Ok. Honest moment. I have never had a sweet potato pie.

Sweet Potato Meringue Tart

I’ve been scared. It just didn’t click in my mind. The idea of potatoes in a pie? Topped with sticky sweet marshmallows? Weird….

Sweet Potato Meringue Tart

But when I got a few email requests from some loyal and wonderful readers for sweet potato pie, I decided to conquer my fear.

Sweet Potato Meringue Tart

I went for a tart with a basic Best Crust and created a filling reminiscent of pumpkin pie. Lightly spiced with autumnal flavors and sweetened with brown sugar, I have to admit it is unbelievably good. The sweet potato custard is silky and amazing.

Sweet Potato Meringue Tart

But the marshmallowy meringue topping is what makes this tart really special and beautiful as well. It is easy (don’t be intimidated!!) and the lovely layer of toasty marshmallow in every bite of pie is so wonderful and not overly sweet at all!

I hope you enjoy my version of Sweet Potato Pie, and maybe you will make it to share with your family this Holiday Season!

Sweet Potato Meringue Tart

To make this Sweet Potato Meringue Tart, this is what you do:

Preheat the oven to 350 degrees. Prepare an 8 inch round tart pan with baking spray and place it on a baking sheet.

For the Crust:
Roll out the pie crust between sheets of wax paper until the dough is in a circle large enough to fit over the pan and up the sides as a crust.

IMG_7064.jpg

For the Sweet Potato Filling:
Whisk together the sweet potato puree, brown sugar and spices until smooth. In a separate bowl whisk together the eggs and cream and then add them to the filling. Mix until well combined and smooth.
Add the filling to the tart shell.

Sweet Potato Meringue Tart

Bake the tart at 350 degrees for 30 minutes. It will be the tiniest bit loose in the middle, but will firm up as it cools.

Sweet Potato Meringue Tart

When the tart is cool, make the meringue.

For the Marshmallow Meringue:
Preheat the oven to broil.
In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.
Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs- don’t scramble them!)
Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny. Spoon or pipe the meringue onto the top of the tart.

Sweet Potato Meringue Tart

Set the tart (still on the baking sheet) under the broiler for about 30-60 seconds or until the meringue is golden brown.

Sweet Potato Meringue Tart

Slice and serve.

Sweet Potato Meringue Tart

 

Recipe: Sweet Potato Meringue Tart

Ingredients

  • 1 recipe best pie crust, chilled
  • Sweet Potato Filling:
  • 1 15 ounce can sweet potato puree
  • 1 cup brown sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup whipping cream
  • Marshmallow Meringue:
  • 2 egg whites at room temperature
  • ¼ teaspoon salt
  • ¼ cup white sugar
  • 2/3 cup karo light corn syrup
  • 2 tablespoon water
  • 1 teaspoon vanilla extract (or vanilla bean paste if you can find it)

Instructions

  1. Preheat the oven to 350 degrees. Prepare an 8 inch round tart pan with baking spray and place it on a baking sheet.
  2. For the Crust:
  3. Roll out the pie crust between sheets of wax paper until the dough is in a circle large enough to fit over the pan and up the sides as a crust.
  4. For the Sweet Potato Filling:
  5. Whisk together the sweet potato puree, brown sugar and spices until smooth.
  6. In a separate bowl whisk together the eggs and cream and then add them to the filling. Mix until well combined and smooth.
  7. Add the filling to the tart shell and bake the tart at 350 degrees for 30 minutes. It will be the tiniest bit loose in the middle, but will firm up as it cools.
  8. When the tart is cool, make the meringue.
  9. For the Marshmallow Meringue:
  10. Preheat the oven to broil.
  11. In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.
  12. Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
  13. With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs- don’t scramble them!)
  14. Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny. Spoon or pipe the meringue onto the top of the tart.
  15. Set the tart (still on the baking sheet) under the broiler for about 30-60 seconds or until the meringue is golden brown.
  16. Slice and serve.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Print Recipe  
Categorized: Dessert, Holidays
Tagged: ,

Ok. Honest moment. I have never had a sweet potato pie.

