Sweet Potato Meringue Pie is a delightful twist on the classic sweet potato pie, topped with a light and fluffy meringue for added texture and visual appeal. The creamy, spiced sweet potato filling is the perfect balance of sweetness and warmth, thanks to ingredients like cinnamon, nutmeg, and vanilla. This comforting dessert is elevated with a cloud-like meringue, gently browned to golden perfection, creating a stunning contrast between the rich, earthy flavors of the sweet potato and the airy, sweet meringue. It’s an ideal pie for holiday gatherings or any time you want to impress with a beautiful and delicious treat.
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2-3 tbsp ice water
- 1 tbsp sugar
- ¼ tsp salt
For the filling:
- 2 cups cooked and mashed sweet potatoes
- ¾ cup brown sugar
- 2 large eggs
- ½ cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For the meringue:
- 4 large egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions:
- Prepare the crust: In a large bowl, mix together flour, sugar, and salt. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out and bake the crust: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove weights and bake for another 5 minutes until lightly golden. Let cool.
- Prepare the filling: In a large mixing bowl, whisk together mashed sweet potatoes, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. Pour the mixture into the pre-baked pie crust and smooth the top.
- Bake the pie: Bake at 350°F (175°C) for 35-40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.
- Make the meringue: In a clean, dry mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. Add vanilla and mix just until incorporated.
- Add meringue topping: Spread the meringue over the pie, making sure it touches the edges of the crust to seal. Use the back of a spoon to create peaks in the meringue.
- Bake meringue: Return the pie to the oven and bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Watch carefully to avoid burning.
- Cool and serve: Allow the pie to cool completely before slicing. Enjoy!
