Meringue-Topped Sweet Potato Pie

A Southern Thanksgiving staple, this pie uses muscovado sugar to give the sweet potato filling a deep toffee flavor. It’s finished with a fluffy, toasted marshmallow-like meringue.

Meringue-Topped Sweet Potato Pie

A Southern Thanksgiving staple, this pie uses muscovado sugar to give the sweet potato filling a deep toffee flavor. It’s finished with a fluffy, toasted marshmallow-like meringue.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Filling: 14oz sweet potato peeled/cubed, 6 tbsp butter, 1/2 cup muscovado sugar, 3 tbsp half-and-half, 1 egg, cinnamon, nutmeg
• Crust: 1.25 cups flour 7 tbsp butter, 1/4 cup sugar, 1 egg yolk
• Meringue: 3 egg whites 1/2 cup sugar, 1 tsp cornstarch

Equipment

• Pie dish
• Pot
• Mixer

Method

 

Instructions

1. Make shortcrust pastry and blind bake for 20 mins.
2. Boil and mash sweet potatoes. Mix with butter, muscovado sugar, cream, egg, and spices.
3. Pour into the crust and bake 35-45 mins until set.
4. Whip egg whites, sugar, and cornstarch to stiff peaks.
5. Spread over the pie and bake 10-15 mins more to brown the meringue.

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