Sweet Potato Meringue Pie
This Sweet Potato Meringue Pie brings all the cozy vibes of classic sweet potato pie, but with a delightful twist: a billowy meringue to balance the dense, creamy filling. It’s going to be your new fall favorite!
It’s no secret that pie is my favorite dessert. And when we can combine pie with a dreamy, fluffy meringue topping? Well, it just doesn’t get much better!
Pumpkin or sweet potato pie are a classic Thanksgiving staple – it’s warm, comforting, and the perfect way to end a Thanksgiving dinner. Except… sometimes, it’s fun to shake things up a little. Let’s add a new element to an old favorite: a sweet potato meringue pie!
Instead of the usual whipped crema or marshmallow topping, it’s time to try a light and fluffy meringue. Soft and fluffy inside, lightly toasted outside. Plus, meringine is a little lighter in flavor, letting the flavors of the sweet potato really shine! And if you think meringue is hard, think again – I have all the no-fail tips and tricks for a perfect sweet potato meringue pie!
Ingredients and Substitutions
- Pie Crust: I always recommend my No Fail Pie Crust, but a storebought crust works and speeds up the recipe. To make this recipe gluten-free, use this homemade gluten-free pie crust.
- Sweet Potatoes: Roasting the sweet potatoes provides an extra depth of flavor, although boiling them is also an option. You can substitute fresh sweet potatoes with canned sweet potato puree or even canned pumpkin if you’re in a pinch, but fresh roasted sweet potatoes have the best flavor.
- Butter
- Sugar: This recipe uses both granulated sugar and brown sugar. Brown sugar adds a warm molasses flavor, but if you don’t have any on hand, you can use all granulated sugar instead.
- Eggs: Whole eggs for the pie and egg whites for the meringue.
- Vanilla Extract
- Spices: Cinnamon and nutmeg are musts, but feel free to add a pinch of your other favorite fall spices, like cardamom or cloves, or use a pumpkin pie spice blend in lieu of the ground cinnamon and nutmeg.
- Milk: A little milk makes this sweet potato pie EXTRA creamy! I like using whole milk, but a non-dairy milk works well (the best swaps are higher protein non-dairy milks, like pea milk or soy milk).
- Cream of Tartar: While not absolutely necessary to make meringue, cream of tartar helps stabilize the egg whites and I highly recommend you include it.
How to Make Sweet Potato Meringue Pie
Step 1: Make the Pie Crust
If you’re up to making your own crust (and I highly suggest you try!), all the tips and tricks you need are in this No Fail Pie Crust post. Once the dough is made, roll out the bottom crust and line a 9-inch pie plate, crimping the edges. Freeze the crust for 15 minutes, then blind-bake the crust for 10 minutes.
Step 2: Roast the Sweet Potatoes
Start by roasting the sweet potatoes until soft and caramelized. This brings out their natural sweetness and adds a hint of roasted flavor. Cool the potatoes slightly, then mash with a fork.
Step 3: Make the Pie Filling
Combine the mashed sweet potatoes, butter, sugars, eggs, milk, vanilla, spices, and salt.
Step 4: bake the Pie
Pour the sweet potato filling into the crust and bake until set. It should be slightly firm, but still soft in the center.
Step 5: Make the Meringue
Whip the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar, continuing to beat, until the peaks are stiffer. Stir in the vanilla extract. Spread the meringue over the cooled pie, spreading it all the way to the crust.
Step 6: Toast the Meringue
Pop the pie back in the oven or use a kitchen torch for a golden, toasted finish on the meringue.
Perfect Meringue Topping
Making a perfect meringue topping for pie is all about technique, timing, and just a few key ingredients. The goal is to create a meringue that’s soft and airy on the inside, with a beautifully toasted outer layer that holds its shape. While meringue might seem intimidating, a few tips can make it surprisingly approachable. Let’s break down the essential steps to get that perfect, glossy finish.
Meringue is all about the science – the egg whites progress from a liquid to a stable foam. How does this work? It’s time for my favorite subject… kitchen chemistry!
Kitchen Chemistry
When making meringue, whipping egg whites transforms them from a liquid into a stable foam by incorporating air and restructuring proteins. As the egg whites are whipped, their proteins unfold and bond, creating a network that traps air bubbles and holds the foam’s shape. This process turns the otherwise fluid egg whites into a light, airy structure ideal for meringue’s signature texture.
The first step in making meringue is starting with egg whites at room temperature, as they whip up more easily and achieve greater volume when not cold. When separating the eggs, be sure no yolk gets into the whites—even a small amount of fat can prevent the whites from reaching full volume. Once separated, I like to add a pinch of cream of tartar, which helps stabilize the meringue by strengthening the egg white proteins, giving it structure and resilience.
When it’s time to add sugar, go slow. Adding the sugar gradually—just a spoonful at a time—ensures that it fully dissolves, resulting in a smoother, shinier meringue. You’ll know it’s ready when the meringue forms soft, glossy peaks that hold their shape when the whisk is lifted. Be careful not to overwhip at this stage, as it can cause the meringue to lose its structure and become grainy. Spread the meringue over the cooled pie filling, making sure it touches the edges of the crust to prevent any shrinkage.
To finish, you’ll want to toast the meringue to achieve that iconic golden color. If you have a kitchen torch, you can carefully toast the meringue by moving it across the surface until the peaks are lightly browned. Alternatively, placing the pie in a hot oven for just a few minutes can give the same effect. Keep an eye on it, though—meringue can go from golden to burnt in seconds!
