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Sweet Potato Pie with Marshmallow Meringue

Sweet Potato Pie with Marshmallow Meringue


This sweet potato pie has everything you want... especially marshmallow creme.

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs (made from about 7 1/2 ounces graham crackers, finely ground in processor)
  • 6 to 7 tablespoons unsalted butter, melted

Filling:

  • 3 pounds medium red-skinned sweet potatoes (yams)
  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Marshmallow Meringue:

  • 1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme

Recipe Preparation

For crust:

  • Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.

For filling:

  • Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.

For marshmallow meringue:

  • Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in two additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.

  • Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

Recipe by Sarah Patterson Scott,Reviews Section

Sweet Potato PIe with Marshmallow Meringue

Preheat oven to 375 degrees. pLace almond meal in a large skillet and toast over medium heat, stirring often making sure not to burn (it can happen quickly). Once golden brown turn off the heat, add the chocolate chips, coconut oil, salt and balance blend, stirring until chocolate is melted. Pour into a 9” pie pan and using a spoon press into the pan to form the crust. Bake for about 12 minutes and set aside.

TO make the Filling:

Combine all the filling ingredients into a food processor or blend and process until smooth! POur into the par-cooked crust.

Lower the oven temperature to 300 degrees and bake the filling for 35-40 minutes, or until set. Remove to a wire rack to cool. Once cooled, top with Meringue.

To make the Meringue:

PLace 1/2 cup water into the bowl of standing mixer. Sprinkle the gelatin over the water and let soften for 5 minutes. meanwhile in a saucepan combine the remaining 1/2 cup of water, and maple syrup. Bring to a rapid bowl (about 240 degrees).

Mix the water and gelatin with whisk attachment and slowly add the hot maple mixture. Add vanilla. Whisk on med-high for about 10 minutes or until soft-peaks form. Work quickly with meringue as it stiffens quickly as it cools. Spread it over the baked and cooled sweet potato filling. Torch if desired. Store in the refrigerator until serving. Pie can be made completely 1 day in advance or 3 days in advance without the meringue.


Preparation

Step 1

CRUST:
Preheat oven to 350°F.

Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack.

DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.

FILLING:
Preheat oven to 350°F.

Pierce sweet potatoes all over with fork place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling cool completely (reserve any remaining puree for another use).

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.

Position rack in top third of oven and preheat to 400°F.

Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in two additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome chill. Let pie stand at room temperature 30 minutes.


How to Make Homemade Sweet Potato Pie

  1. 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.
  2. Allow sweet potatoes to cool enough to handle safely, then peel them and cut away any dark spots. Cut into chunks for easier mixing.
  3. In a stand mixer OR a large bowl with an electric hand mixer, beat together all of the pie ingredients until combined and smooth.
  4. Reduce oven heat to 350°F.
  5. Pour the pie filling into your pre-made pie crust and bake for 50 minutes, or until set.
  6. 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:

  1. Scoop the marshmallow fluff into a large mixing bowl and set aside.
  2. 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.
  3. Gradually mix the sugar into the egg whites until stiff peaks form.
  4. 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.
  5. 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.
  6. Allow to cool before serving.

Gluten-Free Sweet Potato Pie with Marshmallow Meringue

Custard:
1½ lbs. sweet potatoes, about 3 medium/large sweet potatoes
⅓ cup brown sugar
⅓ cup heavy cream or full-fat coconut milk
½ tsp. salt
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
½ tsp. The Spice Hunter Madagascar Pure Vanilla Extract
¼ tsp. The Spice Hunter Ground Nutmeg
¼ teaspoon The Spice Hunter Ground Ginger
2 eggs

Meringue:
1 (7 oz.) jar marshmallow creme
3 egg whites
1 tsp. The Spice Hunter Madagascar Pure Vanilla Extract
⅛ tsp. salt
¼ cup sugar

Preparation

For the crust:
1. Preheat the oven to 350°F. Lightly grease a 9-inch pie plate. In the bowl of a food processor, add all the ingredients for the crust except the melted butter. Pulse 5-6 times until the mixture forms crumbs. Add the butter and pulse 2-3 times until incorporated.

