Best 6 Sweet Potato Pie With Marshmallow Meringue Recipes

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Indulge in the delectable symphony of flavors that is Sweet Potato Pie with Marshmallow Meringue, a classic dessert that seamlessly blends the comforting warmth of sweet potatoes with the ethereal lightness of marshmallow meringue. This culinary masterpiece is a harmonious union of textures and flavors, featuring a velvety smooth sweet potato filling enveloped in a flaky, buttery crust. The crowning glory of this pie lies in its cloud-like marshmallow meringue, gently toasted to perfection, adding a delightful touch of sweetness and a textural contrast that will tantalize your taste buds. Embark on a culinary journey with us as we unveil the secrets behind this beloved dessert, providing you with three exceptional recipes: a traditional Sweet Potato Pie, a Vegan Sweet Potato Pie for those with dietary restrictions, and a gluten-free Sweet Potato Pie Crust for those seeking a healthier alternative. Let's dive into the world of sweet potato pies and create memories that will last a lifetime.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO MARSHMALLOW MERINGUE PIE



Sweet Potato Marshmallow Meringue Pie image

Jerrelle piles a gorgeous billowing meringue onto the sweet potato filling of this holiday pie, but the hazelnut flour and chocolate crust steal this show.

Provided by Jerrelle Guy

Time 6h

Number Of Ingredients 14

1.5 pound medium sweet potatoes
4 cup hazelnut meal/flour*
1 cup semisweet chocolate chips
0.25 cup coconut oil or butter
0.75 cup packed brown sugar
0.5 teaspoon salt
0.5 cup milk
3 eggs
2 teaspoon vanilla
1 orange (1 tsp. zest, 2 Tbsp. juice)
0.5 teaspoon ground cinnamon
0.25 teaspoon salt
0.125 teaspoon freshly ground nutmeg
Marshmallow Meringue (see recipe)

Steps:

  • Preheat oven to 400°F. Line a baking sheet with foil. Carefully poke holes in potatoes. Place on prepared baking sheet. Bake 45 to 50 minutes or until tender; let cool. Halve sweet potatoes and scoop out flesh; discard skins.
  • For crust: In an extra-large skillet heat hazelnut meal over medium-low 5 to 7 minutes or until toasted, stirring constantly so it doesn't burn. Turn off heat and stir in chocolate chips, coconut oil, and 1/2 tsp. salt. Continue stirring until chocolate is melted and incorporated. Press mixture onto bottom and 1 inch up sides of a 13×9-inch foil-lined pan. Bake 12 to 15 minutes or until light brown. Let cool on a wire rack.
  • Reduce oven temperature to 300°F and move a rack to upper third of oven. For filling: In a food processor or blender combine sweet potatoes, brown sugar, milk, eggs, vanilla, orange zest, orange juice, cinnamon, nutmeg, and an additional 1/4 tsp. salt. Process just until smooth. Pour into crust.
  • Bake 40 minutes or until center is set; let cool on a wire rack 1 hour. Chill at least 3 hours or overnight.
  • To serve, spoon Marshmallow Meringue over pie. Use a culinary torch to brown the topping or broil about 5 inches from the heat until golden brown. Serves 12.

Nutrition Facts : Calories 517 kcal, Carbohydrate 61 g, Cholesterol 47 mg, Protein 10 g, SaturatedFat 7 g, Sodium 251 mg, Sugar 41 g, Fat 26 g, UnsaturatedFat 2 g

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING



Sweet Potato Pie with Marshmallow Meringue Topping image

This is a delicious sweet potato pie with marshmallow meringue topping. Once they taste it, many people prefer sweet potato pie over pumpkin pie. Try it this Thanksgiving!

Provided by ANTILOPE

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h11m

Yield 8

Number Of Ingredients 18

1 ½ cups crushed graham crackers
⅓ cup white sugar
5 tablespoons butter, melted
⅛ teaspoon salt
1 ½ cups canned sweet potatoes, drained and mashed
1 cup packed brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground mace
¼ teaspoon salt
2 cups miniature marshmallows
1 tablespoon milk
2 egg whites
¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
  • Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
  • Preheat oven to 400 degrees F (200 degrees C).
  • To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
  • Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
  • To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
  • Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
  • Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 73.3 g, Cholesterol 129.7 mg, Fat 21.8 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.3 g, Sodium 423.6 mg, Sugar 55.6 g

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE



Sweet Potato Pie with Marshmallow Meringue image

Holiday season is here, and my favorite holiday, Thanksgiving, is fast approaching. It's about being thankful for all the blessings in our life.

