Description

A show-stopping fall dessert featuring a creamy, spiced sweet potato filling in a graham cracker crust, topped with a glossy, toasted marshmallow meringue that offers a perfect balance of sweet, spicy, and textural contrast.

Ingredients

Scale

For the Crust:
1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
¼ teaspoon salt
For the Filling:
2 large ripe sweet potatoes (about 2 lbs / 900g), roasted and pureed
½ cup (120ml) heavy cream
¼ cup (60ml) whole milk
3 large eggs, room temperature
¼ cup (57g) unsalted butter, melted
¾ cup (150g) packed brown sugar
2 tablespoons (30ml) pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
For the Toasted Marshmallow Meringue:
4 large egg whites, room temperature (about 120g)
¼ teaspoon cream of tartar
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
½ cup (50g) mini marshmallows (optional)

Instructions

Preheat oven to 400°F (200°C). Wash sweet potatoes, poke with a fork, and roast for 45-60 minutes until very soft. Cool, scoop out flesh, and puree. If too wet, let air dry for 10 minutes.
Mix graham cracker crumbs, sugar, salt, and melted butter until resembling wet sand. Press firmly into a 9-inch pie dish. Bake at 350°F (175°C) for 8 minutes to set. Cool completely.
In a large bowl, whisk sweet potato puree, brown sugar, maple syrup, melted butter, heavy cream, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until completely smooth.
Pour filling into the cooled crust. Bake at 350°F (175°C) for 45-50 minutes until edges are set but center jiggles slightly. Cover edges with foil if browning too quickly.
While pie bakes, whip egg whites and cream of tartar on medium speed until foamy. Gradually add sugar while increasing speed to high until stiff, glossy peaks form. Fold in vanilla and mini marshmallows.
Remove pie from oven. Spoon meringue over the hot pie, sealing edges to the crust. Create peaks with an offset spatula.
Broil on high for 2-4 minutes until golden brown, watching closely to prevent burning. Rotate pan halfway through.
Cool on a wire rack for at least 1 hour before slicing to allow filling to set. Serve at room temperature.

Notes

Ensure the mixing bowl for the meringue is completely grease-free (wipe with vinegar or lemon juice) to ensure proper whipping. Do not boil sweet potatoes; roasting concentrates flavor and prevents a watery filling. Seal the meringue edges to the crust to prevent shrinking. The pie is best eaten the same day; freezing is not recommended as the meringue texture will suffer.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32
Sodium: 180
Fat: 14
Saturated Fat: 7
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: sweet potato pie, marshmallow meringue, fall dessert, Thanksgiving pie, toasted meringue, gluten-free dessert, holiday baking