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Sweet Potato Meringue Pie Recipe

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4.8 from 91 reviews

This Sweet Potato Meringue Pie features a creamy, spiced sweet potato filling topped with a light and fluffy golden meringue. With warm notes of cinnamon, nutmeg, and ginger combined with a perfectly baked flaky crust, this classic dessert is a delightful twist on traditional pumpkin pie. Ideal for holiday gatherings or any cozy occasion, this pie offers a sweet and silky texture with a beautiful toasted meringue topping.

Ingredients

Pie Crust

  • 1 (9-inch) unbaked pie crust

Sweet Potato Filling

  • 2 cups mashed, cooked sweet potatoes
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Meringue Topping

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the pie.
  2. Prepare the Filling: In a large bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix everything thoroughly until the filling is smooth and well incorporated.
  3. Fill the Pie Crust: Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly.
  4. Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes. The filling should be set and the crust should turn golden brown when done.
  5. Cool Slightly: Remove the pie from the oven and let it cool slightly on a wire rack while you prepare the meringue topping.
  6. Increase Oven Temperature: Raise the oven temperature to 400°F (200°C) to prepare for browning the meringue.
  7. Make the Meringue: In a clean, large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/2 cup of granulated sugar one tablespoon at a time, continuing to beat until stiff peaks form and the meringue is glossy.
  8. Top the Pie: Spread the meringue evenly over the sweet potato filling, making sure to seal the edges to the crust to prevent shrinking.
  9. Bake the Meringue: Return the pie to the oven and bake for 8 to 10 minutes, or until the meringue topping is golden brown.
  10. Final Cooling: Remove the pie from the oven and allow it to cool completely before slicing and serving to let the filling and topping set properly.

Notes

  • Ensure the egg whites are at room temperature for best volume when making the meringue.
  • Use a clean, dry bowl and beaters for the meringue to ensure it whips properly.
  • If the crust edges brown too quickly, shield them with foil during baking.
  • For a deeper flavor, you can roast the sweet potatoes prior to mashing.
  • Store leftover pie covered in the refrigerator and consume within 3-4 days.

Find it online: https://crispcharm.com/sweet-potato-meringue-pie-recipe/