There’s a reason sweet potato pie is a holiday favorite. Smooth, sweet, and full of warm spices. This version is even more special, topped with fluffy marshmallow meringue and lightly toasted for that golden brown finish that everyone loves. Although it looks impressive, it is surprisingly easy to assemble.
You can use traditional puff pastry or switch things up and use graham shortbread dough.
why my recipe
Add a wow factor by topping it with fluffy toasted marshmallow meringue. Sweetened condensed milk makes the filling smooth and fool-proof. Perfectly spiced with a blend of cinnamon, ginger, nutmeg, and cloves.
This pie takes everything from a classic sweet potato pie and adds a little fancy finishing touch with marshmallow meringue. Thanks to sweetened condensed milk, the flavor remains smooth at all times. And instead of plain whipped cream, it’s layered with fluffy marshmallow meringue, which adds just the right amount of toasty flavor. They look impressive, but honestly, they’re easier to make than they look, and they’re always the first thing people reach for at the pie table.
Ingredient memo
Sweet Potatoes: You will need 1 3/4 cups (about 1 1/2 pounds) of mashed potatoes or 2 large sweet potatoes. You can also use canned sweet potatoes. If using canned sweet potatoes in syrup, please tell your readers to wash and drain them well to avoid making them too sweet. Puff pastry: Use your favorite 9-inch no-bake pie crust, homemade or store-bought. Make sure it is not pre-baked. Sweetened Condensed Milk: Replaces both sugar and milk to keep it simple while giving the filling a rich, creamy texture. Eggs: Two large grade AA eggs help set the pie when baking. Spices: A blend of cinnamon, ginger, nutmeg, and cloves gives it a fall flavor similar to pumpkin spice. Vanilla extract: Try to use the real thing if possible. Egg whites: Use 4 large egg whites for the meringue. Make sure there are no egg yolks in the mix. Otherwise, it won’t whisk properly. Granulated sugar: Adds thickness and shine to meringue. Cream of Tartar: Helps stabilize egg whites and create stiff peaks.
The secret to creamy bean paste
One of the big reasons this pie is so smooth is the sweetened condensed milk. It acts as both sugar and milk, keeping stuffing easy and reliable. It’s thick and dissolves quickly into the mashed sweet potatoes and eggs, giving the pie a smooth, custard-like texture without the grittiness of undissolved sugar. The filling also sets well when baked, so you don’t have to worry about it cracking or curdling. Think of it as a built-in safety net for perfect texture every time.
variations
This pie is as great as written, but there are a few ways you can change it up depending on your taste and what you have on hand.
Vary the spice mix: If you prefer a slightly different profile, omit the cloves or add a pinch of allspice instead.
Add a splash of bourbon: Adding a tablespoon of bourbon adds a subtle richness that pairs well with the spices. Don’t worry, the alcohol will evaporate.
Enhance orange zest: Stir 1 teaspoon of finely grated orange zest into the filling to add citrus flavor.
step-by-step overview
Cook the sweet potatoes. Peel and dice 1 1/2 pounds sweet potatoes. Boil until soft, drain well and mash until smooth. Measure out 1 3/4 cups for the filling. Prepare the dough and oven. Place a 9-inch piece of unbaked pie crust in a pie plate and set aside. Preheat oven to 375°F. Make the filling: In a large bowl, combine mashed sweet potatoes, sweetened condensed milk, eggs, spices, salt, and vanilla until smooth and creamy. Fill and bake: Pour the filling over the dough and bake for 45 to 50 minutes, or until the center is set and a knife inserted 1 inch from the edge comes out clean. Cool completely: Let the pie cool at room temperature for about 2 hours before adding the meringue. Make the marshmallow meringue: Whisk the egg whites, sugar, and cream of tartar in a heatproof bowl over boiling water until the mixture reaches 160°F. Whip until stiff, glossy peaks form, then stir in the vanilla. Top and Finish: Spread the meringue over the cooled pie, making sure it adheres to the crust. If desired, use a kitchen torch to brown the top until golden brown. Serve and store: Leftovers will keep for up to 3 days when sliced and served, loosely covered and refrigerated.
