Ingredients
Scale
- For the Sweet Potato Filling:
- 1 unbaked 9-inch deep-dish pie crust
- 2 cups cooked, mashed sweet potatoes (about 2 large potatoes)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- For the Marshmallow Meringue:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Potatoes and Oven: Preheat your oven to 350°F (175°C). If you haven’t already, roast or boil your sweet potatoes until they are fork-tender. Peel them and mash them in a large bowl until they are completely smooth. For the best texture, you can even run the mashed potatoes through a fine-mesh sieve to remove any stringy fibers.
- Mix the Filling: In a large mixing bowl, combine the mashed sweet potatoes with the melted butter and granulated sugar. Whisk in the milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the batter is creamy and well-incorporated. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and slide it into the center rack of the oven. Bake for 50 to 60 minutes, or until the center is set but still has a slight jiggle. Remove the pie from the oven and let it cool completely on a wire rack. The pie must be cool before you add the meringue topping.
- Prepare the Marshmallow Meringue: Create a double boiler by placing a heat-proof bowl over a pot of simmering water. Whisk the egg whites, sugar, and cream of tartar in the bowl constantly until the sugar has completely dissolved and the mixture feels hot to the touch (about 160°F). Remove from heat and use a stand mixer or hand mixer to beat the mixture on high speed until stiff, glossy peaks form. Fold in the vanilla extract at the very end.
- Top and Toast: Spread the meringue over the cooled pie, using the back of a spoon to create decorative swirls and peaks. Use a kitchen torch to lightly brown the meringue until it looks toasted like a marshmallow. If you don’t have a torch, place the pie under the broiler for 1-2 minutes, watching it very closely to prevent burning. Slice and serve immediately.
- Cook Time: 1 hour 30 minutes