Ingredients

1 (9-inch) pie crust, homemade or store-bought

1 lb sweet potatoes, cooked, peeled, & mashed (about 2 cups, puréed) – preferably garnet yams

6 tablespoons unsalted butter, melted and lightly cooled

3/4 cup light or dark packed brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1 tablespoon fine yellow cornmeal

1 tablespoon bourbon (optional)

2 large eggs

1/2 cup evaporated milk

2 teaspoons vanilla extract

For the meringue topping:

2 large egg whites

1/2 cup caster sugar or granulated sugar

1/4 teaspoon cream of tartar

1/8 teaspoon kosher salt (a pinch)

1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Position an oven rack in the center for even baking.

Step 2: Place the mashed sweet potatoes in a food processor or stand mixer with the paddle attachment. Pulse or beat until silky smooth and free of stringy fibers, then set aside.

Step 3: In a large bowl, combine the sweet potato puree, melted butter, brown sugar, cinnamon, nutmeg, salt, cardamom, ginger, cornmeal, bourbon (if using), eggs, evaporated milk, and vanilla extract. Mix until completely smooth and well combined.

Step 4: Pour the filling into the prepared pie crust. Smooth the surface with an offset spatula or spoon if needed.

Step 5: Bake for 55-60 minutes. After 30 minutes, check the crust; if it browns too quickly, cover with foil or pie crust shields. The pie is done when the center has a slight jiggle.

Step 6: Cool the pie on a wire rack for 2-3 hours. Cover with foil and refrigerate until completely chilled. This pie must be stored in the refrigerator due to milk and eggs.

Step 7: To prepare the meringue topping, fill a small saucepan with a few inches of water and bring to a simmer. In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place the bowl over the simmering water, ensuring the bowl doesn’t touch the water.

Step 8: Whisk continuously until the sugar is dissolved and the mixture becomes frothy and warm, about 5-6 minutes. Check by rubbing a small amount between your fingers to confirm no sugar granules remain.

Step 9: Remove the bowl from heat and stir in the vanilla bean paste or vanilla extract.

Step 10: Using a stand mixer or handheld mixer, beat the mixture on high until stiff, fluffy peaks form, about 5-7 minutes.

Step 11: Spread the meringue evenly over the cooled pie. Serve as is or lightly toast the meringue with a kitchen torch for a golden finish.

Tips & Variations

Use garnet yams for the best flavor and natural sweetness in your pie.

Substitute bourbon with maple syrup or omit it for a non-alcoholic version.

For an extra creamy pie, add a tablespoon of cream cheese to the filling mix.

Try topping the pie with whipped cream instead of meringue for a simpler alternative.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used but be sure to drain them well and mash until smooth. Fresh is preferred for the best texture and flavor.

How do I know when the pie is fully baked?

The pie is done when the edges are set and the center has a slight jiggle when you gently shake the pan. Avoid overbaking to keep the filling creamy.

Dessert

Southern Sweet Potato Pie Recipe

Introduction