Sweet Potato Pie with Marshmallow Meringue

Sweet Potato Pie with Marshmallow Meringue has everything you want in a pie especially the marshmallow meringue! Sweet potatoes and fall spices bring it all together.

We are pumpkin pie lovers in our family but I have to say when we tried sweet potato pie things changed for us. don’t get me wrong we still love a good pumpkin pie and we still make our Pumpkin Meringue Pie every Thanksgiving but now we have added this Sweet Potato Pie with Marshmallow Meringue to the dessert table to the holidays too!  We make this pie all year long! Yes we made it for Easter. It’s so delicious and if we don’t make it we get dirty looks lol.

We have some sweet potato lovers in the family and some that could do without them but when it comes to this pie it seems that everyone gives into sweet potato treat. 

Let’s talk about the marshmallow meringue. first of all we love any kind of meringue but marshmallow is over the top!  Sweet, creamy and fluffy and so amazingly delicious. It is the perfect way to top of this sweet potato pie!

This pie is great because it can be made ahead of time. I love anything that can be made beforehand. Holidays and family gatherings are busy enough so anything that can be made ahead of time is a plus in my book! That’s why I love pies, cookies and no bake desserts.   

 HOW TO MAKE SWEET POTATO PIE WITH MARSHMALLOW MERINGUE: 

Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.

Let cool, then peel and remove any dark spots.

In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth

Pour the pie filling into the pre-made pie crust

Bake in the oven for 50 minutes or until set.

Remove from oven and place onto a cooling rack to cool to room temp.

Once cooled, place pie into the fridge for overnight

Marshmallow Meringue:

In a large bowl, scoop the marshmallow fluff into the bowl and set aside

Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.

Gradually beat in the sugar into the egg whites until stiff peaks form

Gently fold in the egg whites into the marshmallow fluff until fully incorporated

Spoon the marshmallow meringue onto the cooled pie

Using the back of a spoon, create peaks

Preheat oven to 350 degrees or you can use a kitchen flame torch

Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned

Using a flame torch, lightly toast the meringue

Allow meringue to cool before serving

Once you make this Sweet Potato Pie with Marshmallow Meringue I’m pretty sure you will be making it over and over again.

Make this delicious Sweet Potato Pie with Marshmallow Meringue for your family and friends today! 

Sweet Potato Pie with Marshmallow Meringue

Sweet Potato Pie with Marshmallow Meringue has everything you want in a pie especially the marshmallow meringue! Sweet potatoes and fall spices bring it all together.

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Author: Rob

Ingredients

• 1 9 inch pre-made pie crust
• 3 cups mashed sweet potato (About 4-6 medium to large sweet potatoes)
• ½ cup unsalted sweet cream butter, melted
• 3 large eggs, room temp
• ⅓ cup light brown sugar
• ½ cup sugar
• ½ cup sweetened condensed milk
• ½ cup evaporated milk
• ¼ tsp kosher salt
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 tbsp grated orange zest
• 1 tsp pure vanilla extract

Marshmallow Meringue

• ¼ cup sugar
• 1 7 oz jar of Marshmallow Creme
• 3 large egg whites, room temp
• 1 tsp cream of tartar
• 1 tsp pure vanilla extract
• ¼ tsp kosher salt

Instructions

• 1. Preheat the oven to 400 degrees.

  2. Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.

  3. Let cool, then peel and remove any dark spots.

  4. In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth. Pour the pie filling into the pre-made pie crust

  5. Bake in the oven for 50 minutes or until set. Remove from oven and place onto a cooling rack to cool to room temp. Once cooled, place pie into the fridge for overnight

  Marshmallow Meringue:

  1. In a large bowl, scoop the marshmallow fluff into the bowl and set aside

  2. Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.

  3.Gradually beat in the sugar into the egg whites until stiff peaks form

  4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated

  5.Spoon the marshmallow meringue onto the cooled pie. Using the back of a spoon, create peaks

  6. Preheat oven to 350 degrees or you can use a kitchen flame torch

  7.Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned. Using a flame torch, lightly toast the meringue

  8. Allow meringue to cool before serving

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.