This Sweet Potato Pie is like a warm hug on a plate! With a creamy filling made from sweet potatoes and a flaky crust, it’s the perfect dessert for any occasion.
Every bite is a little piece of heaven! I love serving it with whipped cream on top, making it even sweeter. Seriously, it’s hard to stop at just one slice! 😋
Key Ingredients & Substitutions
Sweet Potatoes: The star of the pie! I prefer using fresh sweet potatoes for the best flavor. If canned is all you have, make sure it’s plain sweet potato puree without added sugars.
Sugars: I use a mix of granulated and brown sugar in the filling for depth. You can swap brown sugar for coconut sugar for a different flavor, but it will change the color slightly.
Milk: Whole milk makes the filling creamy, but you can use almond milk or oat milk for a dairy-free option. Just make sure it’s unsweetened to limit added sugar.
Shortening or Butter: For the crust, butter gives a richer taste, while shortening keeps it super flaky. You can use a dairy-free butter substitute for a dairy-free option.
What’s the Best Way to Ensure a Perfect Pie Crust?
The crust can be tricky! The key is to handle the dough as little as possible. This keeps it tender and flaky. Here are a few tips:
- Make sure your butter or shortening is cold; this helps it stay flaky when baked.
- Don’t overwork the dough. Mix until just combined and then chill it.
- When rolling out dough, use light pressure and flour to prevent sticking, but try not to add too much flour as it can dry out the crust.
How Do I Get That Perfect Toasted Meringue Topping?
Toasting meringue adds a beautiful finish! Here’s how to get it just right:
- Beat your egg whites until soft peaks form before gradually adding sugar. This creates stability in the meringue.
- Once you’ve piped or spread it on, use a kitchen torch gently or broil it in the oven on high, but watch closely as it can burn quickly.
Remember, the meringue should be served fresh. If you make it in advance, store the pie in the refrigerator to keep it from weeping!
How to Make Sweet Potato Pie with Toasted Meringue Topping
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening or cold butter, cubed
- 4 to 5 tablespoons ice water
For the Filling:
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup whole milk
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Meringue Topping:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious sweet potato pie takes about 30 minutes to prepare and 50 to 60 minutes to bake. You’ll need some extra time for cooling, so expect about 2 hours from start to finish, including the chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, whisk together the flour and salt. Cut in the shortening or cold butter using a pastry cutter or forks until the mixture looks like coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
After chilling, roll out the dough on a lightly floured surface to fit a 9-inch pie plate. Carefully transfer the rolled-out dough to the pie plate, ensuring it fits well. Trim and crimp the edges as desired. Chill the crust in the refrigerator while you prepare the filling.
3. Prepare the Sweet Potato Filling:
In a large bowl, mix the mashed sweet potatoes with the granulated sugar, brown sugar, milk, eggs, cinnamon, nutmeg, vanilla extract, and salt. Stir until everything is combined into a smooth and creamy mixture.
4. Assemble and Bake:
Preheat your oven to 350°F (175°C). Pour the sweet potato filling into the prepared pie crust, spreading it evenly. Bake for 50 to 60 minutes, or until the center is set but may still slightly jiggle. Once baked, take it out and let it cool completely before adding the meringue on top.
5. Prepare the Meringue Topping:
In a clean mixing bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks are achieved. Finally, mix in the vanilla extract.
6. Add and Toast the Meringue:
Spread or pipe the meringue over the cooled sweet potato pie, covering it completely. Using a kitchen torch, gently toast the meringue peaks until they’re golden brown. If you don’t have a torch, you can place the pie under a broiler for 1-2 minutes—just keep a close eye to prevent burning!
7. Serve:
Slice and serve your Sweet Potato Pie at room temperature or chilled. Enjoy this delicious dessert that features a creamy sweet potato filling in a flaky crust, topped with light, toasted meringue. It’s a dessert that’s sure to make anyone’s day sweeter!
Can I Use Store-Bought Pie Crust for This Recipe?
Absolutely! Using a store-bought pie crust can save time. Just follow the package instructions for pre-baking if necessary before adding the sweet potato filling.
How Can I Make This Pie Dairy-Free?
You can easily make this pie dairy-free by substituting whole milk with almond milk or coconut milk. For the crust, use a dairy-free butter substitute or coconut oil instead of butter or shortening.
What’s the Best Way to Store Leftovers?
Store leftover pie in the refrigerator in an airtight container for up to 4 days. If you have meringue on top, it may not keep as well, so try to consume it within the first two days for the best texture.
Can I Make This Pie Ahead of Time?
Yes! You can prepare the sweet potato filling a day in advance and store it in the refrigerator. Just assemble the pie and bake it the day you plan to serve it to ensure the best texture and flavor.