Sweet Potato Pie with Marshmallow Meringue

Sweet potato pie is a holiday favorite for a reason. It’s smooth, sweet, and full of warm spices. This version is extra special with a fluffy marshmallow meringue on top that’s lightly toasted for that golden finish everyone loves. It looks impressive, but it’s surprisingly simple to pull together.

Use a traditional pie crust or switch things up and use our graham shortbread crust.

Why My Recipe

• Topped with a fluffy, toasted marshmallow meringue for a wow factor.
• Sweetened condensed milk makes the filling silky smooth and foolproof.
• Perfectly spiced with a blend of cinnamon, ginger, nutmeg, and cloves.

This pie takes everything you already love about a classic sweet potato pie and adds a little fancy finish with the marshmallow meringue. The filling stays rich and silky because the sweetened condensed milk keeps it smooth every time. And instead of a plain layer of whipped cream, I pile on a soft, fluffy marshmallow meringue that gets just the right hint of toast on top. It looks impressive, but honestly, it’s easier to make than it looks, and it’s always the first thing people reach for at the pie table.

Ingredient Notes

• Sweet Potatoes: You’ll need 1 3/4 cups mashed, which is about 1 1/2 pounds or 2 large sweet potatoes. You could also use canned sweet potatoes. If using canned sweet potatoes in syrup, remind readers to rinse and drain them well to avoid oversweetening.
• Pie Crust: Use your favorite 9-inch unbaked pie crust, homemade or store-bought. Just make sure it’s not pre-baked.
• Sweetened Condensed Milk: This replaces both sugar and milk, keeping things simple while giving the filling a rich, creamy texture.
• Eggs: Two grade AA large eggs help set the pie as it bakes.
• Spices: A blend of cinnamon, ginger, nutmeg, and cloves gives those fall flavor vibes, similar to pumpkin spice.
• Vanilla Extract: Try to use the real thing if you can.
• Egg Whites: Use four large egg whites for the meringue. Make sure there’s no yolk in the mix, or it won’t whip properly.
• Granulated Sugar: Helps the meringue become thick and glossy.
• Cream of Tartar: Stabilizes the egg whites and helps create stiff peaks.

The Secret to a Creamy Filling

One of the big reasons this pie turns out so silky is the sweetened condensed milk. It does the job of both the sugar and the milk, which keeps the filling simple and foolproof. It’s thick and dissolves right into the mashed sweet potatoes and eggs, giving the pie that smooth, custardy texture without any graininess from undissolved sugar. It also helps the filling set nicely when it bakes, so you don’t have to worry about cracks or curdling. Think of it as your built-in safety net for perfect texture every single time.

Variations

This pie is wonderful as written, but there are a few ways to switch things up depending on your preferences or what you have on hand:

Change up the spice mix: If you prefer a slightly different profile, you can skip the cloves or add a pinch of allspice instead.

Add a splash of bourbon: A tablespoon of bourbon adds a subtle richness that goes really well with the spices. And don’t worry, the alcohol cooks off.

Orange zest boost: Stir in 1 teaspoon of finely grated orange zest to the filling for a citrusy addition.

Step-by-Step Overview

1. Cook the sweet potatoes: Peel and cube 1 1/2 pounds of sweet potatoes. Boil until tender, drain well, and mash until smooth. Measure out 1 3/4 cups for the filling.
2. Prep the crust and oven: Fit a 9-inch unbaked pie crust into a pie plate and set it aside. Preheat your oven to 375°F.
3. Make the filling: In a large bowl, whisk together the mashed sweet potato, sweetened condensed milk, eggs, spices, salt, and vanilla until smooth and creamy.
4. Fill and bake: Pour the filling into the crust and bake for 45 to 50 minutes, or until the center is set and a knife inserted 1 inch from the edge comes out clean.
5. Cool completely: Let the pie cool at room temperature for about 2 hours before adding the meringue.
6. Make the marshmallow meringue: In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar over simmering water until the mixture reaches 160°F. Beat until stiff, glossy peaks form, then mix in the vanilla.
7. Top and finish: Spread the meringue over the cooled pie, sealing it to the crust. Use a kitchen torch to toast the top until golden if you like.
8. Serve and store: Slice, serve, and refrigerate leftovers loosely covered for up to 3 days.

Toasting the Meringue

Toasting the meringue isn’t required, but it’s a nice touch if you want that golden, marshmallow-toasted look and a hint of caramelized flavor. If you don’t toast it, the meringue will still taste like sweet, fluffy marshmallow and is just as delicious.

Using a kitchen torch: This is the easiest way to get that toasted finish. Move the flame across the surface in sweeping motions, holding it a few inches away. Don’t stay in one spot too long or it may burn.

No broiler, please: We don’t recommend using your oven broiler. It heats unevenly and can burn the meringue very quickly.

Leave it plain: The meringue is perfectly sweet and marshmallowy on its own. Toasting is optional.

Tips for the Perfect Meringue

Getting the meringue just right is easier than you think, but these tips will help make sure it turns out thick, glossy, and stable every time.

Use a clean, dry bowl: Any grease or moisture can keep the egg whites from whipping properly. Make sure it is heat-safe, so glass or metal. No plastic.

No yolks allowed: Even a small drop of yolk will prevent stiff peaks.

Beat until stiff glossy peaks form: You’ll know it’s ready when you lift the beaters and the peaks stand tall without drooping.

Add the vanilla at the end: This keeps the flavor of the vanilla. You don’t want to heat vanilla if you can help it.

Spread all the way to the crust: Make sure the meringue touches the crust edge to help seal it in place.

Make Ahead Instructions

It’s possible to make this pie ahead, but it only holds up well if you follow a few tips:

If toasting the meringue, do it just before serving. This gives you the freshest look and best texture.

Make the filling and bake the pie up to 2 days in advance. Once baked, cool completely and store it in the fridge covered.

Add the meringue up to 1 day before serving for the best look. In my testing, the meringue keeps its shape for up to 3 days in the fridge, but it does deflate slightly over time.

This pie is great for when you need to get ahead on holiday prep. You can bake it up to two days before the big holiday, then keep it in the fridge. Add the meringue and toast it on the day you plan to serve. That way it looks fresh and stays fluffy. It keeps its shape for hours and travels great.

Troubleshooting and FAQ

Serving Suggestions

This pie is the kind of dessert that doesn’t need much help to shine, but a few extras can make it even better. Add a scoop of ice cream on the side. If you’re feeling fancy, drizzle a little maple syrup or caramel over the meringue. I also love adding a sprinkle of toasted pecans or crushed graham crackers for some crunch.