Sweet Potato Pie with Marshmallow Meringue

Sweet Potato pie is obviously a very Southern staple that fits in nicely this time of the year.  Loading it up with marshmallow meringue is truly an inspired twist from those sweet potato side dishes that are served alongside the holiday bird. 

Yes, it can be very hard to get a holiday dessert noticed after we stuff ourselves with an incredible meal.  However, this one is a show stopper in looks and taste.

Sweet potato pie is a lot like pumpkin but the texture of the filling is so much creamier and far superior in taste in my opinion.

You can use any pie crust you like.  I will give you my recipe but feel free to use your favorite or store bought.  It’s totally up to you. 

I hope you make this, I know you will love it.

For the pie crust, measure flour into bowl; mix salt through it.  With pastry blender (or two knives) cut in shortening until particles are the size of giant peas.  Sprinkle with cold water, a Tablespoon at a time, mixing lightly with fork, until all flour is moistened.

Here is my trick.  No matter what crust I use, it never seems to roll out as large as I want, so I increase the recipe by about half (it doesn’t even need to be exact).  This gives me extra dough on the edges for a thicker crust and I often have enough left over to make little cut outs as well.  This crust recipe is for an 8″ or 9″ pie but with the increase, it fits my 9″ deep dish pan, which is what I used to make this pie.  It’s up to you whether you increase the recipe for the dough or not.

Gather dough together with fingers so it cleans the bowl.  Press firmly into a ball.  Then turn out lightly on a board covered with wax paper and lightly floured to prevent sticking.

Prepare your rolling pin by covering it with a stockinet.  If you do not have a stockinet, you must get one.  It will make your crust endeavors so much easier.  Flatten the disc with your hand and roll out the dough to about 1/8″ thick.  Keep rounding the pastry edge.  If it begins to break, pinch broken edges together the best you can.  Keep pastry circular and roll it about 1″ larger all around than an inverted pie pan.

Fold pastry in half and carefully transfer to your pie pan.  Unfold and ease pastry loosely into pan.  Do not stretch which causes shrinking during baking.

Fold the edges under and crimp as desired.  Preheat oven to 400 degrees.

Place pie shell in the freezer for 15 minutes or until firm.  Line frozen shell with foil, pressing firmly against the sides and folding gently over the edges.  Fill shell with raw rice or dried beans and blind bake until crust is set but not browned, about 20 minutes.  Unfold foil at edges and carefully lift it out; return shell to oven and bake 5-10 minutes, or until pale golden.

For the filling, bake sweet potatoes for 40-50 minutes or until very soft in a 400 degree oven.  Peel while hot and place potatoes in food processor.

Puree until smooth.  Peeling and processing the potatoes while hot makes a smoother puree.

Add egg yolks, sugars, milk, lemon juice, vanilla, spices and lemon zest; whisk just to blend.  Pour filling into pie crust (it’s alright if the crust is still hot from baking…if you are using a store bought crust, make sure it’s at least room temperature), smooth the top and bake 20 minutes at 400 degrees.  Reduce oven to 325 degrees and continue baking until a knife inserted 1″ from the center comes out clean, 20-30 minutes.  Remove pie but leave oven on.

Beat room temperature egg whites (you can do this and have it ready while pie is baking) with a mixer in a clean metal or glass bowl until soft peaks form.  Gradually add marshmallow creme and continue beating until stiff peaks form, 5-7 minutes more.

Spread meringue over pie all the way to edges so the meringue doesn’t shrink. (Beads of liquid often form on meringue.  To avoid “weeping” spread the meringue on the pie while the filling is hot, then brown it.)  Spike it to make swirls and swoops. Return pie to the oven and bake 15-20 minutes  or until topping is golden, rotating for even browning.  Watch the pie carefully at this point, do not walk away…meringue can burn.

Cool pie to room temperature and place in the fridge over night before serving.

This pie will make the party.

