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Perfect Sweet Potato Pie Recipe with Easy Brown Sugar Meringue Topping

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A comforting sweet potato pie with a unique brown sugar meringue topping that adds a caramelized crunch and cloud-like softness. Perfect for holidays and family gatherings.

Ingredients

Scale
  • 2 pounds (900g) sweet potatoes, peeled and cooked
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (packed, 100g) dark brown sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (240ml) evaporated milk
  • 3 large eggs, separated, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked 9-inch (23cm) pie crust

Instructions

  1. Prepare Sweet Potatoes: Roast 2 pounds (900g) of sweet potatoes in a 400°F (200°C) oven for about 45 minutes until tender. Let cool, peel, and mash until smooth using a potato masher or food processor. (Roasting deepens the flavor; boiling for 20-25 minutes is an alternative.)
  2. Preheat Oven & Prepare Pie Crust: Set oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, prick the bottom lightly with a fork, and set aside.
  3. Make the Filling: In a large bowl, beat 3 egg yolks until smooth. Add 3/4 cup (150g) granulated sugar, 1/4 cup (60g) softened butter, 1 teaspoon vanilla extract, 1 cup (240ml) evaporated milk, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Stir well, then fold in the mashed sweet potatoes until fully incorporated and silky smooth.
  4. Pour Filling & Bake: Pour the filling into the prepared pie crust. Bake in the preheated oven for 40 to 50 minutes, or until the filling is set but still slightly jiggly in the center. Use a toothpick to test—the center should come out mostly clean. Remove the pie and reduce oven temperature to 325°F (160°C).
  5. Prepare Brown Sugar Meringue: In a clean, dry bowl, whisk 3 egg whites on medium speed until foamy. Gradually add 1/2 cup (100g) packed dark brown sugar, a tablespoon at a time, while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form.
  6. Top Pie & Finish Baking: Spread or pipe the brown sugar meringue evenly over the warm sweet potato filling, making sure it touches the crust edges to seal it. Return the pie to the oven at 325°F (160°C) and bake for another 10-15 minutes, or until the meringue is golden brown and slightly crisp on top.
  7. Cool & Serve: Let the pie cool completely on a wire rack, then chill in the refrigerator for at least 2 hours before slicing. Serve chilled or at room temperature.

Notes

Use fresh egg whites for best meringue results. Seal the meringue edges to prevent shrinking. Let the pie cool and chill for cleaner slices and better texture. Avoid microwaving leftovers to keep meringue texture intact.

Nutrition

Keywords: sweet potato pie, brown sugar meringue, holiday dessert, Thanksgiving pie, easy sweet potato pie, meringue topping, creamy pie filling

Find it online: https://elvafood.com/perfect-sweet-potato-pie-recipe-with-easy-brown-sugar-meringue-topping/