Sweet Potato Pie with Toasted Marshmellow Meringue

With the closing of October and the opening of life’s most mouth-watering chapter, I’ve got one thing — and one thing only — on my mind.  Roasted turkey,  herbed stuffing, tangy cranberry relish, sweet potato pie, and lots of creamy casseroles (one — it can be so relative sometimes, gah).  I don’t know about your family, but in mine, it doesn’t end on Thursday.  Nor does it begin.  We actually pride ourselves on how many pies we can demolish over a three-day period.  “Wow, all ten of us ate 22 cookies, 15 cupcakes,  3 pumpkin pies, 3 apple pies, 3 apple-raspberry pies and a cranberry pound cake.  And it’s only Tuesday.  Beat that!” 

Last year, we even had to make an emergency run for pumpkin pie supplies after we ran out before the turkey was even served.  And the fact that the only thing left on the near-empty supermarket shelves was an ice-hard frozen pie didn’t stop a single one of us from taking one more slice for the team.  But only one.  You know, depending on how you look at it.

Sweet Potato Pie with Toasted Marshmallow Meringue

This is one of my favorite holiday pies. The creamy, spiced sweet potato surrounded by a sensational toasted marshmallow topping is a huge hit with all!

Graham Cracker Crust

  • 1 ¼ cup crushed graham crackers
  • 1.3 cup brown sugar
  • 1/3 cup butter, melted

Sweet Potato Pie Filling

  • 2 ½ cup cooked sweet potato, mashed
  • 1/2 cup brown sugar
  • 2 eggs
  • ½ cup heavy cream
  • 3 tbsp all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp vanilla

Marshmallow Meringue

  • 3 egg whites
  • 1/4 tsp cream tartar
  • ¾ cup sugar
  • 1-2 cups mini marshmallows

Preheat oven to 350 F.  Prepare crust by mixing graham crackers, sugar and butter.  Press into 9 inch pie pan and bake for 10 minutes.

Prepare pie filling by mixing together sweet potato, sugar, eggs, flour, cream, cinnamon, nutmeg, and ginger and vanilla.  Whisk together until smooth and transfer to baked crust.  Bake for 40 minutes or until filling begins to set.  Remove from oven and cool before topping with meringue (at least 30 minutes).  

To make the Meringue topping, beat the egg whites and cream of tartar until soft peaks start to form (on high-speed with your mixer for several minutes). Slowly add the sugar while beating constantly. Beat until stiff peaks form and glossy.  Cover the top of the pie with meringue and then smash marshmallows down into meringue, covering completely. Broil on high just to melt and char the marshmallows (will only take about a minute or so. insure not to burn).  Best when served immediately.  Or, pop it under the broiler to reheat the topping prior to serving.




Filed under All Posts, Holidays - Thanksgiving, Recipes, Seasonal - Fall, Sweet Treats, Uncategorized

3 responses to “Sweet Potato Pie with Toasted Marshmellow Meringue

  1. Tes

    I have never tried sweet potato pie before. This sounds really amazing! I really need to bake this soon.
    Thanks for sharing!

  2. Grant

    This was really good, i loved it

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