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!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Graham Cracker Crust:
Sweet Potato Pie Filling:
Meringue Topping:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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

507.5 calories; 5.8 g protein; 73.3 g carbohydrates; 129.7 mg cholesterol; 423.6 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2009
I tried only the topping and put it on a different sweet potato pie recipe. It was delicious--very light and fluffy and toasted to a gorgeous light brown. It was extremely sweet though so next time I'll cut back the sugar in the filling of the pie. My husband put this on his top 5 best pies list even though it was the first sweet tato pie I've ever made! Read More
(14)

Most helpful critical review

Rating: 3 stars
11/29/2010
5 stars for the pie itself if it were made in a regular crust. 1 star for the meringue topping. Sorry. Unless you are going to serve this immediately the meringue with the marshmallows in it is just too chewy and sticky. Mine split also. Will try the pie on a regular crust with a regular meringue topping to see if I have any better luck. Read More
(8)
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/30/2009
I tried only the topping and put it on a different sweet potato pie recipe. It was delicious--very light and fluffy and toasted to a gorgeous light brown. It was extremely sweet though so next time I'll cut back the sugar in the filling of the pie. My husband put this on his top 5 best pies list even though it was the first sweet tato pie I've ever made! Read More
(14)
Rating: 4 stars
09/30/2009
I tried only the topping and put it on a different sweet potato pie recipe. It was delicious--very light and fluffy and toasted to a gorgeous light brown. It was extremely sweet though so next time I'll cut back the sugar in the filling of the pie. My husband put this on his top 5 best pies list even though it was the first sweet tato pie I've ever made! Read More
(14)
Rating: 5 stars
11/27/2008
this recipe was extra yummy and im a beginner baker!it was a hit at my Thanksgiving Dinner! Thnaks! Read More
(13)
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Rating: 3 stars
11/29/2010
5 stars for the pie itself if it were made in a regular crust. 1 star for the meringue topping. Sorry. Unless you are going to serve this immediately the meringue with the marshmallows in it is just too chewy and sticky. Mine split also. Will try the pie on a regular crust with a regular meringue topping to see if I have any better luck. Read More
(8)
Rating: 5 stars
10/29/2009
This recipe is fantastic! I usually stick with the highly reviewed recipes to be safe but I went ahead and gave this one a try. I'm glad I did! This is my favorite way to eat sweet potatoes. It's nice and sweet almost like a sweet potato casserole. Read More
(7)
Rating: 5 stars
12/21/2010
Outstanding. Be careful not to overbeat the meringue! Read More
(7)
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Rating: 5 stars
11/18/2009
This was the best sweet potato pie I've ever made or tasted. This was a hit with everyone in the family. It was sweet though but I have a major sweet tooth. I will definetly make again. I loved it!! Read More
(7)
Rating: 5 stars
11/30/2009
Great recipe just as it is. Thank you for sharing your recipe. Read More
(5)
Rating: 5 stars
11/25/2009
mmmmmmm Read More
(4)
Rating: 4 stars
09/29/2014
This was a fun pie to make! It was far too sweet for me so I think I'd like to play with it a little and use a pastry crust and less melted marshmallow in the topping. The filling is delicious. I scorched my first pot of marshmallows by the way; it's best to get the egg whites going and then stand at the stove stirring constantly because those suckers melt fast! I baked the pie for about half an hour at 400 but the crust was getting pretty dark so I reduced the temp to 350 and probably baked it about an hour total. I filled a piping bag with about a third of the meringue spread the rest on the still-warm pie and then piped marshmallowy blobs around the edge. I baked the meringue topping at 350 too for about 15 minutes. Oh I'd also like to try using one egg and two egg yolks in the pie filling because I like it when recipes use up all parts of the egg. I'll make this again with tweaks. Read More
(4)