Description

A creamy, deeply spiced sweet potato pie topped with a toasted marshmallow meringue that offers a textural contrast like a s’more. This make-ahead friendly dessert is perfect for Thanksgiving and uses simple pantry staples.

Ingredients

Scale

3 large sweet potatoes, roasted and peeled (about 3 cups mashed)
1 cup packed brown sugar (220g)
1 cup heavy cream (240ml)
4 tablespoons unsalted butter, melted (60g)
3 large eggs, room temperature
2 teaspoons vanilla extract
1.5 teaspoons pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch of cloves)
½ teaspoon salt
4 large egg whites
½ cup granulated sugar (100g)
¼ teaspoon cream of tartar
1 cup mini marshmallows
Optional: Whipped cream, crushed pecans, extra cinnamon

Instructions

Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, wrap loosely in aluminum foil, and roast on a baking sheet for 45-60 minutes until soft. Cool, peel, and mash to get about 3 cups.
In a blender or food processor, combine mashed sweet potatoes, brown sugar, melted butter, heavy cream, eggs, vanilla extract, pie spice, and salt. Blend until completely smooth.
Pour the filling into a 9-inch pie crust. Prick the bottom of a store-bought crust with a fork to prevent bubbling.
Place the pie on a baking sheet and bake at 350°F (175°C) for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle. Let cool on a wire rack for 15 minutes.
While the pie bakes, whip egg whites with cream of tartar on medium speed until foamy. Gradually add granulated sugar while increasing speed to high. Whip until stiff, glossy peaks form (5-7 minutes).
Gently fold mini marshmallows into the meringue.
Spread the meringue over the warm pie, sealing edges to the crust.
Toast the meringue in the oven at 350°F (175°C) for 5-10 minutes until golden brown, or use a kitchen torch. Let cool completely before slicing.

Notes

Ensure the bowl for egg whites is completely grease-free to ensure the meringue holds. Do not overbake the pie; it should jiggle slightly in the center as it firms up while cooling. The pie tastes even better the next day. It does not freeze well due to the meringue texture.

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

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 45
Sodium: 220
Fat: 12
Saturated Fat: 7
Carbohydrates: 65
Fiber: 4
Protein: 5

Keywords: sweet potato pie, thanksgiving dessert, brown sugar pie, toasted marshmallow meringue, holiday baking, easy dessert, make-ahead dessert