Ingredients
Scale
- For the Filling:
- 2 cups cooked, mashed sweet potatoes (about 2 large potatoes)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 unbaked 9-inch pie crust
- For the Marshmallow Meringue:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Step 1: Prepare the Sweet Potatoes. Start by roasting your sweet potatoes at 400°F (200°C) for about 45-60 minutes until they are completely soft. Once cool enough to handle, peel off the skins and mash the flesh until smooth. For the best texture, run the mashed potatoes through a fine-mesh sieve or use a hand mixer to remove any fibrous strings. Measure out exactly two cups of the purée for the recipe.
- Step 2: Mix the Pie Filling. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sweet potato purée with the melted butter and granulated sugar. Whisk until well combined. Add the eggs one at a time, followed by the milk, vanilla extract, cinnamon, nutmeg, and ginger. Continue whisking until the mixture is completely smooth and uniform in color.
- Step 3: Bake the Pie. Place your pie crust into a 9-inch pie plate and crimp the edges. Pour the sweet potato mixture into the crust, smoothing the top with a spatula. Place the pie on the center rack of the oven and bake for 50 to 55 minutes. The center should be mostly set but still have a slight jiggle. Remove the pie from the oven and let it cool completely on a wire rack before adding the topping.
- Step 4: Prepare the Marshmallow Meringue. Create a double boiler by placing a heat-proof bowl over a pot of simmering water. Whisk the egg whites, sugar, and cream of tartar in the bowl. Continue whisking constantly for about 3-5 minutes until the sugar has completely dissolved and the mixture feels hot to the touch. Remove from the heat and use a stand mixer with a whisk attachment to beat the mixture on high speed until stiff, glossy peaks form. Fold in the vanilla extract at the very end.
- Step 5: Apply the Topping and Torch. Heap the meringue onto the cooled sweet potato pie. Use a spatula to create decorative swirls and peaks across the surface. For the finishing touch, use a kitchen torch to lightly brown the peaks of the meringue until they look toasted. Alternatively, you can place the pie under a broiler for 1-2 minutes, watching it very closely to prevent burning.
- Step 6: Serving and Plating. Slice the pie using a sharp knife dipped in hot water to ensure clean cuts through the sticky meringue. Serve each slice at room temperature or slightly chilled. The contrast between the bright orange filling and the toasted white topping makes this a stunning addition to any dessert plate.
- Cook Time: 1 hour 35 minutes