Dessertsbiggerbolderbaking4.8
Mile-High Sweet Potato Pie Recipe
What's better than sweet potato pie? My Mile-High Sweet Potato Pie recipe topped with sky-high, soft, and sweet pillowy clouds of meringue.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- knife
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C).
2
Roll out the Pie Crust and line a 9-inch (23cm) pie tin with it. Place the crust in the refrigerator while you prepare the filling.
3
In a bowl, blend the cooked sweet potato, butter, sugar, and evaporated milk together until smooth.
4
Add the vanilla, egg, yolk, and cinnamon and blend until combined.
(10.5oz/295g) cooked and peeled sweet potato (well mashed)1 cup(8oz/225g) granulated sugar1 cuplarge egg1large egg yolk1large egg whites4 (5½oz/160g)
5
Pour the filling into the prepared pie crust and bake for about ⏱️ 60 minutes, until the filling is firm and a knife inserted into the center comes out clean. Let cool completely before topping with meringue.
6
Prepare the meringue: place the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk constantly for a few minutes until the sugar has dissolved.
(10.5oz/295g) cooked and peeled sweet potato (well mashed)1 cup(8oz/225g) granulated sugar1 cuplarge egg1large egg whites4 (5½oz/160g)
7
Remove from the heat and beat the egg white mixture with an electric mixer on medium-high speed until thick and glossy, and it holds medium peaks when the beaters are lifted.
(10.5oz/295g) cooked and peeled sweet potato (well mashed)1 cup(8oz/225g) granulated sugar1 cuplarge egg1large egg yolk1large egg whites4 (5½oz/160g)
8
Pile the meringue generously on top of your pie. You can lightly toast the meringue with a mini kitchen torch if you have one, or place under the broiler (grill) for a few seconds until lightly toasted and golden brown.
9
This pie will keep at room temperature for several hours. For longer storage, cover loosely and refrigerate for up to two days.
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