Sweet Potato Pie with Meringue Topping
Recipe Overview
Overview
Sweet potato pie is often overshadowed by its pumpkin counterpart, but this recipe proves that it deserves the spotlight. The process begins with baking sweet potatoes until tender, allowing their natural sweetness to shine. The filling combines these sweet potatoes with brown sugar, butter, and a hint of cinnamon and nutmeg, creating a warm, comforting flavor profile that is perfect for the fall and winter seasons.
The crust is where this recipe truly stands out. By using rendered lard or bacon fat, the pie crust achieves a level of flakiness that is hard to replicate with butter alone. This technique, reminiscent of traditional recipes, adds depth to the overall dish. Once the crust is prepared and the filling is poured in, the pie is topped with a fluffy meringue made from whipped egg whites and sugar, which is then baked until golden.
The result is a stunning dessert that not only looks impressive but also tastes incredible. The combination of the sweet potato filling and the light, airy meringue creates a delightful contrast in textures. Whether served warm or at room temperature, this sweet potato pie is sure to be a hit at any gathering, especially during the holidays. It’s a dish that brings back memories of family gatherings and festive celebrations, making it a must-try for anyone looking to impress their guests.
Recipe Details
Steps & Tips
Poke holes in four medium-sized sweet potatoes and bake on a sheet tray lined with parchment paper at 375°F for 60 to 65 minutes until tender.
In a large bowl, combine 1.5 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1/4 teaspoon of coarse salt.
Add 1/2 cup of chilled rendered pork lard or bacon fat to the dry ingredients.
Tip: Using chilled rendered pork lard or bacon fat makes for a flakier pie crust.
Use a pastry blender or fork to cut the fat into the dry ingredients until it resembles a meal.
Drizzle in 3 to 5 tablespoons of ice-cold water and mix until the dough comes together.
Transfer the dough to a clean surface, form it into a round disc, and roll it out to about 1/4 inch thick and 16 to 18 inches in diameter.
Rub cold butter on the bottom of a 10-inch tart pan, add a parchment round, and spray with non-stick spray.
Transfer the rolled-out dough to the tart pan, pressing it into the bottom and sides.
Press down or roll the excess dough off the edges of the tart pan.
Tip: Let the dough rest after working it to ensure it is flaky and tender.
Remove the sweet potatoes from the oven and let them cool for 5 to 10 minutes.
Peel the sweet potatoes and add them to a large bowl.
Add 4 tablespoons of unsalted butter, 1 cup of packed light brown sugar, 1/2 teaspoon of coarse salt, 3 large eggs, 1/2 cup of whole milk, 1.5 teaspoons of ground cinnamon, and 1/4 teaspoon of ground nutmeg to the bowl.
Use a firm wired whisk to break down the sweet potatoes and combine all ingredients until smooth.
Tip: Taste the filling to adjust spices like cinnamon or nutmeg to your preference.
Transfer the sweet potato filling into the prepared pie crust.
Bake the pie on a middle rack at 375°F for 60 to 65 minutes.
Separate the egg whites from the yolks of three large eggs.
In a stand mixer, whisk the egg whites with 1/4 teaspoon of cream of tartar and 1/4 cup of granulated sugar until medium peaks form.
Add marshmallow cream to the meringue and whisk on high speed until stiff peaks form.
Tip: Use different piping tips to create various designs for the meringue topping.
Pipe the meringue onto the cooled pie, starting in the center and working outward.
Bake the meringue at 425°F for 10 minutes.
Tip: Bake the meringue at 425°F for 10 minutes to achieve a nice brown and crisp top.
Let the pie cool on a rack.
Tip: You can serve the pie hot, warm, at room temperature, or chilled.
Push the centerpiece up from the bottom of the tart pan to remove the outer shell.
Use a sharp knife to slice the pie.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Sweet potatoes are a nutritious alternative to pumpkin, providing a rich flavor and vibrant color.
- •Using lard or bacon fat in pie crusts creates a flakier texture compared to butter.
- •Meringue can be made stable by adding cream of tartar, which helps maintain its structure.
- •Baking sweet potatoes before mashing enhances their natural sweetness and flavor.
