Irresistible Sweet Potato Pie with Marshmallow Meringue Recipe

Every Thanksgiving, my kitchen turns into a sweet potato battlefield – in the best possible way. For years, I chased the perfect sweet potato pie, but something always felt missing. Then one chaotic holiday, I ran out of whipped cream and improvised with a fluffy marshmallow meringue. Oh my stars, it was magic! That accidental twist transformed my family’s traditional sweet potato pie into something extraordinary. The creamy, spiced filling pairs perfectly with the cloud-like topping, which toasts up beautifully. Now my Sweet Potato Pie with Marshmallow Meringue has become our must-have dessert, the one dish my cousins actually fight over at holiday gatherings.

Why You’ll Love This Sweet Potato Pie with Marshmallow Meringue

Trust me, this isn’t your grandma’s sweet potato pie (though she’ll definitely ask for the recipe). Here’s why it’s special:

• The filling is luxuriously smooth like velvet for your taste buds
• The marshmallow meringue adds dreamy lightness that cuts through the rich pie
• It’s got that perfect sweet-spicy balance from cinnamon and nutmeg
• Looks absolutely stunning when the meringue gets that golden toast
• Makes even non-dessert people go back for seconds (I’ve witnessed it!)

Seriously, once you try this version, you’ll never go back to plain whipped cream topping again.

Ingredients for Sweet Potato Pie with Marshmallow Meringue

Gathering the right ingredients is half the battle for this showstopper pie. Here’s exactly what you’ll need, with my little notes from years of trial and error:

For the Pie Filling:

• 2 cups mashed sweet potatoes (about 2 medium, boiled until fork-tender and peeled)
• 1 cup granulated sugar (the good stuff, no artificial sweeteners here!)
• 1/2 cup whole milk (2% works in a pinch, but whole makes it extra creamy)
• 2 large eggs (room temperature, they mix in smoothly)
• 1/4 cup melted butter (salted or unsalted, both work; I prefer salted for balance)
• 1 tsp pure vanilla extract (imitation won’t give you that depth)
• 1/2 tsp cinnamon (freshly ground if you’re feeling fancy)
• 1/4 tsp nutmeg (a little goes a long way!)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment!)

For the Marshmallow Meringue:

• 3 egg whites (save those yolks for custard!)
• 1/4 cup granulated sugar (superfine dissolves best, but regular works)
• 1/2 tsp vanilla extract (the real deal, please)

How to Make Sweet Potato Pie with Marshmallow Meringue

Alright, let’s get to the fun part! Making this pie is easier than you think. Just follow these steps carefully, and you’ll have a showstopper dessert that’ll have everyone begging for your recipe. You can find more amazing recipes at Family Tastes.

Preparing the Sweet Potato Pie Filling

First things first, preheat your oven to 350°F (175°C). Now, in a large bowl, combine your mashed sweet potatoes, sugar, milk, eggs, melted butter, vanilla, cinnamon, and nutmeg. Mix until everything is beautifully smooth, but don’t go crazy with the stirring overmixing can create air bubbles that’ll make your filling puff up unevenly. Pour this gorgeous orange mixture into your unbaked pie crust. I like to give it a little jiggle to even it out.

Baking the Pie

Pop that pie onto the middle rack of your preheated oven. Bake for about 45 minutes. You’ll know it’s done when the edges are set and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are perfect). The filling will continue to set as it cools, so don’t overbake it! Transfer to a wire rack and let it cool while you make the magic topping.

Making the Marshmallow Meringue

Now for the fun part! In a squeaky-clean bowl, beat your egg whites until they form soft peaks. Gradually add the sugar, about a tablespoon at a time, beating continuously. Add the vanilla, then keep beating until you get stiff, glossy peaks that hold their shape when you lift the beaters. Spread this cloud of deliciousness over your slightly cooled pie, making pretty swirls with your spoon. Return to the oven for about 10 minutes, just until the meringue gets those gorgeous golden tips. Watch it closely, it goes from perfect to overdone in seconds!

Tips for the Perfect Sweet Potato Pie with Marshmallow Meringue

After making this pie more times than I can count (my family’s obsession is real), here are my hard-won secrets for success:

• Patience is key. Let the pie cool for at least 20 minutes before adding meringue, or you’ll get a melty mess
• Egg whites hate grease. Make sure your bowl and beaters are spotless for maximum fluffiness
• Drain those potatoes well. Wrap boiled sweet potatoes in a clean towel to squeeze out extra moisture
• Room temp eggs whip better. Take them out an hour early, or soak cold eggs in warm water for 5 minutes
• Watch like a hawk. That meringue goes from golden to burnt in what feels like 10 seconds

Follow these, and you’ll be the sweet potato pie hero at your next gathering!

Ingredient Substitutions and Notes

Listen, I know we don’t always have exactly what a recipe calls for. Here are my tried and-true swaps that still give amazing results:

• Milk: Coconut milk adds lovely richness (use full-fat for best texture)
• Crust: Store-bought works great in a pinch, just blind bake it for 5 minutes first
• Spices: Swap nutmeg for allspice or add a pinch of ginger for extra warmth
• Egg whites: No fresh eggs? 3 tbsp aquafaba (chickpea liquid) whips up beautifully
• Sweet potatoes: Canned works in emergencies, but drain VERY well

My golden rule? Whatever you substitute, keep the ratios the same and taste as you go!

Serving and Storing Sweet Potato Pie with Marshmallow Meringue

Here’s the best part: enjoying your masterpiece! Let the pie cool completely before slicing (I know, the wait is torture). For picture-perfect slices, dip your knife in hot water between cuts. A light dusting of cinnamon makes it extra pretty. Store any leftovers (ha!) covered in the fridge, it keeps beautifully for 3 days. The meringue might deflate a bit overnight, but the flavor just gets better!

Sweet Potato Pie with Marshmallow Meringue FAQs

Over the years, I’ve gotten so many questions about this pie. Here are the ones that come up most often with my honest answers:

Nutritional Information

Just between us, this is dessert, not health food! But if you’re curious, here’s the breakdown per slice (remember, these are estimates and may vary based on your specific ingredients):

• Calories: 320
• Sugar: 28g
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 5g

Worth every delicious bite if you ask me! Now go enjoy your masterpiece without guilt.

Share Your Sweet Potato Pie with Marshmallow Meringue

Did you make this pie? I’d love to see your masterpiece! Snap a pic and tag me, I’ll probably drool over your creation. Leave a comment below with your special twists or tricks, too!

Irresistible Sweet Potato Pie with Marshmallow Meringue Recipe

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• Author: EditorVictoria
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delicious sweet potato pie topped with fluffy marshmallow meringue.

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Ingredients

Scale 1x2x3x

• 2 cups mashed sweet potatoes
• 1 cup granulated sugar
• 1/2 cup milk
• 2 eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 unbaked pie crust
• 3 egg whites
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F.
2. Mix mashed sweet potatoes, sugar, milk, eggs, butter, vanilla, cinnamon, and nutmeg in a bowl.
3. Pour mixture into unbaked pie crust.
4. Bake for 45 minutes or until set.
5. Beat egg whites until soft peaks form.
6. Gradually add sugar and vanilla, beating until stiff peaks form.
7. Spread meringue over baked pie.
8. Return to oven for 10 minutes or until meringue is lightly browned.

Notes

• Use fresh sweet potatoes for best flavor.
• Cool pie completely before slicing.
• Store leftovers in refrigerator.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 65mg

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