Description

This Southern Sweet Potato Pie features a smooth and silky sweet potato filling spiced with cinnamon, nutmeg, cardamom, and ginger, baked in a flaky 9-inch pie crust. Enhanced with optional bourbon for a rich depth, it is crowned with a fluffy homemade meringue topping, making it a classic Southern dessert perfect for holidays or special occasions.

Ingredients

Scale

Pie Base and Filling

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

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

Preheat Oven: Preheat your oven to 350°F and position a rack in the center to ensure even baking.
Prepare Sweet Potato Puree: Place the cooked and mashed sweet potatoes into a food processor or the bowl of a stand mixer fitted with the paddle attachment. Pulse or beat a few times until the mixture is smooth and free of stringy fibers, then set aside.
Mix Filling Ingredients: In a large bowl, combine the sweet potato puree with melted butter, brown sugar, cinnamon, nutmeg, salt, cardamom, ginger, cornmeal, bourbon (if using), eggs, evaporated milk, and vanilla extract. Mix thoroughly until smooth and well combined.
Fill Pie Crust: Pour the filling into the prepared pie crust. Use an offset spatula or spoon to smooth the surface evenly.
Bake Pie: Bake the pie for 55 to 60 minutes. Check after 30 minutes to see if the crust is browning too quickly; if so, tent with foil or a pie crust shield to prevent burning. The pie is done when the center slightly jiggles but isn’t liquid.
Cool Pie: Remove the pie from the oven and place it on a wire rack to cool for 2 to 3 hours. Afterwards, cover the pie with foil and refrigerate to chill completely. The pie contains milk and eggs so it must be stored in the refrigerator.
Prepare 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 over the simmering water (double boiler), making sure the water doesn’t touch the bowl bottom.
Cook Meringue Mixture: Whisk continuously for about 5 to 6 minutes until the sugar dissolves and the mixture is warm, frothy, and thin. Test by feeling between your fingers to ensure no sugar granules remain.
Flavor and Whip Meringue: Remove the bowl from heat and stir in vanilla bean paste or vanilla extract. Transfer the mixture to a stand or hand mixer and beat on high speed for 5 to 7 minutes until fluffy and stiff peaks form without weeping.
Top Pie and Serve: Spread the meringue evenly over the cooled sweet potato pie. Serve as is or use a kitchen torch to lightly toast the meringue for extra flavor and texture. Slice and enjoy.

Notes

Use garnet yams for the best natural sweetness and vibrant color.
Bourbon is optional but adds a lovely depth to the filling.
Check the crust midway through baking to prevent burning; tent with foil if necessary.
Ensure the meringue is whipped to stiff peaks for a stable, fluffy topping.
Store the pie refrigerated at all times due to the eggs and dairy content.
For a shortcut, you may use a store-bought pie crust, but homemade will yield best texture.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Keywords: sweet potato pie, Southern dessert, Thanksgiving pie, meringue topping, holiday dessert, sweet potato recipe, classic pie, bourbon sweet potato pie