Sweet Potato Pie with Marshmallow Meringue
Pie crust adapted from Betty Crocker…filling and meringue from Cuisine at Home

For the crust-

1 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 Tablespoon shortening
2 Tablespoons iced cold water

Measure flour into bowl; mix salt through it.  With pastry blender (or two knives) cut in shortening until particles are size of giant peas.  Sprinkle with cold water, a Tablespoon at a time, mixing lightly with fork, until all flour is moistened.

Here is my trick.  No matter what crust I use, it never seems to roll out as large as I want it so I increase the recipe by about half (it doesn’t even need to be exact).  This gives me extra dough on the edges for a thicker crust and I often have enough left over to make little cut outs as well.  This crust recipe is for an 8″ or 9″ pie but with the increase, it fits my 9″ deep dish pan, which is what I used to make this pie.  It’s up to you whether you increase the recipe for the dough or not.

Gather dough together with fingers so it cleans the bowl.  Press firmly into a ball.  Then turn out lightly on a board covered with wax paper and lightly floured to prevent sticking.

Prepare your rolling pin by covering it with a stockinet.  If you do not have a stockinet, you must get one.  It will make your crust endeavors so much easier.  Flatten the disc with your hand and roll out the dough to about 1/8″ thick.  Keep rounding edge of pastry.  If it begins to break, pinch broken edges together the best you can.  Keep pastry circular and roll it about 1″ larger all around than an inverted pie pan.

Fold pastry in half and carefully transfer to your pie pan.  Unfold and ease pastry loosely into pan.  Do not stretch which causes shrinking during baking.

Fold the edges under and crimp as desired.  Preheat oven to 400 degrees.

Place pie shell in the freezer for 15 minutes or until firm.  Line frozen shell with foil, pressing firmly against the sides and folding gently over the edges.  Fill shell with raw rice or dried beans and blind bake until crust is set but not browned, about 20 minutes.  Unfold foil at edges and carefully lift it out; return shell to oven and bake 5-10 minutes, or until pale golden.

For the filling and meringue-

2-3 large sweet potatoes (to make 2 cups puree)..do not used canned
4 egg yolks
3/4 cup sugar
1/4 cup brown sugar, lightly packed
1/4 cup evaporated milk
1 T tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Zest of one lemon
6 egg whites, room temperature
3-1/2 cups marshmallow creme

Bake sweet potatoes for 40-50 minutes or until very soft in a 400 degree oven.  Peel while hot and place potatoes in food processor.  Puree until smooth.  Peeling and processing the potatoes while hot makes a smoother puree.

Add egg yolks, sugars, milk, lemon juice, vanilla, spices and lemon zest; whisk just to blend.  Pour filling into pie crust (it’s alright if the crust is still hot from baking…if you are using a store bought crust, make sure it’s at least room temperature), smooth the top and bake 20 minutes at 400 degrees.  Reduce oven to 325 degrees and continue baking until a knife inserted 1″ from the center comes out clean, 20-30 minutes.  Remove pie but leave oven on.

Beat room temperature egg whites (you can do this and have it ready while pie is baking) with a mixer in a clean metal or glass bowl until soft peaks form.  Gradually add marshmallow creme and continue beating until stiff peaks form, 5-7 minutes more.

Spread meringue over pie all the way to edges so the meringue doesn’t shrink. (Beads of liquid often form on meringue.  To avoid “weeping” spread the meringue on the pie while the filling is hot, then brown it.)  Spike it to make swirls and swoops. Return pie to the oven and bake 15-20 minutes  or until topping is golden, rotating for even browning.  Watch the pie carefully at this point, do not walk away…meringue can burn.

Cool pie to room temperature and place in the fridge over night before serving.

One Year Ago: Mixed Green Salad with Pears, Goat Cheese and a Fig Vinaigrette

Post a Comment

56 Comments

  1. I just ate a baked sweet potato with dinner and decided that they just might be my favorite vegetable. I could eat them in any way, shape or form. But for some reason, I don’t think I’ve ever had sweet potato pie. What is wrong with me? :)

  2. This pie is always a favorite! In fact, there’s a slice waiting in the fridge right now. The meringue would be nice on our traditional sweet potato casserole too.

