Sweet Potato Meringue Pie has been a staple dessert at our family gatherings for as long as I can remember. The name alone takes me back to my grandmother’s kitchen, where the scent of sweet potatoes roasting in the oven would mingle with the sugary tang of freshly whipped meringue. Sweet Potato Meringue Pie was not just a treat; it was a symbol of love and connection, made with care and shared at the heart of our most cherished celebrations. From birthdays to Thanksgivings, there was always a pie cooling on the counter, its golden peaks of meringue catching the afternoon light.
Learning the Craft
My first attempt at making Sweet Potato Meringue Pie was both nerve-wracking and exciting. I remember calling my grandmother and scribbling her instructions on a scrap of paper, complete with her secret touch—a pinch of nutmeg in the sweet potato filling. I baked the pie with a mix of determination and fear, carefully smoothing the meringue over the rich, spiced filling. Watching it brown to perfection in the oven felt like a rite of passage, a step closer to keeping our family tradition alive.
Sharing the Pie
The first time I served Sweet Potato Meringue Pie to my own family, I felt an overwhelming sense of pride. As each slice revealed the silky sweet potato layer beneath the pillowy meringue, I saw their faces light up with delight. My youngest son, with a dollop of meringue on his nose, declared it the best dessert ever. In that moment, I understood why my grandmother made this pie for every occasion—it brought us together and turned an ordinary day into something special.
A Tradition Reimagined
Now, I’ve started experimenting with the recipe to make Sweet Potato Meringue Pie my own. Sometimes, I’ll add a drizzle of caramel or a sprinkle of candied pecans for extra texture. Other times, I stick to the classic, because nothing beats the taste of nostalgia. Every time I bake it, I feel my grandmother’s spirit guiding me, her love woven into every bite. Sweet Potato Meringue Pie is more than just a dessert; it’s a legacy, a piece of my family’s story, and a reminder of the sweet things in life worth savoring.
Table of Contents
Chef’s Notes- Sweet Potato Meringue Pie
- Pie Crust Mastery: Keep your pie crust dough cold and handle it minimally to ensure a flaky texture. If it warms up, refrigerate it for a few minutes before rolling out.
- Sweet Potato Preparation: Baking the sweet potatoes brings out their natural sweetness better than boiling. For extra smoothness, pass the mashed sweet potatoes through a fine-mesh sieve before mixing.
- Blending the Filling: Use a food processor or immersion blender for an ultra-creamy filling with no lumps.
- Perfect Meringue Peaks: Ensure your mixing bowl and whisk are grease-free for the meringue. Adding the sugar gradually while whipping helps create a glossy, stable texture.
- Toasting the Meringue: If you don’t have a culinary torch, place the pie under a broiler on high for 1-2 minutes. Keep a close eye to avoid burning the delicate peaks.
- Refrigeration Time: Allow the pie to cool completely before adding the meringue, as residual heat can deflate or weep the meringue.
- Customizable Flavors: Add a dash of nutmeg or ginger to the filling for a personalized spice profile. For a tropical twist, try coconut milk in place of evaporated milk.
Sweet Potato Meringue Pie
4
slices1
hour25
minutes450
kcal2
hours3
minutesDiscover the irresistible charm of Sweet Potato Meringue Pie, a delightful twist on the classic Southern favorite! This vibrant dessert combines the natural sweetness of tender sweet potatoes with a luscious, fluffy meringue topping that’s perfectly toasted to golden perfection. Ideal for festive gatherings like Thanksgiving or any special occasion, this pie is as visually stunning as it is delicious. With straightforward steps and customizable ingredients, even beginner bakers can master this crowd-pleaser. Elevate your dessert game and impress your guests with this mouthwatering Sweet Potato Meringue Pie that radiates warmth and flavor in every bite!
