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Sweet Potato Pie

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This Sweet Potato Pie is the perfect dessert to serve up for Thanksgiving. It is sweetened with brown sugar, butter, cream and just the right amount of spices. It is then topped with a marshmallow meringue for a dessert that’ll have you asking for seconds.

slice of sweet potato pie with marshmallow meringue topping

If you have never had sweet potato pie before, you are in for a real treat!

It is similar to pumpkin pie in taste but the texture is a bit different. Pumpkin pie has a more creamy, custard like texture while sweet potato pie has a more dense texture.

I am confident if you like pumpkin pie but also enjoy the taste of sweet potato, you will like this!

upclose slice of sweet potato pie on plate

Sweet Potato Pie Ingredients:

  • 9-inch pre-made pie crust – You can get any kind you like but I prefer regular
  • Mashed sweet potatoes (About 4-6 medium to large sweet potatoes)
  • Unsalted sweet cream butter, melted
  • Large eggs, room temp
  • Light brown sugar
  • Sugar – regular granulated sugar works best but you can also use a sugar substitute such as stevia
  • Sweetened condensed milk
  • Evaporated milk
  • Fall spice blend – A mixture of kosher salt, ground nutmeg, ground cinnamon, ground ginger
  • Grated orange zest (trust me on this one)
  • Pure vanilla extract – imitation vanilla works fine too
top view of slice of sweet potato pie on a white plate

How to Make Sweet Potato Pie:

Step one: Prepare your pan with the pre-made pie crust.

Step two: Poke holes into your sweet potatoes and bake until the skins are soft (about 40 minutes at 400 degrees).

Step three: Once baked, allow the potatoes to cool then peel off the skins and remove any dark spots.

Step four: In a stand mixer, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until well combined and smooth.

Step five: Pour the pie filling into the pre-made pie crust and bake in the oven for 50 minutes or until firm.

Step six: Remove from oven and place onto a cooling rack to cool to room temp.

Step seven: Once cooled, place pie into the fridge for overnight.

slice of sweet potato pie

How to Make Marshmallow Meringue:

Step one: In a large bowl, scoop the marshmallow fluff into the bowl and set aside.

Step two: Using a standing mixer, beat the egg whites, salt and cream of tartar until foamy.

Step three: Gradually beat in the sugar into the egg whites until stiff peaks form.

Step four: Gently fold in the egg whites into the marshmallow fluff until fully incorporated.

Step five: Spoon the marshmallow meringue onto the cooled pie. Using the back of a spoon, create peaks.

Step six: (optional) If you want the top to be light browned, preheat oven to 350 degrees or you can use a kitchen flame torch. Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned. You can also using a flame torch to lightly toast the meringue.

Step seven: Allow meringue to cool before serving. Serve and enjoy!

sweet potato pie on a plate with pie in the background

More Non-Thanksgiving Dessert Recipes:

Sweet Potato Pie

Sweet Potato Pie

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 6 hours
Total Time: 7 hours 50 minutes

This Sweet Potato Pie is the perfect dessert to serve up for Thanksgiving. It is sweetened with brown sugar, butter, cream and just the right amount of spices. It is then topped with a marshmallow meringue for a dessert that'll have you asking for seconds.

Ingredients

For The Sweet Potato Pie

  • 1 9-inch pre-made pie crust
  • 3 cups mashed sweet potato (About 4-6 medium to large sweet potatoes)
  • 1/2 cup unsalted sweet cream butter, melted
  • 3 large eggs, room temp
  • 1/3 cup light brown sugar
  • 1/2 cup sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 teaspoon grated orange zest
  • 1 teaspoon pure vanilla extract

For The Marshmallow Meringue Topping

  • 1/4 cup sugar
  • 1 7oz jar of Marshmallow Creme
  • 3 large egg whites, room temp
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

For The Sweet Potato Pie Filling

  1. Prepare your pan with the pre-made pie crust.
  2. Poke holes into your sweet potatoes and bake until the skins are soft (about 40 minutes at 400 degrees).
  3. Once baked, allow the potatoes to cool then peel off the skins and remove any dark spots.
  4. In a stand mixer, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until well combined and smooth.
  5. Pour the pie filling into the pre-made pie crust and bake in the oven for 50 minutes or until firm.
  6. Remove from oven and place onto a cooling rack to cool to room temp.
  7. Once cooled, place pie into the fridge for overnight.

For The Marshmallow Meringue Topping

  1. In a large bowl, scoop the marshmallow fluff into the bowl and set aside.
  2. Using a standing mixer, beat the egg whites, salt and cream of tartar until foamy.
  3. Gradually beat in the sugar into the egg whites until stiff peaks form.
  4. Gently fold in the egg whites into the marshmallow fluff until fully incorporated.
  5. Spoon the marshmallow meringue onto the cooled pie.
  6. Using the back of a spoon, create peaks.
  7. Preheat oven to 350 degrees or you can use a kitchen flame torch.
  8. Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned. You can also using a flame torch to lightly toast the meringue.
  9. Allow meringue to cool before serving.
  10. Serve and enjoy!

Notes

The pie can be made ahead of time and refrigerated.

The total time includes the time to refrigerate overnight.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 854Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 170mgSodium: 657mgCarbohydrates: 121gFiber: 3gSugar: 87gProtein: 13g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please consultant with a registered dietitian for dietary advice.

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