This sweet potato pie is a cheerful holiday showstopper that feels fancy but is surprisingly simple to make. The silky spiced filling pairs perfectly with a cloudlike marshmallow meringue that can be toasted to golden perfection. For anyone who loves cooking, recipes, bon apetit moments at the table, this version delivers flavor and presentation with minimal fuss.
Key takeaways
- Foolproof filling uses sweetened condensed milk for a creamy texture.
- Deep dish pie plate is recommended to hold the generous filling.
- Marshmallow meringue is made over a double boiler and whipped to stiff peaks, then toasted for a toasty finish.
Ingredients
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 (9-inch) unbaked pie crust (deep dish recommended)
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (for meringue)
Step-by-step method
1. Cook and prepare the sweet potatoes
Place peeled and cubed sweet potatoes in a saucepan and cover with water. Bring to a boil, then simmer until tender, about 15 minutes. Drain and return to the pan. Use a hand mixer or potato masher to mash until very smooth. Measure out 1 3/4 cups of the mashed sweet potato for the filling.
2. Make the filling and bake
Preheat oven to 375 degrees Fahrenheit. In a mixing bowl combine the measured mashed sweet potato, the can of sweetened condensed milk, two large eggs, spices, salt, and vanilla. Whisk or beat until completely smooth so the filling is silky and uniform. Pour into the unbaked deep dish pie crust.
Bake for 45 to 50 minutes, or until the center is set and does not jiggle when gently tapped. The edge will be set sooner, so tap the center to confirm it holds its shape. Allow the pie to cool completely before proceeding to the meringue.
3. Make the marshmallow meringue
Prepare a double boiler by bringing a couple inches of water to a simmer in a saucepan. In a heat safe bowl place four egg whites, 1 cup granulated sugar, and 1/2 teaspoon cream of tartar. Briefly mix, then set the bowl over the simmering water and continue mixing on low. Cook until the mixture reaches 160 degrees Fahrenheit and the sugar has dissolved, about seven minutes. Remove from heat, add 1/2 teaspoon vanilla, and whip on high until stiff glossy peaks form.
4. Top and toast
Dollop and spread the marshmallow meringue over the cooled pie, sealing to the crust edges. Create peaks and swirls for a playful look. If desired, use a kitchen torch to lightly brown the meringue. Keep a light touch as it browns quickly. The light toasty notes add depth and make the pie visually stunning.
Tips for success and storage
- Use a deep dish pie plate to accommodate the filling volume.
- Ensure the mashed sweet potato is very smooth to avoid a chunky texture in the final pie.
- Let the pie cool completely before topping with meringue to prevent the meringue from collapsing.
- Seal the meringue to the crust to prevent separation and weeping.
- Refrigerate leftovers. The marshmallow meringue will gently wilt over time but stays good for up to three days in testing.
Why this recipe works
The combination of creamy sweet potatoes and sweetened condensed milk creates a stable, decadent filling that bakes evenly. The marshmallow meringue provides a light contrast in texture and an opportunity for a dramatic toasted finish. For those who enjoy cooking, recipes, bon apetit moments, this dessert checks all the boxes for flavor, presentation, and crowd appeal.
Serve the pie chilled or at room temperature and watch it disappear. This recipe brings cozy fall flavors to the table with minimal stress, making it perfect for holidays or any time someone wants a special treat. Embrace the fun of toasting the meringue and enjoy the applause.
For cooks who love easy wins, this sweet potato pie delivers on taste and looks while staying approachable for home bakers. cooking, recipes, bon apetit are the spirit behind every slice and the reason this pie becomes a go to for festive menus.
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