2. Press the crust evenly into the prepared pie pan. Bake for 20 minutes. Set aside.

For the custard:
1. Meanwhile, cook the sweet potatoes for the filling.

2. In the INSTANT POT (preferred method): Place a rack in the instant pot and add 1 cup of water. Place the washed sweet potatoes on top of the rack. Cook on MANUAL (high pressure) for 15 minutes. Allow the sweet potatoes to natural release, until the valve drops on its own.

3. On the STOVE TOP: Place the sweet potatoes (whole and unpeeled) in a large pot and covering with water. Cover with a lid and bring to a boil. Boil for 10 minutes. then puncture each sweet potatoes 3 times. Boil for another 20-30 minutes until cooked through.

4. Peel the sweet potatoes and place them in a bowl. Allow them to cool slightly then add all the ingredients except the eggs. Using a hand mixer, whip the sweet potatoes until smooth. Add the eggs and continue to whip until very smooth.

5. Pour the sweet potato custard into the pie crust and smooth the top. Bake for 40 minutes, until set. You may need to cover the top/edges of the crust with foil to prevent over-browning.

6. Let the pie cool at room temperature for 1 hour. Then transfer to the fridge and let cool for at least 4 hours before topping with the meringue.

For the meringue:
1. Position an oven rack in top third of oven and preheat the oven to 400°F. Scrape the marshmallow creme into a large bowl. Using a hand mixer, beat the egg whites, salt and vanilla in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form.

2. Add ½ cup of the beaten egg whites to marshmallow creme and stir with a rubber spatula until incorporated to lighten the marshmallow creme. It will be very sticky at first but will get easier to fold in as you add the egg whites.

3. Gently fold in remaining whites in two additions, until just incorporated being careful not to stir too much. Spread the meringue over top the cold pie, mounding slightly in center and swirling with the meringue to create peaks.

4. Bake the pie for 5-7 minutes until the meringue is set and starts to turn golden brown. Let cool at room temperature for 1 hour before serving. Once the pie has cooled for an hour, you can store it in the refrigerator for up to 6 hours before serving.

Recipe notes:
1. Make it dairy-free: substitute the butter for vegan butter and the heavy cream for coconut milk.

2. You’ll just want to be sure to make the meringue no more than 6 hours before you want to serve the pie. The crust and filling can be made the day before, but the meringue is best eaten the day it is made.


Sweet Potatoes with Marshmallow Meringue

Sweet potatoes with Marshmallow Meringue – Sweet potato casserole baked with simple ingredients like pure maple syrup. Topped with homemade marshmallow meringue for a perfect Thanksgiving side dish.

Sweet potatoes are one of those side dishes that I never want to miss out on for Thanksgiving. Mashed potatoes, we eat them year round. But delicious sweet potato casserole usually only happens at Thanksgiving. And I’m surely not going to miss out on a heaping serving of this naturally sweet goodness.

Growing up my mother made a sweet potato casserole with brown sugar and butter but I was never introduced to marshmallows on the sweet pototoes until I met my husband’s family. And lo and behold, I loved it! Every bite. Now I look forward to that sweet marshmallow topping. But I really dislike some of those ingredients in store bought marshmallows.

I was thrilled to find out that I can make a homemade marshmallow meringue at home and make it look purty too. I’m like ‘Look at that puffs of meringue. They’re “boss” ‘ as my 13 year would say. I guess that’ the equivalent of the word ‘insane’ or ‘awesome’ Either way, you have to make these taters. Sweet potatoes with Marshmallow Meringue are boss!

FINAL RECIPE THOUGHTS

Sweetened with a hint of brown sugar and pure maple syrup these sweet potatoes steal the show. The marshmallow meringue only consists of 3 ingredients, egg whites, sugar and cream of tartar. You won’t believe how fast these come together for a great side dish that everyone is sure to be wowed by.

