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Sweet Potato Meringue Pie Recipe with Marshmallow Magic

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A luscious sweet potato pie with a creamy filling, topped with a dreamy marshmallow meringue for a magical dessert experience.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed
  • 3–5 tablespoons ice-cold water
  • 2 cups sweet potatoes, cooked and mashed
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¾ cup heavy cream
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • 3 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ¼ cup granulated sugar
  • 1 cup mini marshmallows

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Combine the all-purpose flour and salt in a large mixing bowl.
  3. Add chilled, cubed butter and use a pastry blender (or fork) to mix until the mixture resembles coarse crumbs.
  4. Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together.
  5. Roll the dough out into a circle on a floured surface and carefully transfer to your pie dish.
  6. Crimp the edges and prick the bottom with a fork to prevent puffing. Place in the fridge while you prepare the filling.
  7. In a large mixing bowl, combine the cooked and mashed sweet potatoes, brown sugar, granulated sugar, eggs, heavy cream, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt.
  8. Use a hand mixer or whisk to blend until smooth and creamy. The mixture should be free of lumps.
  9. Pour the filling into the prepared pie crust.
  10. Bake at 375°F (190°C) for 40-45 minutes, or until the filling is set and slightly puffed around the edges.
  11. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
  12. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
  13. Gently fold in the mini marshmallows until evenly distributed.
  14. Spread the meringue over the cooled sweet potato pie, creating peaks with the back of a spoon for a decorative touch.
  15. Preheat your broiler and place the pie under it for 1-2 minutes, watching carefully, until the meringue is golden brown.
  16. Remove from the oven and let the pie cool completely on a wire rack before slicing and serving.

Notes

[‘Choose vibrant orange, firm sweet potatoes for the sweetest and creamiest base.’, ‘Roasting sweet potatoes enhances their natural sweetness.’, ‘Let the pie cool completely before adding the meringue to avoid melting the topping.’, ‘Watch the broiler carefully to prevent burning the meringue.’, ‘Ensure your bowl and whisk are grease-free to achieve perfect stiff peaks for the meringue.’, ‘Handle the dough minimally to keep the crust flaky.’]

Nutrition

Keywords: Sweet Potato Pie, Meringue Pie, Thanksgiving Dessert, Holiday Pie, Marshmallow Topping

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