step is crucial because it intensifies the sweet potato’s natural sugars and ensures a silky smooth filling.
Step 2: Prepare the Sweet Potatoes
Once baked, let the sweet potatoes cool enough to handle safely. Peel them carefully, removing any tough or dark areas, and then mash until perfectly smooth. This creamy mashed base is what will give your pie that luscious texture everyone will adore.
Step 3: Mix the Filling
Using a standing mixer, combine the mashed sweet potatoes, melted butter, eggs, both sugars, sweetened condensed milk, evaporated milk, salt, nutmeg, cinnamon, ginger, orange zest, and vanilla extract. Beat everything until the mixture is wonderfully smooth and all those fantastic spices are evenly distributed. This filling is full of warmth and a subtle citrus brightness that elevates the classic sweet potato flavor.
Step 4: Assemble and Bake the Pie
Pour your heavenly filling into the pre-made pie crust. Smooth the top gently with a spatula. Bake the pie at 400 degrees for 50 minutes, or until the custard is set but still slightly jiggly at the center. This ensures creamy richness without being runny.
Step 5: Cool and Refrigerate
Once baked, transfer the pie to a cooling rack and let it cool completely to room temperature. Afterward, place it in the refrigerator overnight. Chilling not only firms up the filling but also helps those incredible flavors meld beautifully.
Step 6: Prepare the Meringue Topping
In a clean bowl, whip the egg whites with cream of tartar and salt until soft peaks form. Gradually add the sugar and continue whipping until glossy firm peaks develop. Fold in the marshmallow creme and vanilla extract carefully to keep the meringue light and fluffy. Once your pie has chilled, spread the meringue over the top, creating swirls or peaks for that picture-perfect finish.
Step 7: Toast the Meringue
Pop the topped pie under a broiler for just a minute or two to achieve a gorgeous golden-brown meringue crust. Keep a close eye during this step to avoid burning. This final touch adds a toasty contrast to the creamy filling and a stunning visual appeal.
How to Serve Sweet Potato Meringue Pie Recipe
Garnishes
For an elegant presentation, sprinkle a little extra orange zest over the browned meringue or dust lightly with cinnamon. A few toasted pecan halves on the side add beautiful texture and nutty flavor that pairs wonderfully with the pie.
Side Dishes
This pie shines on its own but also pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you want something lighter, a simple arugula salad with cranberries can balance the richness and add a refreshing bite.
Creative Ways to Present
Try serving individual slices with a drizzle of caramel sauce or a sprinkle of flaky sea salt to elevate every forkful. Another fun idea is to incorporate the pie filling into mini tart shells topped with meringue for delightful bite-sized treats perfect for parties.
Make Ahead and Storage
Storing Leftovers
Cover leftover pie tightly with plastic wrap or place in an airtight container and store it in the refrigerator for up to four days. This keeps both the filling fresh and the meringue topping intact without becoming soggy.
Freezing
You can freeze the pie, but it’s best to freeze the unbaked filling separately or freeze the baked pie without meringue topping. The texture of meringue doesn’t hold up well to freezing. Freeze tightly wrapped in plastic wrap and foil for up to two months.
Reheating
For reheating, warm slices gently in a single layer in a low oven (around 300 degrees) for 10 to 15 minutes. Avoid the microwave to prevent the meringue from weeping or becoming rubbery.
FAQs
Can I make the pie crust from scratch?
Absolutely! While using a pre-made crust saves time, a homemade pie crust adds a wonderful buttery flavor and crisp texture that will elevate your Sweet Potato Meringue Pie Recipe even more.
What can I substitute for marshmallow creme?
If marshmallow creme isn’t available, you can omit it and simply use your meringue made with egg whites and sugar. It will still produce a beautiful, fluffy topping, though slightly less marshmallowy in flavor.
How do I know when the pie filling is fully set?
Look for the filling to be mostly firm with just a slight jiggle in the center when you gently shake the pan. It will continue to set as it cools, so avoid overbaking to keep it creamy.