How to know when it’s done
How do I know when my pie is done baking? It’s easy! It should look slightly puffy at the edges and set in the center. You should no longer feel the liquid shaking in the center when you tap it. That’s how you know it’s perfect.
toast the meringue
You don’t have to toast your meringue, but if you want that golden toasted marshmallow look and caramel flavor, you might want to. Even if you don’t toast it, meringue has a sweet, fluffy, marshmallow-like taste and is delicious on its own.
Use a kitchen torch: This is the easiest way to get a toasty finish. Move the flame a few inches away and trace it across the surface. Do not stay in one place for too long as you may get burned.
Do not use a broiler. We do not recommend using an oven broiler. This will result in uneven heating and the meringue will burn quickly.
Leave it plain: Meringue is perfectly sweet and marshmallowy on its own. Toast is optional.
Tips for making the perfect meringue
Making meringue properly is easier than you think, but these tips will help you create a thick, glossy, and consistent meringue every time.
Use a clean, dry bowl. Oil or moisture can prevent egg whites from whipping properly. Make sure it is heat safe. glass or metal. No plastic.
Egg yolks are prohibited. If even a little bit of the yolk falls out, you won’t get any hard peaks.
Whisk until stiff, shiny peaks form. You’ll know it’s ready when you lift the whisk and the corners will stand firm without dripping.
Finally add vanilla. This preserves the vanilla flavor. You don’t want to heat the vanilla if possible.
Spread to edges of dough: Make sure the meringue touches the edges of the dough and sticks firmly.
advance instructions
It is possible to make this pie ahead of time, but it will only hold up well if you follow a few tips.
If you wish to toast the meringue, do so just before serving. This will give you the freshest look and best texture.
Make the filling and bake the pie up to 2 days in advance. Once baked, let it cool completely, then cover and store in the refrigerator.
For best presentation, add meringue at least 1 day before serving. In my testing, meringues will hold their shape for up to 3 days in the refrigerator, but will deflate slightly over time.
This pie is perfect when you want to get ready for the holidays. Bake at least two days before the long holiday and store in the refrigerator. On the day of serving, add meringue and toast in the toaster. This will keep it looking fresh and fluffy. It holds its shape for hours and is perfect for carrying.
Troubleshooting and FAQs
The most common reason is insufficient baking. Set the center and insert a knife 1 inch from the edge and it should come out clean. Leave until completely cool and solidified.
This usually means there is fat in the bowl or egg whites. Double check that the bowl is clean and there are no yolks in the egg whites.
yes! Just drain well and mash until smooth. Measure out 1 3/4 cups for the filling.
Yes, we heat the egg whites in a double boiler to 160°F so they are safe to eat.
no! Either way it’s delicious. Toasting them adds flavor and color, but meringues still taste like marshmallows even without toasting.
Bake the pie 1-2 days in advance and store in the refrigerator. On the day of serving, add meringue and toast in the toaster. If you are transporting the meringue somewhere, place it in a pie carrier or cover it loosely with foil to keep it from crushing.
Yes, absolutely. Use gluten-free puff pastry and make sure other ingredients, such as cream of tartar and vanilla, are also gluten-free.
offer suggestions
This pie is the kind of dessert that doesn’t require any special help to make it look pretty, but a few additions can make it even tastier. Serve with ice cream on the side. If you’re feeling fancy, drizzle the meringue with a little maple syrup or caramel. I also love sprinkling with toasted pecans or crushed graham crackers for a crunchy texture.
Precautions for storage
Refrigerate pie, uncovered or loosely covered, for up to 3 days. The meringue may deflate a little over time, but it will still be delicious.
Avoid covering the meringue too tightly. If you cover the meringue too tightly, condensation will form and it may become sticky or watery. If you must cover it, use a large upside-down bowl or tent of foil to keep the top from touching.
Freezing is not recommended. Freezing is not recommended as the meringue will not retain its texture after thawing.
