Sweet potato meringue pie

Sweet potato meringue pie

Based on 6 ratings
Lisa

Lisa

Contributor

Difficulty

Medium 👍

Preparation

20 min

Baking

110 min

Resting

240 min

Ingredients

2Servings
130 g
sweet potatoes
¼ pinch
salt
¼ tsp
vanilla extract
36 g
graham crackers
40 g
unsalted butter
eggs
20 g
raw sugar
20 ml
evaporated milk
20 ml
sweetened condensed milk
tsp
ground cinnamon
¼ tsp
ground nutmeg
¼ tsp
ginger
¼ tsp
lemon juice
16 g
pecans
¾
egg whites
28 g
maple syrup
¼ tsp
vanilla bean paste
salt
MetricImperial

Utensils

3 ovens, baking sheet, food processor, immersion blender, potato masher, 2 bowls (large), saucepan (small), baking pan (8 in.), fine grater, 2 hand mixers with beaters, cutting board, knife, oven rack, plastic wrap

How-To Videos

how-to-beat-egg-whites

How to beat egg whites

how-to-crumble-cookies-neatly

How to crumble cookies neatly

Nutrition per serving

Cal511
Fat28 g
Protein9 g
Carb57 g
  • Step 1/5

    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.
    • 130 g 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

    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.
    • 36 g graham crackers
    • 20 g 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

    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.
    • eggs
    • 20 g unsalted butter
    • 20 g raw sugar
    • 20 ml evaporated milk
    • 20 ml sweetened condensed milk
    • tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp vanilla extract
    • ¼ tsp ginger
    • ¼ 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

    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.
    • 16 g 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

    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 bean paste. 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!
    • ¾ egg whites
    • 28 g maple syrup
    • ¼ tsp vanilla bean paste
    • ¼ pinch salt
    • 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 bean paste. 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!

  • Enjoy your meal!

    Sweet potato meringue pie

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