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Sweet Potato Pie

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Brittanie
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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Additional Time 6 hours
Total Time 7 hours 50 minutes
Servings 6 -8 servings

Equipment

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
  • 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 teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 3 teaspoon grated orange zest
  • 1 teaspoon pure vanilla extract

For The Marshmallow Meringue Topping

  • ¼ cup sugar
  • 1 7 oz jar of Marshmallow Creme
  • 3 large egg whites room temp
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt

Instructions
 

For The Sweet Potato Pie Filling

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

For The Marshmallow Meringue Topping

  • In a large bowl, scoop the marshmallow fluff into the bowl and set aside.
  • Using a standing 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.
  • 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.
  • Allow meringue to cool before serving.
  • Serve and enjoy!

Notes

The pie can be made ahead of time and refrigerated.
The total time includes the time to refrigerate overnight.

NUTRITION

Serving: 1 | Calories: 854kcal | Carbohydrates: 121g | Protein: 13g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 657mg | Fiber: 3g | Sugar: 87g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Keyword sweet potato pie
Course Easy Recipes
Cuisine Dessert
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