Print

Sweet Potato Meringue Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 85 reviews

A classic Sweet Potato Meringue Pie featuring a smooth, spiced sweet potato filling topped with a fluffy, golden meringue. This comforting dessert combines warm autumn flavors like cinnamon, nutmeg, and ginger with a tender pie crust and a beautifully toasted meringue topping, perfect for holiday gatherings or cozy evenings.

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

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

Instructions

  1. Preheat oven and prepare filling: Preheat your oven to 350°F (175°C). In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix until smooth and well combined to ensure an even texture.
  2. Fill pie crust and bake: Pour the sweet potato mixture into the unbaked 9-inch pie crust. Place the pie on the middle rack of the oven and bake for 50 to 60 minutes, or until the filling is set and the crust has turned golden brown. This step cooks the filling through while giving the crust a crisp texture.
  3. Cool pie slightly: Remove the pie from the oven and let it cool slightly on a wire rack to prepare for the meringue topping. This cooling helps prevent the meringue from melting when added.
  4. Prepare meringue topping: Increase the oven temperature to 400°F (200°C). In a clean, large bowl, beat the egg whites and cream of tartar until soft peaks form using an electric mixer. Gradually add the granulated sugar one tablespoon at a time while continuing to beat until stiff peaks form. This creates a stable, fluffy meringue.
  5. Top pie with meringue: Spread the meringue evenly over the sweet potato filling, making sure to seal the meringue to the edges of the crust to prevent shrinking during baking.
  6. Bake meringue: Return the pie to the oven and bake for an additional 8 to 10 minutes or until the meringue is a light golden brown. Keep a close eye to avoid over-browning.
  7. Cool completely before serving: Remove the pie from the oven and allow it to cool completely at room temperature. This ensures the filling sets fully and the meringue holds its structure when sliced.

Notes

  • Ensure the bowl for beating egg whites is clean and free of any grease to achieve the best meringue peaks.
  • Use room temperature eggs for better volume in the meringue.
  • Seal the meringue edges to the crust to prevent shrinking and to create a good seal.
  • Allow the pie to cool completely before slicing to prevent the filling from being too soft.
  • Leftover pie can be refrigerated for up to 3 days, but meringue texture is best on the day served.

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