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.
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8
Author Rob
Ingredients
19 inch pre-made pie crust
3cupsmashed sweet potato (About 4-6 medium to large sweet potatoes)
½cupunsalted sweet cream butter, melted
3large eggs, room temp
⅓cup light brown sugar
½cupsugar
½cupsweetened condensed milk
½cupevaporated milk
¼tspkosher salt
½tspground nutmeg
1tspground cinnamon
1tbspgrated orange zest
1tsp pure vanilla extract
Marshmallow Meringue
¼ cupsugar
17 oz jar of Marshmallow Creme
3large egg whites, room temp
1tsp cream of tartar
1tsppure vanilla extract
¼tspkosher 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 crust5. 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 overnightMarshmallow Meringue:1. In a large bowl, scoop the marshmallow fluff into the bowl and set aside2. 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 form4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated5.Spoon the marshmallow meringue onto the cooled pie. Using the back of a spoon, create peaks6. Preheat oven to 350 degrees or you can use a kitchen flame torch7.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 meringue8. Allow meringue to cool before serving