Categories     Thanksgiving     dessert     main dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 20

FOR THE PIE:
4 c. Mashed Sweet Potatoes (about 2 Pounds Sweet Potatoes)
1/2 c. Butter, Melted
3 Large Eggs
1/2 c. Sugar
1/2 c. Brown Sugar
1/2 c. Sweetened, Condensed Milk
1/2 c. Evaporated Milk
2 tsp. Cinnamon
1 tsp. Ground Nutmeg
1 tsp. Vanilla Extract
1 tbsp. Orange Zest
1 tsp. Grated Ginger
1 Frozen Pie Crust, Thawed
FOR THE MERINGUE:
1 jar (7 Oz. Size) Kraft Jet-Puffed Marshmallow Creme
3 Large Egg Whites
1/8 tsp. Salt
1 tsp. Creme Of Tartar
1/4 c. Sugar

Steps:

  • For the pie: Preheat oven to 350ºF.In the bowl of a stand mixer combine sweet potatoes, butter, eggs, sugars, milks and spices. Beat until well combined and creamy. Roll out pie crust into 9-inch pie pan, crimping the edges. Spread sweet potato filling into the pie mold. Bake on the lower oven rack for 45 to 50 minutes or until set. Transfer pie to cooling rack. Refrigerate pie at least 4 hours or overnight. For the meringue:Preheat oven to 400ºF. Scoop marshmallow fluff into one large bowl. In a separate bowl, beat egg whites with salt and creme of tartar until foamy. Continue beating egg whites adding sugar a little at a time until stiff glossy peaks form. Fold egg whites into marshmallow fluff 1/2 cup at a time until fully incorporated. It will be sticky at first but it will become easier as you add the egg whites to the marshmallow fluff. Mound meringue on top of the center of cold pie. Spread with the back of spatula or spoon to create peaks. Place in the heated oven for 5 minutes or until meringue is lightly brown. Place on cooling rack and let meringue cool before serving. Notes: 1. Pie can be made in advance and kept in the refrigerator. When ready, whip up the meringue and brown in the oven. 2. It is important that you use sweet potatoes that have been baked and not boiled. Using baked sweet potato mash keeps the potatoes from getting waterlogged, which can result in a mushy pie.Recipe adapted from Southern Living November 2001.

SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE



Sweet Potato Coconut Pie with Marshmallow Meringue image

My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. -Simone Bazos, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 23

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground ginger
6 tablespoons cold butter
2 tablespoons shortening
3 to 4 tablespoons cold water
FILLING:
1 cup coconut milk
3/4 cup packed brown sugar
1/4 cup cream cheese, softened
2 cups mashed sweet potatoes
3 large eggs, lightly beaten
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
MERINGUE:
3/4 cup sugar
1/3 cup water
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 jar (7 ounces) marshmallow creme
Miniature marshmallows and sweetened shredded coconut, optional

Steps:

  • In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue., For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.

Nutrition Facts : Calories 598 calories, Fat 21g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 348mg sodium, Carbohydrate 88g carbohydrate (60g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE RECIPE - (4.5/5)



Sweet Potato Pie with Marshmallow Meringue Recipe - (4.5/5) image

Provided by VegasBartender

Number Of Ingredients 18

CRUST:
1 1/2 cups graham cracker crumbs (made from about 7 1/2-ounces graham crackers, finely ground in processor)
3 tablespoons sugar
6 to 7 tablespoons unsalted butter, melted
FILLING:
3 pounds medium red-skinned sweet potatoes (yams)
1 (14-ounce) can sweetened condensed milk
1/4 cup sugar
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
MARSHMALLOW MERINGUE:
1 (7-ounce) jar Kraft Jet-Puffed Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

Steps:

  • CRUST: Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature. FILLING: Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight. MARSHMALLOW MERINGUE: Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in two additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks. Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

SWEET-POTATO MERINGUE PIE



Sweet-Potato Meringue Pie image

The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty of time to cool before being topped with the meringue-about 2 1/2 hours-but the good news is that it can be made the day before!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes one 9-inch pie

Number Of Ingredients 15

2 pounds sweet potatoes
1 disk Test-Kitchen Piecrust
All-purpose flour, for surface
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/4 cup light-brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
3 large egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Steps:

  • Sweet-Potato Pie: Preheat oven to 425°F. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes.
  • Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour.
  • When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth.
  • Reduce oven temperature to 375°F. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil.
  • Meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds).

Tips:

  • Choose the right sweet potatoes. Use firm and blemish-free sweet potatoes that are about the same size. This will ensure that they cook evenly.
  • Prick the sweet potatoes before baking. This will help the steam escape and prevent the potatoes from bursting.
  • Bake the sweet potatoes until they are tender. The flesh should be soft and easily pierced with a knife.
  • Let the sweet potatoes cool slightly before handling. This will make them easier to peel and mash.
  • Use a food processor or blender to make the sweet potato puree. This will help to create a smooth and lump-free filling.
  • Add spices and flavorings to the sweet potato filling. This will help to enhance the flavor of the pie.
  • Chill the pie crust before baking. This will help to prevent the crust from shrinking.
  • Bake the pie until the crust is golden brown and the filling is set. This will take about 45 minutes.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.

Conclusion:

Sweet potato pie is a delicious and classic dessert that is perfect for any occasion. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone. So next time you are looking for a sweet treat, give this sweet potato pie recipe a try. You won't be disappointed!

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