Thanksgiving desserts always get our mouths waterin’, because of the two main ingredients you traditionally find: ginger and nutmeg. No matter where we are in the world, these two spices immediately take us back home and remind us of sittin’ around Mama’s table, laughing and sharing memories around the holidays. This Sweet Potato Meringue Pie is so downright delicious; we never go a year without making it. It’s the perfect Turkey Day treat, that is if you can manage resist waiting to eat it until after dinner!
Ingredients:
2 large sweet potatoes, baked and cooled
1 cup sour cream
1 cup granulated sugar
3 large eggs, separated
2 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
All-purpose flour for dusting
1 Basic Flaky Single Piecrust, chilled, or
1/2 of a 15-ounce package rolled refrigerated unbaked piecrusts (1 crust)
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
Instructions:
Preheat oven to 350°F. Peel the potatoes and place in a large mixing bowl. Add the sour cream. Beat on medium speed with an electric mixer until smooth. Beat in the granulated sugar, egg yolks, butter, bourbon, vanilla, ginger, nutmeg, and salt.
On a lightly floured surface, roll dough into an 11-inch circle. Line a 9-inch pie plate with the piecrust and crimp the edges decoratively. Pour the sweet potato mixture into the piecrust. Bake for 45 to 55 minutes or until almost set in the center. Let pie cool to room temperature.
Place the egg whites and cream of tartar in a second large mixing bowl. Beat on medium-high speed with an electric mixer until soft peaks form (tips curl). Add the superfine sugar, 1 tablespoon at a time, beating until the egg whites are stiff and glossy but not dry. Spoon the meringue over the pie filling; make sure to spread the meringue to the edges and use a spatula to form the customary meringue peaks. Bake at 350°F about 10 minutes or until the meringue is golden. Let pie cool before cutting and serving.
Servings: 8 to 10
Prep Time:
Cook Time:
Difficulty: Easy
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By janice dianne cook on April 26, 2011
By Anonymous on December 15, 2010
Why can’t I print these recipes?
By Bea Connor on November 05, 2010
I absolutely love this sight for the recipes and also just to get a glance at the Paula’s boys!!!! Thanks so much Paula for sharing your holiday recipes with all of us here in Kansas!!!!!
By Kathy Kesler on November 02, 2010
HI Love your show and now your site please answer how much sweet potatoes is 2 large???? I really want to try this pie and not sure how much is this in cups. Thanks Charlotte
By Charlotte Stewart on November 02, 2010
Oh this sounds sooooooooooo YUMMY!!!
By Linda on November 02, 2010
how much is 2 large s potoes? 2 cups? 1 cup? 4 cups? How large is “large”? Approximately?
Thanks
Cindy
By Cindy Grice on November 01, 2010
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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