Can I use regular sweet potatoes instead of orange-fleshed ones?
You can, but orange-fleshed sweet potatoes (often called yams) provide the best texture and sweetness for this recipe. White or purple sweet potatoes will give different flavors and textures, which can be fun to experiment with!
What’s the best way to store leftover meringue-topped pie?
Because meringue can weep or become sticky, wrap the pie gently and store it in the fridge. It’s best enjoyed within a few days for optimal texture and flavor.
Final Thoughts
This Sweet Potato Meringue Pie Recipe is truly a showstopper that will delight everyone lucky enough to have a slice. Its perfect balance of creamy, sweet, spicy, and citrus flavors combined with a fluffy, toasted meringue topping makes every bite feel like a comforting hug. I can’t wait for you to try this recipe and watch it become a beloved tradition in your home as it has in mine.
Print
Sweet Potato Meringue Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Total Time: 5 hours 30 minutes (including cooling and chilling time)
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Meringue Pie features a creamy sweet potato filling seasoned with warm spices and topped with a fluffy marshmallow meringue. Using a pre-made pie crust and baked sweet potatoes, the recipe combines rich flavors and textures for a comforting dessert perfect for holidays or special occasions.
Ingredients
Pie Crust
- 1 9 inch pre-made pie crust
Sweet Potato Filling
- 3 Cups mashed sweet potato (about 4–6 medium to large sweet potatoes)
- 1/2 Cup unsalted sweet cream butter (melted)
- 3 large eggs (room temperature)
- 1/3 Cup light brown sugar
- 1/2 Cup sugar
- 1/2 Cup sweetened condensed milk
- 1/2 Cup evaporated milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 teaspoons grated orange zest
- 1 teaspoon pure vanilla extract
Meringue Topping
- 1/4 Cup sugar
- 7 ounce Marshmallow Creme (jar)
- 3 large egg whites (room temperature)
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Poke the sweet potatoes several times with a fork to allow steam to escape, then place them on a baking sheet and bake for 40 minutes or until tender when pierced with a fork.
- Cool and Prepare Potatoes: Let the baked sweet potatoes cool enough to handle. Peel off the skins and remove any dark spots for a smooth filling.
- Mix Filling: In a standing mixer, combine the mashed sweet potatoes, melted butter, eggs, both sugars, sweetened condensed milk, evaporated milk, kosher salt, nutmeg, cinnamon, ginger, orange zest, and vanilla extract. Beat until the mixture is smooth and fully combined.
- Fill Pie Crust: Pour the prepared sweet potato filling evenly into the pre-made 9-inch pie crust.
- Bake Filling: Bake the pie in the preheated oven for 50 minutes or until the filling is set and a knife inserted near the center comes out clean.
- Cool Pie: Remove the pie from the oven and place it on a cooling rack. Let it cool to room temperature completely.
- Chill Pie: Once cooled, cover the pie and place it into the refrigerator to chill overnight, allowing the flavors to meld.
- Prepare Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar, kosher salt, and vanilla extract until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Carefully fold in the marshmallow creme until fully incorporated.
- Top Pie and Finish: Spread the meringue mixture evenly over the chilled pie, making decorative peaks if desired. Place the pie under the broiler or in a preheated 350°F oven for 2-4 minutes or until the meringue is lightly browned. Watch closely to avoid burning.
- Serve: Let the pie cool slightly before slicing and serving to enjoy the perfect balance of creamy sweet potato and fluffy meringue topping.
Notes
- Use room temperature eggs to achieve a smoother filling and better meringue volume.
- Ensure sweet potatoes are fully cooked and soft before mashing for a creamy texture.
- Watch the meringue closely while browning as it can burn quickly under the broiler.
- Allow pie to chill overnight for best flavor and texture.
- If unavailable, homemade marshmallow creme can be substituted or omitted for a classic meringue.
