Sweet Potato Meringue Pie Recipe

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Cozy Sweet Potato Meringue Pie Recipe, Made Simple

There’s something truly heartwarming about a sweet potato meringue pie fresh from the oven. I love how the toasty sweetness of the filling meets the crisp, buttery crust, topped with a cloud of golden, fluffy meringue. It’s the kind of dessert that invites slow, satisfying bites on a calm weekend afternoon.

Whether you’re serving it for a festive gathering or treating yourself to a cozy night in, this Sweet Potato Meringue Pie Recipe brings nostalgia and a touch of elegance to your table. You’ll find the spices gently weave through the creamy filling, rounding out the natural sweetness of sweet potatoes with warmth and depth.

Ready to dive in? Let’s explore what makes this recipe so special and how you can bring it to life with simple steps and authentic flavors.

Ingredient Lowdown

• Unbaked pie crust: The crisp base that holds all the creamy goodness together—opt for a buttery store-bought crust or homemade for extra love.
• Mashed sweet potatoes: The star ingredient; naturally sweet and velvety, they bring body and warmth.
• Granulated & brown sugar: A combo that balances sweetness with a hint of molasses depth from the brown sugar.
• Evaporated milk: Adds creamy richness without watering down the texture.
• Eggs: Vital for structure—both whole eggs in the filling and whites in the meringue.
• Spices (cinnamon, nutmeg, ginger): These bring fragrant warmth and complexity, elevating every bite.
• Salt: Enhances all the flavors; don’t skip it!
• Vanilla extract: A subtle perfumed note that rounds things out.
• Cream of tartar: Stabilizes the meringue for that perfect fluffy texture.

Set Up for Success

Before you start, gather and prep all your ingredients — a classic mise en place helps keep things smooth. Preheat your oven to 350°F (175°C), making sure it’s fully heated before the pie goes in. Use a 9-inch pie dish lined with an unbaked crust; no need to blind-bake here as the filling will bake long enough for a golden, crisp base.

Step-by-Step: Sweet Potato Meringue Pie Recipe

1. Preheat the oven to 350°F (175°C). It’s important the oven is ready so the crust and filling bake evenly into a golden, toasty perfection.
2. Mix the filling: In a large bowl, combine the fluffy mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, whole eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. I like to use a hand mixer here to get everything silky smooth and well blended—this ensures a luscious texture without lumps.
3. Fill the pie crust with the sweet potato mixture. Use a spatula to scrape the bowl clean—nothing should go to waste—and smooth the top gently.
4. Bake the pie for 50 to 60 minutes. You’ll notice the filling becoming set but still a little soft in the center. The crust will take on a perfect golden color. A toothpick inserted near the center should come out almost clean.
5. Cool slightly on a wire rack once removed from the oven. Letting the pie rest helps it firm up before adding the meringue.
6. Increase oven temperature to 400°F (200°C) to prepare for browning the meringue beautifully.
7. Make the meringue: Beat the egg whites with cream of tartar until soft peaks form. Then slowly add the sugar, one tablespoon at a time, beating until you reach stiff, glossy peaks. This careful sugar addition is key for a stable, shiny meringue that won’t weep.

8. Spread the meringue evenly over the pie filling. Be generous and make sure to seal the edges of the meringue to the crust—the meringue needs a good anchor to keep its shape during baking.
9. Bake at 400°F (200°C) for 8 to 10 minutes, until the meringue achieves a light golden brown color. Watch closely here since it can go from perfect to burnt quickly—but those toasty spots add such a lovely texture and flavor contrast.
10. Cool completely at room temperature before slicing. This final rest helps the filling set perfectly and makes slicing neat and satisfying.

Flavor Twists for Sweet Potato Meringue Pie Recipe

• Add a splash of bourbon or rum to the filling for a boozy warmth that’s unexpected and delicious.
• Stir in chopped toasted pecans or walnuts for a pleasant crunch and nutty richness.
• Swap the cinnamon and nutmeg for pumpkin pie spice for a familiar holiday aroma.
• Blend in a tablespoon of maple syrup to deepen the sweetness and add a rustic feel.
• Mix in finely grated orange zest to lift the flavor with a bright, citrusy note.
• Try a coconut milk substitute for evaporated milk to introduce a tropical twist.

Storage & Make-Ahead Tips

• Refrigerate: Store any leftovers covered in the fridge for up to 3 days. The meringue’s texture softens but the flavor stays delightful.
• Freeze: Wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 2 months. Bake directly from frozen, adding extra baking time to ensure thorough cooking.
• Make ahead: Prepare the filling and crust a day prior, then top with meringue and bake just before serving for a fresher finish.
• Reheat: Warm slices gently in a low oven (300°F) with foil loosely covering the pie to avoid drying out.

Sweet Potato Meringue Pie Recipe FAQs

• Can I use canned sweet potatoes? Yes, but fresh cooked sweet potatoes offer a fresher, creamier texture and sweeter taste. If canned, drain well and mash thoroughly before using.
• Why does my meringue sometimes weep? Weeping usually happens if the meringue isn’t baked enough or the sugar wasn’t fully dissolved. Be sure to beat sugar gradually until stiff peaks form and bake meringue until golden.
• Can I make the meringue ahead of time? It’s best to spread and bake the meringue right after making it to keep that airy, delicate texture intact.
• What’s the difference between sweet potato pie and sweet potato meringue pie? The meringue topping adds a light, sweet, and fluffy contrast to the dense, spiced filling—offering a different texture and a lovely visual appeal.
• How do I know when the pie filling is done? Look for a set filling that jiggles slightly in the center but isn’t liquid. A toothpick inserted near the edge should come out clean.

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