Not a fan of pumpkin pie? This is a great alternative! Hidden under all that golden fluffy meringue is a creamy smooth sweet potato pie. The combination is really amazing and a perfect dessert for your holiday feast.
You only need 2 small sweet potatoes for this pie, but I got a little carried away. (These are delicious with butter and a little maple syrup and the kiddos love it.)
Mix with some milk, sugar and spice, and ooooh theres the good stuff.
Can you believe that only 3 egg whites made all that fluff! Marshmallow topping would work well too (and for most people would help the pie be instantly recognizable) but the meringue lends a bit of mystery don’t you think?
Did I mention this recipe is adapted from Paula Deen? I adapted it with a few adjustments: a little nutmeg here, some brown sugar there… what a delicious early Thanksgiving treat this was for my family.
Wishing everyone a happy and safe Thanksgiving holiday!
Recipe: Sweet Potato Pie
Summary: adapted from Paula Deen
- 2 cups sweet potatoes, peeled & boiled (about 2 small)
- 3/4 cup white sugar, divided (part for filling and part for topping)
- 1/2 cup brown sugar
- 1/2 stick butter (1/4 cup), melted
- 2 eggs
- 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 9-inch unbaked pie crust
- 3 egg whites
- Preheat oven to 350 F
- Peel and quarter your potatoes. Put the potatoes in a pot and cover with water. Boil for 25-30 minutes or until tender when pierced with a fork. Drain with a colander and let cool.
- To make the filling, you can use an electric mixer, or a hand held mixer. In a large mixing bowl, combine the potatoes, 1/2 cup of the white sugar, brown sugar, butter, eggs, vanilla, salt, and spices. When smooth, slowly mix in the milk. Pour the filling into the pie crust.
- Bake for 35 to 45 minutes, or when a toothpick inserted is pulled out clean. Cool on a rack to room temperature.
- When the pie is cool, start to make the meringue topping. Use an electric mixer to whip the egg whites until soft peaks form. Slowly mix in the remaining 1/4 cup sugar and mix until the meringue is stiff and has a glossy shine.
- Spoon the meringue on the top of your pie, make a few fun wavy peaks, and make sure the meringue completely covers the sweet potato filling.
- Sprinkle with a pinch of sugar.
- Bake for an additional 10-15 minutes or until lightly golden.
- Cool on a rack to room temperature before serving.
Preparation time: 24 minute(s)
Cooking time: 1 hour 20 minute(s)
Number of servings (yield): 8