Ingredients1 h 40 m servings 500 cals
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
- Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
- Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
- Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.
Per Serving: 500 calories; 21.7 g fat; 70.2 g carbohydrates; 7.6 g protein; 124 mg cholesterol; 476 mg sodium. Full nutrition
ReviewsRead all reviews 17
Awesome!!! My co-workers loved this! A few things I will change though: 4 large eggs instead of medium eggs. Also, add a teaspoon of cornstarch to the sugar before mixing to minimize the weeping...
Exceptionally awesome! The meringue on top is a nice, sweet change over having whipped cream. We absolutely loved it! I will use this recipe over and over again, and plan to make it a new tradit...
Gorgeous presentation and amazing taste! This one always impresses guests :) It is an authentic South Carolina recipe of my grandfather's and he is begged to make it for every familly get-togeth...
I have always been a fan of sweet potato pie, but this recipe tops them all. I predict that this recipe will be a family favorite handed down for generations.
I had a similar (or the same) sweet potato pie which I was a child traveling with my family. I've been looking for the recipe ever since. Thank you for posting this. I made it as a pudding - ...
I never thought I'd say this but I think next time I'll use less sugar! 3/4 c makes it very sweet. But it was good!
I am going to make this for Thanksgiving. The only change I will make is to cream the butter and sugar for about 5 minutes before adding other ingredients. I think this incorporates the sugar be...