I am not much of a pumpkin-lover, and I usually spend this time of year trying avoid all sorts of pumpkin flavored treats. Thanksgiving is the exception, where it seems impossible to ignore pumpkin pie. I give in and have a small slice with a dollop of whipped cream, and it’s actually not so bad. But I’m always on the lookout for a pumpkin pie alternative, and I think I’ve found it.
This sweet potato pie with marshmallow meringue is so good and so perfect for this time of year that you won’t ever miss your old pumpkin pie recipe. In fact, this is the only pie you need to have on your Thanksgiving table (though, really, who has just one pie?).
I love sweet potatoes, but I had never before had them in a dessert. And I admit I was skeptical about this pie. I baked it, photographed it, and then let the slices sit on my counter for a few minutes while I cleaned up and did a few other tasks. Then I came back to the counter, grabbed the fork and took a taste. Next thing I knew the slice was gone. I don’t think I’ve had a dessert completely blow my mind that this in a long time. It was that good.
It’s like sweet potato casserole, although finally where it belongs, in the dessert category. The sweet potatoes are very light, and the marshmallow meringue is the perfect topping. You betcha this pie is going to make an appearance at my table next week.
- 1¼ cup (170 grams) all-purpose flour
- ½ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- ¼-1/3 cup water
- 1½ pound (675 grams) sweet potatoes
- 2 large eggs
- ⅓ cup (66 grams) brown sugar
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup milk
- 2 tablespoons heavy cream
- 2 tablespoons bourbon
- ½ teaspoon vanilla
- 1 7-ounce (198 grams) jar marshmallow cream
- 3 egg whites
- ⅛ teaspoon salt
- ¼ cup (50 grams) sugar
- In a food processor, add the flour and salt and pulse a few times until combined. Add the cubed butter and pulse a few more times until the butter is the size of small peas.
- Add the water, starting with ¼ cup, and sprinkling it over the the flour mixture. Pulse a few times until the mixture starts to come together. If you grab a handful of dough, it should hold together. Add more water if necessary.
- Form the dough into a disk, wrap in plastic and chill in the fridge for at least 1 hour and up to 3 days. When ready, roll the dough out on a lightly floured surface to a rough 13 inch circle. Transfer to a 8 or 9-inch pie dish and chill in the fridge until ready to bake.
- Preheat the oven to 400 degrees. Prick the sweet potatoes with a fork and bake until tender, about 40 minutes. Let cool, then peel and remove any dark spots.
- In a food processor, puree the sweet potatoes. Add the eggs, brown sugar, salt, and nutmeg and mix until smooth. Add the milk, heavy cream, bourbon and vanilla and mix until smooth.
- Reduce oven temp to 375 degrees. Prick the bottom of the pie crust with a fork. Line the pie crust with a big sheet of parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the parchment and beans and bake for an additional 10 minutes.
- Remove the pie from the oven and pour the sweet potato filling into the crust. Bake until set, about 40 minutes. Let cool completely.
- In the bowl of a stand mixer fitted with a whisk attachment, mix the egg whites and salt on high speed until foamy. While mixing, add the sugar a tablespoon at a time. Whip the meringue to stiff peaks.
- Pour the marshmallow cream into a large bowl. Add ⅓ of the meringue and fold in gently until incorporated. Marshmallow will be sticky. Once combined, add the rest of the meringue and fold until smooth.
- Increase oven temperature to 400 degrees. Use a spatula to spread the marshmallow meringue on top of the cooled pie, making sure the meringue goes all the way to the crust. Bake until meringue is browned, watching it carefully, about 7-10 minutes.
- Let meringue cool before slicing. Store pie in the fridge.
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