Sweet Potato Pie with Marshmallow Meringue

Sweet Potato Pie with Marshmallow Meringue is a delicious twist on a classic dessert, combining creamy sweet potato filling with a fluffy, toasted marshmallow topping.

This recipe offers the perfect balance of sweet and savory flavors, making it a delightful treat for holidays or any occasion.

Follow these steps to create a memorable Sweet Potato Pie with Marshmallow Meringue that will impress your guests!


For the Sweet Potato Pie Filling:

  • 2 cups mashed sweet potatoes (from about 2 large sweet potatoes)
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 2 large eggs, beaten
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Marshmallow Meringue Topping:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup mini marshmallows, for garnish (optional)

For the Pie Crust:

  • 1 pre-made or homemade pie crust (9-inch), unbaked


  • 9-inch pie dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Whisk
  • Kitchen torch (optional, for toasting the meringue)


Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Pie Crust:

Place the pie crust in a 9-inch pie dish, crimping the edges as desired. Set aside.

Make the Sweet Potato Pie Filling:

In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, beaten eggs, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until smooth and well combined.

Fill the Pie Crust:

Pour the sweet potato pie filling into the prepared pie crust, spreading it out evenly.

Bake the Pie:

Place the pie on a baking sheet (to catch any spills) and transfer it to the preheated oven.

Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, cover them with aluminum foil halfway through baking.

Make the Marshmallow Meringue Topping:

In a heatproof mixing bowl, combine the egg whites and cream of tartar.

Place the bowl over a saucepan of simmering water (double boiler method) and whisk constantly until the mixture reaches 160°F (71°C) on a candy thermometer, or until the egg whites are hot and the sugar is dissolved.

Remove the bowl from heat and transfer to a stand mixer or use a hand mixer. Add the granulated sugar and vanilla extract. Beat on high speed until stiff peaks form and the meringue is glossy.

Top the Pie with Marshmallow Meringue:

Spoon the marshmallow meringue over the baked sweet potato pie, spreading it to cover the entire surface.

If desired, arrange mini marshmallows on top of the meringue for extra garnish.

Toast the Meringue (Optional):

Use a kitchen torch to lightly toast the marshmallow meringue until golden brown and fluffy. Alternatively, place the pie under the broiler for a few seconds, watching carefully to avoid burning.

Cool and Serve:

Allow the Sweet Potato Pie with Marshmallow Meringue to cool completely before slicing and serving.

Tips and Variations:

For a shortcut, you can use canned sweet potato puree instead of fresh mashed sweet potatoes.

Adjust the sweetness of the filling and meringue to your taste by adding more or less sugar.

Decorate the pie with additional toasted pecans or cinnamon for extra flavor and texture.

Nutritional Information (per serving):

  • Note: Nutritional values may vary depending on portion size and specific ingredients used.

Enjoy Your Sweet Potato Pie with Marshmallow Meringue!

Celebrate the flavors of fall with this irresistible Sweet Potato Pie topped with fluffy marshmallow meringue. Whether served for Thanksgiving or a cozy family gathering, this dessert is sure to be a hit.

Enjoy the creamy sweet potato filling, complemented by the light and airy marshmallow topping, in every delightful bite!

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