  3. Barbie with a T 3

    This is a great alternative to pumpkin pie, especially with the shortage in the pumpkin supply this year. It looks yummy.

  4. When the meringue is that much thicker than the pie filling, that’s some serious meringue! I’m imagining the meringue with the marshmallow factor–very nice, Cathy. :-)

    Shirley

  5. HoneyB 6

    This pie looks awesome. I love that big ole tall meringue!

  6. Donna 7

    This is beautiful. Wil be the talk of the dessert table I’m sure.

  7. dawn 8

    Now this is pie. Wow, unreal with that over the top meringue. Beautiful.

  8. Liz C. 9

    Wow! That meringue looks fabulous! Geeze, I’m beginning to wish there were some foods that I didn’t like. This time of year just makes me ravenous all the time.

  9. I never ever would have imagined that marshmallow cream (in New England we call it fluff!) would allow the meringue to hold it’s shape and form stiff peaks. That is awesome! My oldest son LOVES sweet potatoes and I might just make this for him rather than the traditional pumpkin pie.

    I wonder how that meringue would work on a lemon meringue pie? *lol* Yeah, I’m sort of a huge fan of fluff!

  10. Melynda 11

    This is a must try. I have prepared sweet potatoes in the freezer for a sweet potato pie this holiday.

  11. Laurie 12

    Our local extended family has gotten too large to all eat together on turkey day, but we’re having a pie throw down the next day.

    I think I might win with this recipe! Does it really need to be made a day before?

  12. ingrid 13

    Holy smokes! I was just coming over to tell you that I tried/adapted your upside down apple pie and I find another glorious pie! (My personal fave, too!) I thought the apple pie was very good! My only complaints are my own fault. I didn’t use Pillsbury’s pie crust and I should have measured the nutmeg. With all that said, my parents and children loved it! Thanks!
    ~ingrid

  13. Scate 14

    I absolutely ADORE meringue on pie – and have never seen anything like this with a marshmallow meringue! i didn’t know this existed. I think i NEED to find time to make this for Thursday.

  14. Noble Pig 15

    Well, you could make it the same day and try to let it cool to room temp. You might not get as pretty of slices with it not being cold. Not to mention It tastes better cold as well.

    If you are going to attempt it, make sure you slice with a sharp knife dipped in hot water but not dried.  That might help counteract the stickiness of the meringue from not being chilled.  Good luck on the throw down.

  15. Biz 16

    Okay, you lost me on this one. I’ve tried over and over, but cannot bring myself to like sweet potatoes!

    My Mom? Loves them baked, then puts butter and maple syrup on it.

    It looks amazing though!!

  16. snowmoonelk 17

    It is a traditional topping on a lemon meringue pie here in the UK. In fact it is the ONLY topping we would consider correct for such a pie!

  17. snowmmonelk 18

    Stockinette on a rolling pin – what a novel idea – do you wash it or throw it away afterwards? Do you use it to stop the pastry from sticking?

  18. Cathy, that pie is a work of art!

  19. Marshmallow meringue..is that angels I hear singing because I have gone to heaven:D

  20. Debbie 21

    This looks so delicious. What a great picture. We would all love this in my house!

  21. This is beautiful, and I bet yummy! Great recipe!

  22. Julia 23

    So you serve this as dessert??? I always think of sweet potatoes and marshmallows as a side dish to the main meal. :) Granted my family hasn’t done that in ages. Maybe time to bring back old traditions with a new twist…

  23. A beautiful pie, Cathy. I’ve always baked pumpkin pies, but this would be a fun filling to try instead. The marshmallow meringue sound great.

  24. dawn 26

    your meringue is perfect!! so is your crust too. I can not get enough sweet potato this year–I’m always craving it.
    I made your sweet potato muffins, kicked them up a few notches.

  25. imom 27

    I’ve always wanted to try a sweet potato pie. This one is going on the “must make” list!

  26. Marshmallow cream in the meringue sounds amazing! Such a pretty pie.

  27. Lena in VT 29

    My family would love this. What a beautiful pie this is with that meringue.

