Sweet Potato Meringue Pie Sweet Potato Meringue Pie

Sweet Potato Meringue Pie250 Image by: Sweet Potato Meringue Pie250 Author: Canadian Living

While the flavour and spices of sweet potato pie are similar to pumpkin pie, we switched it up with a graham cracker crumb crust. The elegant meringue topping was inspired by the sweet marshmallow-topped yams occasionally served as a Thanksgiving side dish.

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012




Crust: Combine graham crumbs, butter and brown sugar; press onto bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Meanwhile, pierce sweet potatoes all over with fork. Microwave on high until fork-tender, about 6 minutes. Let cool slightly; peel. In food processor, purée potato until smooth to make 2 cups.

In bowl, whisk together puréed potatoes, cream, brown sugar, eggs, honey, vanilla, salt, cinnamon, ginger and nutmeg. Scrape into crust, smoothing top. Bake in 350°F (180°C) oven until filling no longer jiggles, about 40 minutes. Let cool on rack.

Meringue: In bowl, whisk egg whites on medium-high speed until foamy; gradually whisk in sugar until stiff glossy peaks form, about 8 minutes. Using pastry bag fitted with 1-inch (2.5 cm) star tip, pipe meringue into rosettes in circular pattern all over top. Broil until meringue is golden, about 30 seconds.

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 183 mg
  • Sugars 30 g
  • Protein 4 g
  • Calories 276.0
  • Total fat 10 g
  • Potassium 456 mg
  • Cholesterol 57 mg
  • Saturated fat 6 g
  • Total carbohydrate 44 g


  • Iron 8.0
  • Folate 6.0
  • Calcium 5.0
  • Vitamin A 165.0
  • Vitamin C 27.0
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Sweet Potato Meringue Pie