Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sweet-Potato Meringue Pie 3.4 (58) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 22, 2019 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 40 mins Total Time: 2 hrs 15 mins Servings: 8 Yield: 1 9-inch pie The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty of time to cool before being topped with the meringue—about 2 1/2 hours—but the good news is that it can be made the day before! Ingredients For the Sweet-Potato Pie 2 pounds sweet potatoes 1 disk Test-Kitchen Piecrust All-purpose flour, for surface 2 large eggs, lightly beaten ½ cup whole milk ½ cup heavy cream ⅓ cup granulated sugar ¼ cup light-brown sugar ½ teaspoon salt ½ teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract For the Meringue 3 large egg whites Pinch of salt ¼ teaspoon cream of tartar ½ cup granulated sugar Directions Sweet-Potato Pie: Preheat oven to 425°F. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes. Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour. When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth. Reduce oven temperature to 375°F. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil. Meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds). Cook's Notes The egg whites in the meringue are not cooked. Print