Sweet Potato Pie with Marshmallow Meringue Topping
Servings Per Recipe: 8 Calories: 507.5
% Daily Value *
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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.
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