Sweet Potato Pie with Marshmallow Meringue Recipe

This Sweet Potato Pie with Marshmallow Meringue Recipe is a creamy and fluffy recipe, which is made with baked sweet potatoes and marshmallow creme. It’s the perfect Thanksgiving dessert, ready after chilling.

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Sweet Potato Pie with Marshmallow Meringue Recipe Ingredients

FOR THE PIE:

• 4 cups Mashed Sweet Potatoes (from about 2 Pounds Baked Sweet Potatoes)
• 1/2 cup Butter, Melted
• 3 Large Eggs
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1/2 cup Sweetened, Condensed Milk
• 1/2 cup Evaporated Milk
• 2 tsp. Cinnamon
• 1 tsp. Ground Nutmeg
• 1 tsp. Vanilla Extract
• 1 Tbsp. Orange Zest
• 1 tsp. Grated Ginger
• 1 Frozen Pie Crust, Thawed

FOR THE MERINGUE:

• 1 jar (7 Oz. Size) Kraft Jet-Puffed Marshmallow Creme
• 3 Large Egg Whites
• 1/8 tsp. Salt
• 1 tsp. Cream Of Tartar
• 1/4 cup Sugar

How To Make Sweet Potato Pie with Marshmallow Meringue Recipe

1. Make the pie filling: Preheat the oven to 350ºF. In the bowl of a stand mixer, combine the mashed sweet potatoes, melted butter, eggs, both sugars, both milks, and all the spices, zest, and extracts. Beat until the mixture is well combined and creamy.
2. Bake the pie: Press the thawed pie crust into a 9-inch pie pan and crimp the edges. Pour the sweet potato filling into the crust. Bake on the lower oven rack for 45 to 50 minutes, or until the center is set.
3. Chill the pie: Transfer the pie to a cooling rack to cool down, then refrigerate for at least 4 hours, or overnight, until completely chilled.
4. Make the meringue: When ready to serve, preheat the oven to 400ºF. In a large, clean bowl, beat the egg whites with the salt and cream of tartar until foamy. Continue beating, adding the sugar a little at a time, until stiff, glossy peaks form.
5. Top and toast: In a separate large bowl, gently fold the beaten egg whites into the marshmallow creme, about 1/2 cup at a time, until fully incorporated. Mound the meringue onto the center of the cold pie and use a spatula to create decorative peaks. Bake for 5 minutes, or until the meringue is lightly browned.

Recipe Tips

• How to get the best sweet potato flavor? The recipe notes that baking the sweet potatoes instead of boiling them is a crucial step. Baking concentrates their natural sweetness and flavor and prevents the pie filling from becoming watery.
• Can I make this pie ahead of time? Yes, this is a great make-ahead dessert. You can bake the sweet potato pie and keep it refrigerated for up to 2 days. Prepare and toast the meringue topping just before you plan to serve it for the best results.
• How to get a stable meringue? For the fluffiest, most stable meringue, make sure your mixing bowl and beaters are completely clean and free of any grease. Adding the sugar slowly while the egg whites are beating also helps to create a strong structure.
• How do I know when the pie is done baking? The pie is set when the center no longer jiggles and a knife inserted near the center comes out clean.

What To Serve With Sweet Potato Pie

This is a showstopper pie that is a complete dessert all on its own. It’s best served with:

• A hot cup of black coffee or tea to balance the sweetness.
• A tall glass of cold milk.

How To Store Sweet Potato Pie

• Refrigerate: This pie must be stored in the refrigerator because of the egg-based filling and meringue topping. Cover it loosely (a cake dome works well to protect the meringue) and it will keep for up to 3 days. Note that the meringue may start to “weep” or become slightly sticky after a day or two.

Sweet Potato Pie Nutrition Facts

• Calories: 480 kcal
• Carbohydrates: 65g
• Protein: 8g
• Fat: 22g
• Saturated Fat: 12g
• Sodium: 450mg
• Fiber: 4g
• Sugar: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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