This post has been sponsored by The Incredible Egg. All opinions expressed are my own.
This time of year is so wonderfully cozy. Even in the South where winters threaten of 80 degree temperatures and absolutely no snow, I can’t resist bundling up in thick socks and fuzzy turtlenecks. Jewels tones and wool, cinnamon and pumpkin, crackling fires and crunchy leaves are non-negotiables for me, and if that’s not an indication of how much I adore autumn then I don’t know anything.
As a baker, I look forward to the fall for the flavors and the time spent around the table. I know that whatever comes out of my kitchen will almost inevitably be shared with a few grateful hearts in my kitchen or the home of someone else. Those sentiments, the exploding heart feels of love and gratitude and joy are kind of contagious this time of year, and it’s so sweet that we should soak it in while we can. Let’s just linger on these fall feelings.
This sweet potato meringue pie is basically fall in a nutshell. The pie crust, the cinnamon and nutmeg flavored filling, and the fluffy brown sugar meringue all remind me of a million dishes I’ve had in autumns of years past. The nostalgia and tradition that is loaded into this super Southern pie is so thick it’s almost tangible, and if you give it a try I think you’ll agree.
I’m sharing this pie with you today in partnership with The Incredible Egg. This is a group I’m thrilled to work with because eggs are a HUGE part of my life in the kitchen and a versatile staple for holiday baking. Nearly all my favorite recipes, both traditional or new, incorporate those little protein-packed friends, and to work with The Incredible Egg is really like food blogger #goals, okay?
Let’s chat about the ins and outs of this sweet potato meringue pie. First we have the crust. My tried and true trusty pie crust is used as the buttery, flaky base of this recipe. I opted for a fairly traditional pie crimp here, par-baked the shell, and then coated it in a thin layer of beaten egg to give it that golden, glossy photo finish. She’s pretty, right?
The filling is literally a cinch. Pureed sweet potatoes, evaporated milk, and eggs are combined with butter and seasonal spices to create a smooth and autumnal filling that will make your heart skip a beat. It’s really that good.
The icing on the cake (err, pie) for this sweet potato meringue pie is the brown sugar topping. The meringue here is thick and fluffy, almost marshmallow-like, and is scented with cinnamon and the sweet warmth of brown sugar. I agree, meringue is a little intimidating to make, but this one is hard to beat. I almost always opt for a cooked meringue which ensures that the egg whites are brought to a safe temperature before consuming.
This sweet potato meringue pie is perfect for your upcoming holiday celebrations. I hope you share thick slices with the people you love and take pride in serving something that is special and beautiful. Be sure to share your recipe recreations for a chance to win a holiday giveaway prize, including Le Creuset bakeware. To enter, post your recipe recreation on Instagram with the hashtag #IncredibleHolidayDesserts. I’ll be reviewing all entires and selecting a winner! See official rules for details.
Happy baking to you all!
If you like this sweet potato meringue pie you should try:
Sweet Potato Meringue Pie
This is a buttery pie crust filled with sweet potato filling and topped with a brown sugar cinnamon italian meringue. Perfect for holidays!
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 9
- Category: Dessert
For the crust:
- 1–3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 5 tablespons chilled solid vegetable shortening, cut into pieces
- 6 tablespoons chilled unsalted butter, cut into pieces
- 5 tablespoons (approximately) ice water
For the filling:
- 1–1/4 cups sweet potato puree (made from about 1 large sweet potato, see notes)
- 1–1/4 cups evaporated milk
- 3 large eggs
- ½ cup brown sugar
- ½ cup sugar
- 1–1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1–1/2 teaspoons cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon cloves
For the meringue:
- 3 large egg whites
- 2/3 cup brown sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
To prepare the pie:
- Whiz the flour, sugar, and salt in a food processor to combine. Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
- When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
- In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined. Add the remaining ingredients and stir to combine. Set aside while you bake the pie crust.
- When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash, and bake for an additional 5 minutes. Remove the pie from the oven, pour in the filling, and bake for another 35-40 minutes or until the center of the pie is set and no longer really jiggly. About 10 minutes into the bake, gently cover the crust with a ring of foil to prevent the edges from burning.
To prepare the meringue:
- Combine the egg whites, sugar, cream of tartar, and salt in a large bowl set over a pot filled with about an inch of simmering water. I use my stand mixer bowl set over a small saucepan, just make sure the bowl is not touching the water. Stir the mixture with a spatula until the brown sugar has dissolved. Remove the bowl from the heat and place on the stand mixer, adding the vanilla and cinnamon. Beat on medium speed with the whisk attachment until it becomes fluffy, and the continue beating an additional few minutes until glossy stiff peaks form. The bowl of the stand mixer should also be cool to touch. Spread the mixture on the cooled pie and use a torch to toast the top of the meringue. Alternatively, you can bake the meringue at 375 for about 10-12 minutes until golden.
- To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.
- Serving Size: 1