Sweet-Potato Meringue Pie

Photo: Marcus Nilsson
Prep Time:
40 mins
Total Time:
2 hrs 15 mins
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!


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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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