Sweet Potato Pie with Marshmallow Meringue

This recipe puts a sweet spin on a classic homemade dessert–pumpkin pie. With a fluffy layer of marshmallow meringue topping, this pie is sure to be the talk of the table at your next celebration. 

Sweet Potato Pie with Marshmallow Meringue
Yields 1
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  1. 8 ounces gingersnap cookies
  2. 1/4 cup plus 3 tablespoons sugar, divided
  3. 6 tablespoons melted butter
  4. 3 pounds medium sweet potatoes
  5. 1 (14-ounce) can sweetened condensed milk
  6. 2 large eggs
  7. 2 teaspoons freshly squeezed lemon juice
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon vanilla extract
  10. 1/2 teaspoon ground nutmeg
  11. 1/4 teaspoon salt
  12. Marshmallow Meringue (recipe follows)
  13. 1 cup miniature marshmallows
Marshmallow Meringue
  1. 1 (7-ounce) jar marshmallow creme
  2. 3 large egg whites
  3. ⅛ teaspoon salt
  4. 1/4 cup firmly packed light brown sugar
  5. 1 cup miniature marshmallows
  1. Preheat oven to 350. In the work bowl of a food processor, combine cookies and 3 tablespoons sugar; process until finely ground. Add butter, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate. Bake until just beginning to brown, about 10 minutes. Let cool on a wire rack.
  2. Line a baking sheet with aluminum foil. Pierce sweet potatoes all over with a fork, and place on prepared baking sheet. Bake for 1 hour, or until tender. Scoop out centers of potatoes into a bowl, and mash until smooth. Set aside 2 cups mashed sweet potato. Let cool completely. Reserve any remaining sweet potato for another use, if desired.
  3. In a large bowl, whisk together sweet potato, condensed milk, remaining 1/4 cup sugar, eggs, lemon juice, cinnamon, vanilla, nutmeg, and salt. Pour filling into prepared crust. Bake until puffed around the edges and set in the center, about 50 minutes. Let cool completely on a wire rack. Refrigerate for 4 hours, or overnight.
  4. Preheat oven to 400. Spread Marshmallow Meringue onto chilled pie. Top with marshmallows. Bake pie until marshmallows and meringue are lightly browned, about 5 minutes. Let stand at room temperature until meringue is cooled.
For Marshmallow Meringue
  1. In a large bowl, place marshmallow creme. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt at high speed until foamy. With mixer running, add brown sugar, 1 tablespoon at a time, beating until stiff peaks form, about 1 minute. Add 1/2 cup meringue to marshmallow creme, and stir to incorporate fully. Fold in remaining meringue and marshmallow
  1. Crust can be made up to 2 days ahead, covered, and stored at room temperature.
Adapted from Entertain Decorate Celebrate, September/October 2013
Adapted from Entertain Decorate Celebrate, September/October 2013
Celebrate Magazine http://www.celebratemag.com/