Til we meet and eat again,

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Sweet Potato Pie with Marshmallow Meringue

Recipe by Maya Wilson, Alaska from Scratch.

  • For the pie:
  • 1 large orange-fleshed sweet potato (about 1 pound)
  • 1 unbaked pie crust
  • 1/2 cup butter, melted
  • 1/2 cup whole milk
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon maple extract (optional)
  • 2 tablespoons bourbon (optional)
  • For the marshmallow meringue:
  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla

Preheat oven to 400 degrees. Line a Bali g sheet with aluminum foil. Prick the sweet potato with a fork. Roast until tender in the center, 45-60 minutes. Allow to cool 30 minutes.

Place the pie dough into a standard pie plate. Trim and crimp the edges. Set aside.

Preheat oven to 350 degrees. Peel the sweet potato. Add the flesh of the sweet potato to a blender or large food processor. Pour in the melted butter and milk. Whirl to break down the sweet potato. Add the eggs, sugars, nutmeg, cinnamon, salt, vanilla, and maple extract and bourbon (if using). Whirl on medium speed until completely smooth and combined, scraping the sides of the blender as needed. Pour the custard into the pie crust. Bake for 55 minutes or until completely set in the center and crust is golden brown. Place pie on a cooling rack to cool.

To make the marshmallow meringue:

Add the egg whites to the bowl of a stand-mixed fitted with the whisk attachment. Whip the whites on high until they turn white and frothy and hold a soft peak. Let stand while you do the next step.

In a small saucepan over medium-high heat, whisk together the sugar, water, and cream of tartar. Bring to a rolling boil and cook until the syrup reaches 245 degrees on a candy thermometer.

With the mixer on low, gradually stream the hot syrup mixture into the egg whites. Turn the mixer up to high speed and whip until a thick marshmallow consistency is reached, about 3 minutes. Add the vanilla and whip to combine. Using an off-set spatula, spread the marshmallow meringue on top of the cooled pie. Slice and serve.


Why We Love This Sweet Potato Pie Recipe

This sweet potato pie is not your average recipe. We added more flavor to the recipe with a Marshmallow Meringue topping that is to die for versus the traditional whipping topped. It has a creamy and rich sweet potato pie filling that is packed with flavor and baked in a flaky pie crust. So, what is there not to love? Your guests will love this new addition to the dessert table for sure!


Directions

For Graham Cracker Crust: Preheat oven to 325 degrees F. Mix graham cracker crumbs with sugar and butter. Spread evenly over bottom and sides of a 9-inch pie pan and bake 5 minutes. Remove from oven and cool.

For Sweet Potato Pie Filling: Preheat oven to 400 degrees F.

Place mashed sweet potatoes in large bowl. Whisk in brown sugar, whipping cream, eggs, vanilla extract, cinnamon, mace and salt. Mix well and transfer filling to pie crust.

Bake until pie is set the in center, about 45 minutes. Transfer to a rack and cool.

For Marshmallow Meringue: Preheat oven broiler.

In a saucepan on the stove top over medium heat, heat marshmallows and milk, folding gently until marshmallows are about half melted. Remove from heat and continue folding until mixture is smooth and fluffy.

In a separate bowl, beat egg whites, add sugar gradually and continue beating until stiff and smooth. Add salt and vanilla. Fold into marshmallow mixture and spread over pie.


How to make toasted marshmallow meringue

I could literally eat this toasted marshmallow meringue off of a shoe, it’s that good. Ok, that’s gross and I wouldn’t eat it off a shoe, but I’d be sad I couldn’t. You get the idea. This meringue is amazing on all sorts of pies and tarts, on brownies, on cake and so much more. The meringue is made by cooking egg whites, sugar and cream of tartar until heated to 160F, then whipped until fluffy, thick and glossy. Vanilla and salt are added for flavor, and the pie is topped with the meringue and toasted.

I hope you love this sweet potato pie with toasted marshmallow meringue as much as I do! If you make it, let me know! Leave a comment or tag me on Instagram. I love seeing your bakes!


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