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Sweet Potato Pie
This easy sweet potato pie recipe uses a pre-made pie crust and filled with brown sugar, nutmeg, vanilla, cinnamon and of course, mashed sweet potatoes! The Marshmallow Meringue is literally the icing on the cake!
Prep Time
30
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course:
Dessert, Side Dish
Cuisine:
American
Servings:
8
Calories:
381
kcal
Author:
Jennifer Fishkind
Ingredients
Sweet Potato Pie Filling
1
9 inch
pre-made pie crust
3
cups
mashed sweet potato
About 4-6 medium to large sweet potatoes
½
cup
unsalted sweet cream butter
melted
3
large eggs
room temp
⅓
cup
light brown sugar
½
cup
sugar
½
cup
sweetened condensed milk
½
cup
evaporated milk
¼
tsp
kosher salt
½
tsp
ground nutmeg
1
tsp
ground cinnamon
½
tsp
ground ginger
3
tsp
grated orange zest
1
tsp
pure vanilla extract
Marshmallow Meringue :
¼
cup
sugar
1
7 oz jar
Marshmallow Creme
3
large egg whites
room temp
1
tsp
cream of tartar
1
tsp
pure vanilla extract
¼
tsp
kosher salt
Instructions
Preheat the oven to 400 degrees.
Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.
Let cool, cut in half and scoop out pulp.
In a standing mixture or using a hand mixer, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth.
Pour the pie filling into the pre-made pie crust.
Bake in the oven for 50 - 60 minutes or until set.
Remove from oven and place onto a cooling rack to cool to room temp.
Once cooled, place pie into the fridge for overnight.
Marshmallow Meringue:
In a large bowl, scoop the marshmallow fluff into the bowl and set aside
Using a standing mixer or a hand mixer, beat the egg whites, salt and cream of tartar until foamy.
Gradually beat in the sugar into the egg whites until stiff peaks form.
Gently fold in the egg whites into the marshmallow fluff until fully incorporated.
Spoon the marshmallow meringue onto the cooled pie.
Using the back of a spoon, create peaks.
Preheat oven to 350 degrees or you can use a kitchen flame torch to brown.
If using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned.
If using a flame torch, lightly toast the meringue.
Allow meringue to cool before serving.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
52
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
103
mg
|
Sodium:
269
mg
|
Potassium:
402
mg
|
Fiber:
1
g
|
Sugar:
42
g
|
Vitamin A:
7610
IU
|
Vitamin C:
3.1
mg
|
Calcium:
135
mg
|
Iron:
0.8
mg