Ingredients
- Pie Crust
1 perfect pie crust
- Sweet Potato Filling
1 pound sweet potatoes baked and mashed
1 cup light brown sugar
2 large eggs room temperature
¾ cup evaporated milk
¼ cup unsalted butter melted
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon kosher salt
- Swiss Meringue
3 large egg whites room temperature
¼ teaspoon cream of tartar
¾ cup granulated sugar
- Alternative Ingredients:
Pie Crust: Use a gluten-free pie crust or graham cracker crust as alternatives.
Brown Sugar: Substitute with coconut sugar or maple syrup.
Evaporated Milk: Replace with almond milk or coconut milk for a dairy-free option.
Unsalted Butter: Use coconut oil or vegan butter as a substitute.
Pumpkin Pie Spice: Mix cinnamon nutmeg, and cloves as a replacement.
Granulated Sugar: Use coconut sugar or honey instead.
Cream of Tartar: Substitute with lemon juice or white vinegar in the meringue.
Eggs: Use aquafaba as an egg substitute for an egg-free version.
Directions
- Preparing the Pie Crust – Begin by unrolling the refrigerated pie crust on a lightly floured surface. Gently transfer it into a 9-inch pie pan, ensuring it covers the base and sides evenly. Use a fork to prick holes in the bottom, preventing air bubbles during baking.
- Blind Baking – Preheat your oven to 425°F. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and liner, returning the crust to the oven for an additional 5 minutes until lightly golden. Let it cool while you prepare the filling.
- Making the Sweet Potato Filling – Preheat the oven to 400°F. Pierce the sweet potatoes several times with a fork, wrap them in aluminum foil, and place on a baking sheet. Bake for about 1 hour or until tender. Once cooled, scoop out the flesh and blend until smooth. In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, pumpkin pie spice, and salt. Mix thoroughly until the mixture is creamy. Pour the filling into the pre-baked pie crust and bake at 400°F for 15 minutes. Lower the temperature to 350°F and bake for another 25-35 minutes until set. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours.
- Preparing the Swiss Meringue – Create a double boiler by simmering water in a saucepan and placing a heat-safe bowl over it without touching the water. Whisk the egg whites, sugar, and cream of tartar in the stand mixer’s bowl. Heat over the double boiler, stirring constantly until the sugar dissolves and the mixture reaches 160°F. Transfer to the stand mixer and beat on high until stiff peaks form and the meringue is cool. Spread the meringue over the chilled pie and use a culinary torch to toast the surface until golden brown.
Equipment
- stand mixer
- personal blender
Notes
- To achieve a perfectly flaky pie crust, ensure your butter is well chilled before mixing. For a smoother filling, thoroughly blend the sweet potatoes until completely smooth. When making the meringue, ensure no yolk is present in the egg whites for stiff peaks. Use a blow torch to gently toast the meringue for a beautiful finish, but watch carefully to prevent burning. Serve your Sweet Potato Meringue Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Experiment with additional spices like ginger or allspice to tailor the flavor to your liking.
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 300mg
- Potassium: 800mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 35g
- Protein: 6g
- Vitamin A: 8000IU
- Vitamin C: 20mg
- Calcium: 150mg
- Iron: 2mg
FAQ- Sweet Potato Meringue Pie
Can I prepare the pie in advance?
Yes, you can bake the pie and refrigerate it for up to 2 days before adding the meringue. Add and toast the meringue just before serving for the best texture.
What if I don’t have a blow torch?
You can toast the meringue using your oven’s broiler. Place the pie on the top rack and broil on high for 1-2 minutes, watching closely to prevent burning.
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes or yams (in water, not syrup) can be used. Drain them well and mash or blend until smooth.
How can I make this pie dairy-free?
Substitute the evaporated milk with almond or coconut milk, and replace the butter with coconut oil or vegan butter for a dairy-free version.
Why is my meringue weeping or separating?
This could happen due to undercooking or a humid environment. Ensure the meringue reaches 160°F over the double boiler before whipping. Spreading meringue on a chilled pie also helps prevent separation.
