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Pioneer Woman Sweet Potato Pie

Pioneer Woman Sweet Potato Pie - recipe card
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This sweet potato pie features a velvety, spiced custard nestled in a flaky, buttery crust. The filling is rich and creamy with a perfect balance of brown sugar, cinnamon, nutmeg, and vanilla, while the meringue topping adds a light, airy contrast. It’s a comforting Southern-inspired dessert that’s sure to impress.

Ingredients

Scale
  • 1 1/2 cups mashed sweet potatoes (from about 1 large or 2 medium sweet potatoes, roasted and peeled)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • For the meringue:
  • 2 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Roast the sweet potatoes: Preheat oven to 400°F (204°C). Scrub the sweet potatoes and prick them several times with a fork. Place on a baking sheet lined with parchment paper and roast for 60-75 minutes, until very soft and a knife slides in easily. Allow to cool until handleable, then peel and mash until smooth. Measure out 1 1/2 cups of mashed sweet potatoes and set aside. Alternatively, you can boil the sweet potatoes in salted water until tender, about 20 minutes, then drain, cool, and mash.
  2. Reduce oven temperature to 375°F (190°C). If using a homemade pie crust, roll it out to fit a 9-inch pie pan. Fit the dough into the pan, crimp the edges, and chill in the refrigerator for 15 minutes while you prepare the filling.
  3. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Using an electric hand mixer or a whisk, beat the mixture until smooth and well combined. Scrape down the sides and bottom of the bowl to ensure no lumps remain. The filling should be pourable and velvety.
  4. Pour the sweet potato filling into the chilled pie crust, spreading it evenly with a spatula. The filling will rise slightly while baking, so leave about 1/2 inch of headspace from the rim to accommodate the meringue topping.
  5. Place the pie on the middle rack of the preheated 375°F (190°C) oven. Bake for 40-45 minutes, until the edges of the filling are set and the center is almost set but still wobbly with a slight jiggle. To test, insert a butter knife 1 inch from the center; it should come out clean. Avoid overbaking, as the filling will continue to set as it cools.
  6. While the pie bakes, prepare the meringue. In a clean, dry bowl, place the egg whites and add the cream of tartar. Using a stand mixer fitted with the whisk attachment or a hand mixer, beat on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high speed after each addition. Continue beating until the meringue is glossy and stiff peaks form when the whisk is lifted. Beat in the vanilla extract.
  7. When the pie is done, remove it from the oven and carefully spoon the meringue over the hot filling, spreading it to the edges to seal. Use the back of a spoon to create decorative peaks. The meringue should cover the entire surface to prevent shrinking.
  8. Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue peaks are golden brown and crisp. Watch closely to avoid over-browning. If the meringue is browning unevenly, rotate the pie halfway through.
  9. Transfer the pie to a wire rack and let it cool completely at room temperature for at least 2 hours. The filling will firm up as it cools. Ensure the pie is fully cooled before slicing for clean pieces. Once cooled, the pie can be served immediately or refrigerated for a firmer texture.

Notes

Store leftovers in the refrigerator, covered, for up to 4 days. The meringue may weep slightly upon refrigeration, which is normal. To reheat, place slices on a baking sheet and warm in a 350°F (177°C) oven for 10-12 minutes, or until heated through. Avoid microwaving as it can make the crust soggy and the meringue chewy. For longer storage, freeze the fully baked and cooled pie (without meringue) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. If freezing with meringue, the meringue may become soft and weepy; it’s best to freeze the pie before topping and add fresh meringue when ready to serve.

Nutrition

Keywords: sweet potato pie, pioneer woman recipe, southern dessert, fall baking, sweet potato dessert, spiced pie, meringue topping, homemade pie, comfort food, holiday dessert, sweet potato recipe, pie recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-sweet-potato-pie/