Tips and Tricks for the Best Sweet Potato Meringue Pie
- Cool the Sweet Potatoes: Let the sweet potatoes cool a little before making the pie filling. Mixing hot sweet potatoes with eggs can start to cook them too early, which can lead to clumps in the filling.
- Blind Bake the Crust: Partially baking the crust before adding the filling prevents it from becoming soggy. Use pie weights or dried beans to keep the crust from puffing up as it bakes.
- Use Room Temperature Eggs: Fresh egg whites whip to a higher volume and create a more stable meringue, and room temperature eggs whip up faster than cold ones.
- Cover the Crust: If the exposed edges of the pie crust start to brown too much, cover with a pie shield or tent the edges with aluminum foil.
- Spread Meringue to the Crust: Spreading the meringue all the way to the crust helps to seal it and prevents shrinking for a better presentation.
- Make Meringue Before Serving: While the sweet potato pie can be baked ahead of time (store in the refrigerator for a day or two or freeze for up to 2 months), wait until the day of serving the pie to make the meringue topping. Meringue can sometimes “weep” after sitting for too long, releasing moisture.
- Storage: Store leftover pie in the refrigerator, covered loosely with plastic wrap, for 2-3 days or freeze the pie without the meringue for up to 2 months.
- Recommended Tools: Sheet Pan | Mixing Bowls | Stand Mixer | Pie Plate | Pie Shield | Kitchen Torch
More Fall Favorite Pies:
- Apple Cranberry Pie
- Caramel Apple Cheesecake
- Apple Pie Cinnamon Rolls
- Cranberry Orange Cake
- Cranberry Cheesecake
- Sweet Potato Cheesecake
- Pumpkin Chocolate Chip Bundt Cake
Sweet Potato Meringue Pie
This Sweet Potato Meringue Pie brings all the cozy vibes of classic sweet potato pie, but with a delightful twist: a billowy meringue to balance the dense, creamy filling.
Ingredients
For the Crust:
- 12 tablespoons (170 grams) unsalted butter, frozen for at least 2 hours
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup (62 grams) vegetable shortening, frozen for at least 2 hours
- 6 tablespoons very cold water
- 1 egg
- 1 tablespoon coarse sugar
For the Pie:
- 1 pie crust
- 1 pound (454 grams) sweet potatoes (about 2 medium or 3 small)
- 1/2 cup (226 grams) unsalted butter, room temperature
- 1/2 cup (50 grams) granulated sugar
- 1/2 cup (107 grams) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1/4 cup (57 grams) milk
For the Meringue:
- 4 large egg whites, room temperature
- 1/2 cup (50 grams) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Pie Crust. Prepare the pie crust according to this No Fail Pie Crust recipe. Roll out one ball of the dough into a 9-inch pie dish, poke the bottom of the crust with a fork several times, and place the pie dish in the freezer to keep the crust cold while the oven preheats (alternatively, use a store-bought pie crust). (For a gluten-free pie, use this recipe for a gluten-free pie crust.)
- Preheat the oven to 375°F (190°C).
- Blind Bake the Crust: Line the frozen crust with aluminum foil and pie weights, then bake for 10 to 15 minutes to set the crust. Remove from the oven, remove the weights and foil, and allow the crust to cool.
- Roast the Sweet Potatoes: Poke several holes in the sweet potatoes and roast on a baking sheet until fork tender, about 45 minutes. Once soft, remove the sweet potatoes from the oven, slice them open, and scoop the flesh from inside the skin, mashing with a fork. Set aside to cool (this step can be done up to two days in advance; refrigerate the sweet potatoes once cooled.)
- Make the Sweet Potato Filling: In a large bowl, combine the mashed sweet potatoes, butter, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, salt, and milk. Mix until smooth by hand or with a mixer.
- Bake the Pie. Pour the filling into the par-baked pie crust and smooth the top. Bake for 50 minutes, or until the filling is almost completely set. If the crust browns too much while in the oven, tent with foil or use a pie shield. Remove the pie from the oven and allow it to cool completely.
- Make the Meringue: Beat the egg whites and cream of tartar in a large bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, while continuing to whip the eggs until the peaks become stiffer and can retain their shape when the bowl is tilted upside-down. Gently fold the vanilla extract into the meringue.
- Toast the Meringue: Spread the meringue over the cooled pie, making sure it touches the crust on all sides to prevent the meringue from shrinking. Toast the meringue using a kitchen torch or by placing the meringue under the broiler for a minute or two until golden brown. Watch the meringue closely to avoid burning!
- Let the meringue cool completely before serving.
Notes
- Blind baking the crust before adding the filling prevents it from becoming soggy.
- The pie crust can be made and refrigerated or frozen for several days before blind baking. The sweet potatoes can be roasted, mashed, and stored in the refrigerator for up to 2 days before making the filling and baking the pie.
- For a make-ahead pie, fully bake the pie and wrap in two layers of aluminum foil and store in the freezer for up to 3 months. Thaw the pie in the refrigerator overnight, then top with meringue.
- For the best consistency, make the meringue the day of serving. Meringue can start to "weep" excess fluid after sitting for too long - it is perfectly safe to eat, but does not look as beautiful!
- Store leftover pie in the refrigerator covered loosely with plastic wrap for 2-3 days.
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