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!



For the Sweet-Potato Pie
For the Meringue


Instructions Checklist
  • 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.

Reviews (1)

58 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
I've made this recipe several times and everyone loves it. It's beautiful and delicious. If you are concerned about the comment regarding meringue, ask your grocer for pasteurized eggs. I use high quality, fresh, clean organic eggs and feel comfortable with that. I cut potatoes lengthwise on the diagonal and place face down on a slightly oiled cookie sheet and bake them that way, cutting down baking time and increasing their sweetness by adding some carmelization. Can be done in advance.