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Mini Sweet Potato Meringue Pies

Petite sweet potato pies lightly sweetened with a ripe banana, a touch of brown sugar and spices, then topped with a light meringue topping – perfect for the Holidays!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 32 mins
Servings: 12 servings
Calories: 136 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 9- inch Pillsbury refrigerated pie crust*
  • 2 egg whites
  • 1 1/2 cups sweet potato puree (from 4 [1.8lbs] sweet potatoes or canned)
  • 1/2 cup sugar
  • 1 medium banana (ripe, mashed)
  • 1/4 cup water
  • 1 large egg
  • pinch of salt
  • 1/2 cup 2% milk
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Begin by preparing the sweet potato puree.
  2. Pierce the sweet potatoes all over with a knife, and place in the microwave. Bake the sweet potatoes until they are cooked through and soft, about 8 -10 minutes.
  3. Once the sweet potatoes are cool enough to handle, split them down the middle and scoop out the flesh, and add it to a food processor. Process until a smooth puree forms.
  4. Set aside 1 1/2 cups of the puree for the pie filling, and reserve any remaining puree for another use.
  5. Preheat the oven to 350°F. On a lightly floured work surface, roll out the pie crust into a 12-inch circle.
  6. Using a 3 1/2-inch round cutter, cut out rounds of dough (you will need to gather the scraps and re-roll the dough to the same thickness to get all 12 circles).
  7. Gently place each circle into the well of a lightly greased cupcake tin.  (It's ok if you need to overlap the dough onto itself.)
  8. In a bowl, combine the 1 1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Use a hand mixer to mix the ingredients together until they are smooth and well combined.
  9. Divide the pie filling equally among the prepared mini pie shells, and smooth the tops with an offset spatula.
  10. Bake the mini pies for about 32 minutes, until the pie crust is a light golden brown and the filling is set and puffed slightly.  Allow the pies to cool to room temperature.
  11. Just before serving the pies, prepare the meringue.
  12. In a saucepan, combine the sugar and water, and heat, without stirring, until it becomes syrupy and reaches 234° degrees on a candy thermometer.
  13. While the syrup is heating, whip the two egg whites until soft peaks form.  Once the sugar has reached the correct temperature, drizzle the syrup into the egg whites, all while mixing and turning the speed up to medium high.  Beat until stiff peaks form.  Beat in the salt.
  14. Transfer the meringue to a piping bag fitted with a decorative tip. Remove the mini pies from the cupcake tin, and place on a baking tray.
  15. Pipe a swirl of meringue onto each cupcake (you may not use all of the meringue).
  16. Place the tray with the mini pies underneath the broiler set to high for a few minutes.  Keep an eye on them as you don't want them to burn!  Remove the mini pies from the oven once the meringue is a light golden brown color.

Nutrition Information

Serving 1mini pie Calories 136kcal (7%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 4g (6%) Cholesterol 20mg (7%) Sodium 106mg (4%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 136

% Daily Value*

Serving 1mini pie
Calories 136kcal 7%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 4g 6%
Cholesterol 20mg 7%
Sodium 106mg 4%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.