We dressed up a classic sweet potato pie recipe by topping it with a fluffy toasted marshmallow meringue. A perfect accompaniment to Thanksgiving dinner or as a fall treat!
Sweet Potato Pie with Toasted Marshmallow Meringue
Growing up we always had pumpkin pie with our Thanksgiving dinner. Of course, it’s one of my favorites!
However, when I moved to the South, I discovered sweet potato pie. Where have you been all my life?!
Now there are a lot of recipes on the internet, but think this has to be one of the best sweet potato pie recipe options out there because of the luscious meringue. It tastes just like toasted marshmallows!
If you love sweet potato casserole with marshmallow topping then you MUST try this!!
Surprisingly, it’s pretty easy to make! We used a pre-made pie crust to save time, so all you have to do is mix and bake! This is sure to be a hit with your Thanksgiving feast!
Related: For another of our favorite Thanksgiving pie recipes, try our Pumpkin Swirl Cheesecake!
Ingredients for Sweet Potato Pie
I’ve provided this quick list of shop-able ingredients for your convenience; disclosure policy here.
- Pre-made pie crust — We used a standard 9″ crust.
- Sweet potatoes — 4 large or 6 medium
- Butter — We usually use unsalted, especially when salt is added to the recipe, but you could use salted too.
- Eggs — Make sure they’re at room temperature.
- Sugar — You’ll need both light brown sugar and white granulated sugar for this recipe.
- Sweetened condensed milk
- Evaporated milk
- Salt
- Ground spices — nutmeg, cinnamon, and ginger
- Orange zest
- Vanilla extract — When possible, use real vanilla extract instead of imitation flavor.
For the Marshmallow Meringue
- White sugar
- Marshmallow Creme — We used a 7oz jar
- Egg whites — also at room temperature
- Cream of tartar
- Vanilla extract
- Salt
Kitchen Tools Used
- Stand mixer — You can also use an electric hand mixer if that’s what you have at home. But if you’ve been eyeing a gorgeous KitchenAid stand mixer, check out the refurbished options! We bought ours refurbished for nearly half price!
- Non-slip mixing bowls — I love these bowls with rubber bottoms to prevent slips and spills!
- Kitchen torch — Grown ups only!
How to Make Homemade Sweet Potato Pie
- Preheat the oven to 400°F. While oven heats up, poke your sweet potatoes with a fork. Bake them for 40 minutes, or until tender.
- Allow sweet potatoes to cool enough to handle safely, then peel them and cut away any dark spots. Cut into chunks for easier mixing.
- In a stand mixer OR a large bowl with an electric hand mixer, beat together all of the pie ingredients until combined and smooth.
- Reduce oven heat to 350°F.
- Pour the pie filling into your pre-made pie crust and bake for 50 minutes, or until set.
- Remove from oven and place pie onto a cooling rack. When it is room temperature, move to the fridge to set.
For the Marshmallow Meringue:
- Scoop the marshmallow fluff into a large mixing bowl and set aside.
- In the bowl of a stand mixer (or a clean mixing bowl using an electric hand mixer) beat the egg whites, salt, and cream of tartar until foamy.
- Gradually mix the sugar into the egg whites until stiff peaks form.
- Gently fold the egg whites into the marshmallow fluff, then scoop on top of the chilled pie. Use the back of a spoon or spatula to smooth the meringue and create decorative peaks.
- To toast the merengue, either bake for 5 minutes at 350° or brown with a kitchen torch. You just want the tips of the meringue to be a light golden brown, like a toasted marshmallow.
- Allow to cool before serving.
Can you boil the potatoes instead?
Sure! Baking is pretty easy and it gets the oven already hot for the pie. However, you can also boil the potatoes to pre-cook them.
Simply boil the potatoes in-skin for 40-50 minutes. Allow them to cool and then peel and cut into chunks for mixing.
What is the difference between pumpkin and sweet potato pie?
While similar in appearance and even in the spices used, sweet potato and pumpkin pies have one very noticeable difference: texture.
Pumpkin pies tend to be more like pudding-like, with a silky custard-style texture. Sweet potato pies on the other hand tend to be thicker, some might say almost velvety mouth-feel.
Can I freeze my sweet potato pie?
Yes! This is a great dessert to make ahead of time!
All you need to do is bake the pie (just the pie, wait to make the meringue) and make sure it’s cooled completely. Once cool, wrap it and place it in a freezer-safe container. Then you can store it in the freezer for up to three months.
When it’s time to serve, let it thaw in the fridge and come to room temperature. Then you can make the meringue and serve.
Grab a free printable copy of our Sweet Potato Pie Recipe:
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Sweet Potato Pie with Toasted Marshmallow Meringue
Ingredients
- 1 pie crust 9 inch
- 3 cups sweet potato About 4-6 potatoes, mashed
- 1/2 cup butter melted
- 3 eggs room temperature
- 1/3 cup light brown sugar
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 teaspoons orange zest
- 1 teaspoon anilla extract
For the Marshmallow Meringue
- 1/4 cup sugar
- 7 ounces Marshmallow Creme
- 3 egg whites large, room temp
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Poke holes in sweet potatoes and bake for 40 minutes at 400°F.
- Allow to cool, then peel and remove any dark spots. Chop into cubes for easier mixing.
- Using a mixer, combine sweet potatoes and all other pie filling ingredients until smooth.
- Reduce oven temperature to 350°F.
- Pour pie filling into the crust and bake for 50 minutes, or until set.
- Remove pie from oven and place onto a cooling rack. Once it is room temperature, move pie to the fridge to chill.
For the Marshmallow Meringue:
- Scoop the marshmallow fluff into a large mixing bowl and set aside.
- Use a mixer to beat the egg whites, salt, and cream of tartar until foamy.
- Gradually mix the sugar into the egg whites until stiff peaks form.
- Gently fold the egg whites into the marshmallow fluff, until completely incorporated.
- Scoop the marshmallow meringue on top of the chilled pie.
- Use the back of a spoon or spatula to smoth, then create peaks in the meringue.
- Bake pie for 5 minutes at 350°F or use a kitchen torch to brown the tops of the meringue.
- Allow to cool before serving.
Nutrition
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