  28. June 31

    I’ve never made (or had) sweet potato pie, but I’m sure going to now – and that meringue is unbelievable! Thanks Cathy.

  29. That’s like a perfect pie to me! I love the shiny meringue ;)

  30. Julie 33

    I’ve never had meringue with marshmallow in it. That may change my feelings about meringue (in a positive way) forever!

  31. pam 34

    Oh my gosh, just look at that meringue!

  32. Definitely making this one on Wednesday! We’re traveling about an hour and a half away for Thanksgiving this year, and this pie is coming along with us. Thanks for a superb-looking recipe!

    By the way–your pie crust method & recipe is identical to my Mom’s. :)

  33. Lisa Sipple 36

    Serious, serious pie heaven.

  34. Marjie 37

    So, you’re trying to send the calories my way with your pictures? No fair!

  35. grace 38

    that is a truly impressive meringue, and the simple marshmallowness of it ranks this higher than any meringue-topped pie i’ve ever come across. awesome dessert (or breakfast?!), and that’s that.

  36. I should be more willing to give sweet potato pie a chance. I don’t like pumpkin pie, but I don’t like squashes in general. I do like sweet potatoes when they’re prepared certain ways. The marshmallow is a clever touch. It’s perfect for putting the classic sweet potato topping onto a sweet potato pie.

  37. Karine 41

    Original recipe! And it looks delicious :)

  38. Now this is a winner! Never heard of marshmallow meringue until 30 seconds ago. I will have to try this out!

  39. I think the natives at work will be trying something new soon……

  40. annbb 44

    My mom’s here for the holidays. And that means we’ll soon be eating the best darn pies anyone’s ever made! MAJOR yum!
    (Yours looks like major YUM as well.)
    Hope your Thanksgiving is full of many blessings, my friend.

  41. Carrie 45

    It’s like the grown up version of the marshmallow topped sweet potatoes. To me, this is genius, I’ve never seen this before. Awesome!

  42. Shelby 46

    I have problems every time I try and print a recipe from your site. Is that purposeful or am I doing something wrong? Thanks!

  43. Noble Pig 47

    Without knowing what the problem is, it’s hard for me to respond.

  44. Shelby 48

    My problem is mainly that it won’t print. Secondary to that, internet explorer locks up completely when I try to print. This only happens with noblepig.com, so I thought there might be some kind of block to printing?

  45. Noble Pig 49

    Are you trying to print from the printing icon next to the title of the recipe or the printing icon on your browser?  If you click on the title of the recipe it takes you to a page with a printing icon next to the title.  Click on that icon and it will take you to a printer-friendly page.  Let me know if that works.

  46. leftfoot 50

    I have to tell you that I made both the chutney and the meringue (I have my own, family recipe for sweet tater pie).

    First, the chutney – holy fantastic batman! I used 1 pound of cranberries which ended up being about 4 1/2 cup, so I increased the other ingredients accordingly. It ended up making 6 pint jars of yummy. I love it! It’s being added to my canned gifts this year.

    Second, the meringue. I can only sum it up with this sentence: “it smells like love”. I had extra filling and meringue so I filled 4 ramekins up and baked them along with the pie.. And because I can never wait to taste anything, I restrained myself to only eating 1/2 of one ramekin. Just amazing! The meringue was so light with the perfect hint of sweetness.

    Thank you so much for sharing both recipes!

  47. Eileen 51

    What a lucious-looking pie!

  48. WOW!! I made both the chutney and the sweet potato pie for Thanksgiving. Both got rave reviews!
    I will say that the sweet potato pie, which I made following your recipe to the letter, was much more time-consuming than I had expected. From start to finish it took me about 2.5 hours. BUT the results were worth it! The meringue, especially, was absolutely delicious. The homemade pie crust added in a lot of time for me because I’m slow about a lot of pastry, but I really think it was worth it.

  49. Angela 53

    What exactly is stockinet?

    Love your website! Happy Holidays!

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