Sweet Potato Meringue Pie

Sweet Potato Pie is not uncommon as a Thanksgiving dessert. This particular pie, however, with its cloud of fluffy meringue and hint of coconut is a real standout. Sweet, but not too sweet, it's just plain delicious. Sometimes it's possible to gild a lily.

  • 2 cups cooked, mashed sweet potatoes
  • 3 well-beaten egg yolks
  • 2 tablespoons melted butter
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • 1/3 cup shredded coconut
  • 1 cup half-and-half or evaporated milk
  • 1 unbaked 9-inch pie shell
  • 3 egg whites
  • 6 tablespoons sugar
  1. Preheat oven to 325°F.
  2. Combine the mashed sweet potatoes and egg yolks.
  3. Add the melted butter, 1/2 cup sugar, salt, nutmeg, vanilla, coconut and milk.
  4. Pour mixture into pie shell, and bake at 325°F until set, 40 to 45 minutes.
  5. Beat egg whites until soft peaks form.
  6. Add remaining sugar, a tablespoon at a time, and beat until stiff peaks form.
  7. Spread meringue on hot filling, sealing to edges.
  8. Return pie to oven and bake an additional 12 to 15 minutes or until golden brown.

Ready in: 1 Hr 15 Min

Kitchen tools you'll need for Sweet Potato Meringue Pie:
Mixer, Mixing Bowls, Pie Baker, Saucepan, Rubber Spatula

Note: There's much online discussion about how long to bake or boil a sweet potato. Sweet potatoes are dense and take longer to cook than white potatoes. Also, the amount of time it takes to cook a sweet potato depends on its size. So there's really only one sure way of determining doneness: After about 45 minutes of either baking (at 425°F) or boiling, start testing with a fork. Poke the potatoes in the thickest part. They're done when the fork slides in easily.

Recipe editor Patricia Mitchell