Description
A slice of old fashioned & Southern-to-the-core sweet potato pie, ain’t nothing like it, y’all! This here pie is the one to make for all of your holiday needs and beyond. A filling that’s loaded with flavor from rich yams, brown sugar, evaporated milk, warm spices, and more. Finished with a dreamy, toasted marshmallow topping!
Ingredients
Scale
For the sweet potato pie:
- 1 (9-inch) pie crust, homemade or store-bought
- 1 lb sweet potatoes, cooked, peeled, & mashed (about 2 cups, puréed)- preferably garnet yams
- 6 tablespoons unsalted butter, melted and lightly cooled
- 3/4 cup light or dark packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 tablespoon fine yellow cornmeal
- 1 tablespoon bourbon- optional
- 2 large Pete and Gerry’s Organic Eggs
- 1/2 cup evaporated milk
- 2 teaspoons vanilla extract
For the marshmallow/meringue topping:
- 2 large Pete and Gerry’s Organic Eggs, whites only
- 1/2 cup caster sugar or granulated sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon kosher salt, a pinch
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
For the sweet potato pie:
- Preheat the oven to 350°F. Then place an oven rack in the center of the oven >> this helps the pie to cook more evenly.
- Add the mashed sweet potato into a food processor or stand mixer with the paddle attachment. Pulse/beat the mashed sweet potatoes a few times until silky smooth (free from stringy fibers)- then set aside.
- In a large bowl, combine the sweet potato puree, melted butter, brown sugar, cinnamon, nutmeg, salt, cardamom, ginger, cornmeal, bourbon-if using, eggs, evaporated milk, and vanilla extract. Mix everything together until well combined and completely smooth.
- Pour the filling into the prepared pie pan and use an offset spatula/spoon to smooth out the filling, if needed.
- Bake the pie for 55-60 minutes. Check the pie after 30 minutes of baking to check in on the crust- if overly browned, tent the pie crust with foil/pie crust shields. Once done baking, the center of the pie should give a slight little jiggle/wobble.
- After baking, set the pie on a wire rack to cool down, at least 2-3 hours. Then cover the pie with foil and transfer to the refrigerator to cool down completely and store. This pie contains milk and eggs and needs to be stored in the fridge at all times. Garnish with meringue topping, if desired, or whipped cream. Slice and serve. Enjoy!
For the marshmallow/meringue topping:
- Fill a small saucepan with a few inches of water and bring to a simmer. Using a small, heatproof bowl, place the egg whites, sugar, cream of tartar, and salt into the bowl. Place the bowl over the saucepan, creating a double boiler- make sure the water in the saucepan is not touching the bottom of the bowl.
- Continuously whisk the mixture together until the sugar dissolves and the mixture goes from thick to thin, about 5-6 minutes. As you continue to stir, look for the mixture to get somewhat frothy and warm. Carefully, test the mixture by dipping a finger in, you should feel no sugar granules when rubbing between your fingers.
- Turn off the heat and remove the small bowl from the top. Stir in the vanilla bean paste/vanilla extract, whisk to fully combine.
- Beat the mixture: Add the meringue into the bowl of a stand mixture or use a handheld mixer; beat the meringue on high speed until fluffy with stiff peaks, about 5-7 minutes. Lift the beater and look for the meringue to stand tall without weeping.
- Spread the meringue onto the cooled sweet potato pie. Serve as is or use a kitchen torch to lightly toast the meringue, as pictured.
Notes
- Please read the blog post in its entirety for more tips + tricks.
Keywords: sweet potato pie, southern sweet potato pie, southern pie recipes, marshmallow cream