Sweet Potato Pie
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 8
- Course: Dessert
Sweet Potato Pie is a Southern classic and a must have at your Thanksgiving table. The creamy pie, topped with sweet marshmallow topping is sure to be a big hit.
For the Pie
- 1 pie crust
- 3 cups of cooked mashed sweet potatoes
- 1 cup of brown sugar
- 2 ounces of unsalted butter
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 2 eggs
- 1 cup of heavy whipping cream
For the Merengue:
- 2 egg whites
- 1/4 cup of sugar
- 7 ounce jar of marshmallow creme
PREHEAT the oven to 375°
ROLL out the dough until it is 1/8” inches thick and lay over a Reynolds® Bakeware 9 inch pie pan.
TRIM the excess dough and form the dough around the outside of the pan.
COMBINE the mashed sweet potatoes, brown sugar, butter, cinnamon, nutmeg, eggs and whipping cream into a large bowl until completely mixed together.
POUR the mixture into the pie dough shell pan.
BAKE in the oven on 375° for 65 minutes or until the crust is golden brown and the pie has set in the center.
WHISK the egg whites and sugar in a standing mixer with the whisk attachment until they have formed soft peaks.
ADD in the marshmallow crème slowly until completely combined and whip until stiff peaks are formed.
REMOVE the pie after it is done cooking and add the marshmallow merengue to the top of the cooked pumpkin pie and return it to the oven and bake for another 10 minutes or until the merengue is lightly browned.
COOL completely before serving.
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