Sweet Potato Pie with Marshmallow Meringue Recipe

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Sweet Potato Pie with Marshmallow Meringue
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Ingredients
15
Count
Nutrition
512
Calories
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Ingredients:

Directions:

  1. For crust: Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.
  2. For filling: Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  3. Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.
  4. For marshmallow meringue: Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.
  5. Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 512.11 Kcal (2144 kJ)
Calories from fat 139.54 Kcal
% Daily Value*
Total Fat 15.5g 24%
Cholesterol 72.07mg 24%
Sodium 395.79mg 16%
Potassium 640.8mg 14%
Total Carbs 85.79g 29%
Sugars 46.95g 188%
Dietary Fiber 5.31g 21%
Protein 10.18g 20%
Vitamin C 4.3mg 7%
Vitamin A 1.5mg 49%
Iron 2.3mg 13%
Calcium 167.3mg 17%
Amount Per 100 g
Calories 189.02 Kcal (791 kJ)
Calories from fat 51.51 Kcal
% Daily Value*
Total Fat 5.72g 24%
Cholesterol 26.6mg 24%
Sodium 146.09mg 16%
Potassium 236.52mg 14%
Total Carbs 31.67g 29%
Sugars 17.33g 188%
Dietary Fiber 1.96g 21%
Protein 3.76g 20%
Vitamin C 1.6mg 7%
Vitamin A 0.5mg 49%
Iron 0.8mg 13%
Calcium 61.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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