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Southern Sweet Potato Pie

You guys have never tasted anything like an authentic, Southern-style sweet potato pie like this one! This pie is the one to prepare for any and all of your festive requirements. A flavor-packed filling made with creamy yams, brown sugar, evaporated milk, toasty spices, and other ingredients. topped with a decadent, toasted marshmallow!
Prep Time20 minutes
Active Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer, Dessert
Cuisine: southern
Keyword: Potato Pie
Yield: 6

Materials

For the sweet potato pie:

  • 1 9-inch pie crust, homemade or store-bought
  • 1 lb sweet potatoes cooked, peeled, & mashed (about 2 cups, puréed)- preferably garnet yams
  • 6 tablespoons unsalted butter melted and lightly cooled
  • 3/4 cup light or dark packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1 tablespoon fine yellow cornmeal
  • 1 tablespoon bourbon- optional
  • 2 large Pete and Gerry’s Organic Eggs
  • 1/2 cup evaporated milk
  • 2 teaspoons vanilla extract

For the marshmallow/meringue topping:

  • 2 large Pete and Gerry’s Organic Eggs whites only
  • 1/2 cup caster sugar or granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon kosher salt a pinch
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

For the sweet potato pie:

  • Set oven temperature to 350°F. After that, position an oven rack in the middle of the oven; this will aid in more equal baking of the pie.
  • Using a food processor or stand mixer fitted with a paddle attachment, add the mashed sweet potato. Once the sweet potatoes are silky smooth and devoid of stringy fibers, pulse or beat them a few times and leave them aside.
  • Sweet potato puree, melted butter, brown sugar, nutmeg, cinnamon, ginger, cardamom, salt, cornmeal, eggs, evaporated milk, and vanilla essence should all be combined in a big basin. Blend all ingredients until well incorporated and silky.
  • Filling should be poured into the prepared pie pan and, if necessary, smoothed down with an offset spatula or spoon.
  • Bake for 55 to 60 minutes. After baking for 30 minutes, check the pie to see how the crust is doing. If it is becoming too brown, tent the pie dough with foil or pie crust shields. After baking, the pie's center should wiggle or wobble just a bit.
  • Place the pie on a wire rack to cool for at least two to three hours after baking. After that, wrap the pie in foil and put it in the fridge to cool fully before storing. Because it contains milk and eggs, this pie should always be kept refrigerated. Add whipped cream or meringue topping as a garnish, if preferred. Cut and present. Have fun!

For the marshmallow/meringue topping:

  • A few inches of water should be added to a small pot and brought to a simmer. Pour the egg whites, sugar, cream of tartar, and salt into a small, heatproof basin. Make sure the water in the saucepan does not touch the bottom of the bowl when you place the bowl over the saucepan to create a double boiler.
  • Mix the mixture constantly for 5 to 6 minutes, or until the sugar dissolves and the consistency thins down. Keep stirring until the liquid becomes warm and somewhat foamy. Gently insert your finger into the mixture to test it; there shouldn't be any sugar grains to feel when you rub it between your fingers.
  • After removing the tiny bowl off the top, turn off the heat. Add the vanilla bean paste and extract, and whisk until well combined.
  • Beat the blend: Melt the meringue in a stand mixer bowl or with a handheld mixer; beat on high speed for 5 to 7 minutes, or until firm peaks form. Raise the whisk and see if the meringue remains firm without dripping.
  • After the sweet potato pie has cooled, spread the meringue on top. Serve straight away or, as seen in the photo, gently toast the meringue with a kitchen torch.

Notes

  1. Please read the blog post in its entirety for more tips + tricks.