Sweet Potato Meringue Tart

I’ve been scared. It just didn’t click in my mind. The idea of potatoes in a pie? Topped with sticky sweet marshmallows? Weird….

Sweet Potato Meringue Tart

But when I got a few email requests from some loyal and wonderful readers for sweet potato pie, I decided to conquer my fear.

Sweet Potato Meringue Tart

I went for a tart with a basic Best Crust and created a filling reminiscent of pumpkin pie. Lightly spiced with autumnal flavors and sweetened with brown sugar, I have to admit it is unbelievably good. The sweet potato custard is silky and amazing.

Sweet Potato Meringue Tart

But the marshmallowy meringue topping is what makes this tart really special and beautiful as well. It is easy (don’t be intimidated!!) and the lovely layer of toasty marshmallow in every bite of pie is so wonderful and not overly sweet at all!

I hope you enjoy my version of Sweet Potato Pie, and maybe you will make it to share with your family this Holiday Season!

Sweet Potato Meringue Tart

To make this Sweet Potato Meringue Tart, this is what you do:

Preheat the oven to 350 degrees. Prepare an 8 inch round tart pan with baking spray and place it on a baking sheet.

For the Crust:
Roll out the pie crust between sheets of wax paper until the dough is in a circle large enough to fit over the pan and up the sides as a crust.

IMG_7064.jpg

For the Sweet Potato Filling:
Whisk together the sweet potato puree, brown sugar and spices until smooth. In a separate bowl whisk together the eggs and cream and then add them to the filling. Mix until well combined and smooth.
Add the filling to the tart shell.

Sweet Potato Meringue Tart

Bake the tart at 350 degrees for 30 minutes. It will be the tiniest bit loose in the middle, but will firm up as it cools.

Sweet Potato Meringue Tart

When the tart is cool, make the meringue.

For the Marshmallow Meringue:
Preheat the oven to broil.
In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.
Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs- don’t scramble them!)
Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny. Spoon or pipe the meringue onto the top of the tart.

Sweet Potato Meringue Tart

Set the tart (still on the baking sheet) under the broiler for about 30-60 seconds or until the meringue is golden brown.

Sweet Potato Meringue Tart

Slice and serve.

Sweet Potato Meringue Tart

 

Recipe: Sweet Potato Meringue Tart

Ingredients

  • 1 recipe best pie crust, chilled
  • Sweet Potato Filling:
  • 1 15 ounce can sweet potato puree
  • 1 cup brown sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup whipping cream
  • Marshmallow Meringue:
  • 2 egg whites at room temperature
  • ¼ teaspoon salt
  • ¼ cup white sugar
  • 2/3 cup karo light corn syrup
  • 2 tablespoon water
  • 1 teaspoon vanilla extract (or vanilla bean paste if you can find it)

Instructions

  1. Preheat the oven to 350 degrees. Prepare an 8 inch round tart pan with baking spray and place it on a baking sheet.
  2. For the Crust:
  3. Roll out the pie crust between sheets of wax paper until the dough is in a circle large enough to fit over the pan and up the sides as a crust.
  4. For the Sweet Potato Filling:
  5. Whisk together the sweet potato puree, brown sugar and spices until smooth.
  6. In a separate bowl whisk together the eggs and cream and then add them to the filling. Mix until well combined and smooth.
  7. Add the filling to the tart shell and bake the tart at 350 degrees for 30 minutes. It will be the tiniest bit loose in the middle, but will firm up as it cools.
  8. When the tart is cool, make the meringue.
  9. For the Marshmallow Meringue:
  10. Preheat the oven to broil.
  11. In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.
  12. Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
  13. With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs- don’t scramble them!)
  14. Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny. Spoon or pipe the meringue onto the top of the tart.
  15. Set the tart (still on the baking sheet) under the broiler for about 30-60 seconds or until the meringue is golden brown.
  16. Slice and serve.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)