Sweet potato meringue pie

Based on 5 ratings

Difficulty

Medium 👍
20
min.
Preparation
110
min.
Baking
240
min.
Resting

Ingredients

Servings:-10+
650 g sweet potatoes
egg whites
140 g maple syrup
1 pinch salt
1 tsp vanilla extract
180 g graham crackers
200 g unsalted butter
eggs
100 g raw sugar
100 ml evaporated milk
100 ml sweetened condensed milk
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla bean paste
1 tsp ginger
1 tsp lemon juice
80 g pecans
salt
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • food processor
  • immersion blender
  • potato masher
  • bowl (large)
  • saucepan (small)
  • baking pan (8 in.)
  • fine grater
  • hand mixer with beaters
  • cutting board
  • knife
  • oven rack
  • plastic wrap

Nutrition per serving

Cal
511
Protein
9g
Fat
28g
Carb
57g

Step 1/5

  • 650 sweet potatoes
  • oven
  • baking sheet
  • food processor
  • immersion blender
  • potato masher

Preheat oven to 180°C/350°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Then, place on a parchment-lined baking sheet, transfer to oven, and bake at 180°C/356°F for approx. 45 – 60 min. Let cool.

Step 2/5

  • 180 graham crackers
  • 100 unsalted butter
  • oven
  • bowl (large)
  • saucepan (small)
  • baking pan (8 in.)

Meanwhile, place the graham crackers into a food processor and process until sandy in texture. Add to a large bowl. Melt half of the butter in a small saucepan, add to the graham crackers. Line the base of a baking pan with parchment paper, press mixture into the bottom and up the edges slightly to create a rim of approx. 2.5 cm/1 in./. Bake at 180°C /350°F for approx. 10 min., until light golden brown.

Step 3/5

  • 3 eggs
  • 100 unsalted butter
  • 100 raw sugar
  • 100 ml evaporated milk
  • 100 ml sweetened condensed milk
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tsp ginger
  • 1 tsp lemon juice
  • salt
  • fine grater
  • bowl (large)
  • hand mixer with beaters

Cut the baked sweet potatoes lengthwise and scoop out the flesh and mash until smooth. Peel and grate fresh ginger. In a large bowl, use a hand mixer with beaters to mix together the cooled down sweet potato mash, eggs, remaining butter, brown sugar, evaporated milk, sweetened condensed milk, ground cinnamon, ground nutmeg, vanilla extract, fresh ginger, lemon juice, and a pinch of salt.

Step 4/5

  • 80 pecans
  • oven
  • cutting board
  • knife
  • oven rack
  • plastic wrap

Coarsely chop pecans and spread onto pie crust. Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 50 min. until just set. Remove from oven and let cool on an oven rack. Cover in plastic wrap and store in the fridge for at least 4 hrs. or up to overnight.

Step 5/5

  • 4 egg whites
  • 140 maple syrup
  • 1 pinch salt
  • 1 tsp vanilla extract
  • hand mixer with beaters

For the meringue, preheat oven to 200°C/400°F. Use a hand mixer with beaters beat egg whites with a pinch of salt until stiff. As soon as soft peaks form, gradually add maple syrup and vanilla extract. Beat for approx. 3 more min., until peaks are stiff and glossy. Spoon meringue on top of the pie filling. Bake in preheated oven at 200°C/400°F for approx. 7 - 8 min. until lightly colored. Leave pie to cool to room temperature before serving. Enjoy!