Sweet Potato Pie Recipe
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5.0
27 reviews
Excellent
Sweet Potato Pie Recipe
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This delicious sweet potato pie with the perfect crispy homemade crust and marshmallow merengue is the better holiday dessert.
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Ingredients
For the Filling:
- 4 medium-sized sweet potatoes totaling about 50 ounces
- 1 cup packed light brown sugar
- 3 large eggs
- 4 tablespoons of unsalted butter
- ½ cup whole milk
- 1 ½ teaspoons of cinnamon
- ¼ teaspoon ground nutmeg
For the Crust:
- 1 ½ cups all-purpose flour
- 1/2 teaspoons coarse salt
- 2 teaspoons granulated sugar
- 1/2 cups of ice-cold lard
- 1/4 cup ice cold water
For the Marshmallow Merengue:
- 3 large egg whites
- ¼ teaspoon of Cream of Tartar
- ¼ cup of sugar
- 1 7- ounce jar of marshmallow whip
Instructions
- Add the sweet potatoes to a sheet tray lined with parchment paper or a pan and sporadically poke holes on all sides with a fork.
- Bake them in the oven on a middle rack at 375° for 60 to 65 minutes or until tender. Baking over other cooking methods will help them develop a richer flavor and sweeter taste.
- In the meantime, add the flour, sugar, salt, and cold lard to a food processor and pulse on high speed until the mixture resembles a meal.
- Slowly drizzle in the cold water while pulsing until the dough firms up. When pinched with your fingers, it easily holds shape.
- Transfer the dough to a clean surface and form it into a disc. Generously dust it with flour on both sides. Roll out the dough until it is roughly ¼” thick and about 16 to 18 inches in diameter.
- Transfer the dough to a 10” by 2” tart pan with a removable bottom lined with a parchment paper round. Form the dough into the pie tin and trim any access. Chill in the refrigerator until the sweet potatoes are done baking.
- Remove the potatoes and let them cool slightly before peeling them using your hands or a paring knife.
- Add them to a large bowl along with the brown sugar, eggs, butter, salt, cinnamon, nutmeg, and milk, and using a firm whisk, mix until combined.
- Pour the filling into the pie crust and level it using a spatula.
- Place the pie on a sheet tray and bake on a middle rack for 60 to 65 minutes at 375° or until it becomes firm on top and in the center. When it's done, It should read 175° F internally.
- While the pie is cooking, add the egg whites, cream of tartar, and sugar to a standing mixer with the whisk attachment and whisk on high speed until they’ve reached medium peaks, about 90 to 120 seconds.
- Next, add the marshmallow whip and mix on high speed until it reaches stiff peaks, which takes about an additional minute.
- When the pie is done cooking, add the marshmallow meringue to the top of the pie in any decoration you’d like.
- Bake on a middle rack at 425° for 10 minutes or until the meringue is browned. Serve the pie hot, at room temperature, or chilled.
Notes
- Make-Ahead: You can make this pie up to 3 days ahead for freshness.
- How to Store: Cover and keep it in the refrigerator for 5 days. Freeze, covered for up to 3 months. Thaw it in the fridge until it is soft and ready to heat, which should take less than 24 hours.
- How to Reheat: Some folks enjoy eating sweet potato pie warm. If that’s you, add your desired pie slices to a sheet tray lined with parchment paper and bake in the oven at 350° for 3 to 5 minutes or until warm.
- You can also make the pie crust by hand using a pastry blender.
- When cutting the lard into the dry ingredients for the pie crust, it should be very small, like Mediterranean cous cous, and easily integrate into the flour.
- If you like a thicker crust, multiply the pie crust recipe by 50%.
- Using parchment paper will help keep the pie moist and aid in removing it with ease after being sliced.
- When using a regular 9” x 1 ¼” pie tin, use 3 medium-sized sweet potatoes weighing roughly 36 ounces instead of 4 sweet potatoes weighing 50 ounces.
- You can also boil the peeled sweet potatoes. Just be sure they are entirely drained before mixing in the filling ingredients.
- Mix the filling with electric hand beaters or a stand mixer.
- It’s ok if the marshmallow crème is +/- 1 or 2 ounces.
Nutrition Information
Show Details
Serving
16g
Calories
405kcal
(20%)
Carbohydrates
67g
(22%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
206mg
(9%)
Potassium
350mg
(10%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
10881IU
(218%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 405kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 206mg | 9% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 10881IU | 218% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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