For an extra layer of flavor, try adding a pinch of ground nutmeg or ginger to the sweet potato filling. If your pie crust edges are browning too quickly, cover them with foil or a pie shield during the last 15 minutes of baking. To prevent a soggy crust, blind bake the pie crust for 10 minutes before adding the filling. Ensure your mixing bowl and beaters are completely clean and free of any grease when making the meringue. This helps the egg whites whip up to their full potential.
Grandaddy's Sweet Potato Meringue Pie
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS63
A Southern classic elevated! This Sweet Potato Meringue Pie boasts a creamy, spiced sweet potato filling nestled in a flaky crust, crowned with a cloud of sweet, browned meringue. Each bite is a delightful dance of textures and flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol124 mg
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Fiber6 g
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Protein8 g
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Saturated Fat10 g
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Sodium476 mg
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Sugar33 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Sweet Potatoes: Place sweet potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender (approximately 20 minutes). Drain well, returning the potatoes to the pot for a minute or two to steam dry.
02
StepPreheat and Prepare: Preheat oven to 350°F (175°C). Line a 9-inch pie dish with your prepared pie crust.
03
StepMake the Filling: Transfer the cooked sweet potatoes to a large mixing bowl and let cool slightly (about 10 minutes). Mash thoroughly until smooth. Add softened butter, 3/4 cup granulated sugar, salt, milk, egg yolks, cinnamon, and 1/2 teaspoon vanilla extract. Mix until well combined and smooth. Pour the sweet potato filling into the prepared pie crust.
04
StepBake the Pie: Bake in the preheated oven until the filling is set and the pie crust is lightly golden (25 to 30 minutes).
05
StepPrepare the Meringue: While the pie is baking, prepare the meringue. In a clean, grease-free mixing bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form (3 to 5 minutes). Gradually beat in the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract until the meringue is glossy and holds firm, unwavering peaks.
06
StepTop and Brown: Remove the pie from the oven. Spoon the meringue over the hot sweet potato filling, creating swirls and peaks. Return the pie to the oven and bake until the meringue is golden brown and beautifully toasted (approximately 10 minutes). Watch carefully to prevent burning.
07
StepCool and Serve: Allow the pie to cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
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Pauline Roberts
May 24, 2025The meringue browned perfectly! Thanks for the tips on making sure the bowl and whisk are clean!
Mollie Marvin
Mar 13, 2025I added a little bit of orange zest to the filling, and it was amazing!
Kendrick Haag
Mar 6, 2025This pie was a hit! The meringue was perfect, and the sweet potato filling was so creamy and flavorful. I'll definitely be making this again.
Jody Kshlerin
Feb 4, 2025I was a bit intimidated by the meringue, but the instructions were so clear and easy to follow. My pie turned out beautifully!
Eulalia Murazik
Oct 11, 2024My family loved this! I roasted the sweet potatoes as suggested, and it added a wonderful depth of flavor.
Arielle Goyette
Oct 10, 2024This is the best sweet potato pie I've ever made! The balance of flavors is spot on.