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
Scale
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.
