From the Deen Bros: Sweet Potato Meringue Pie

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By Jamie and Bobby Deen

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!

Sweet Potato Meringue Pie

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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Reader Comments:

54321

We love your show and miss it very much, Just Got your Cook Ware and I Love it. Hope to see you soon, back on TV. Love Ya'll Mimi Varner

By Mimi Varner on November 26, 2013

54321

Making the sweet tater pie! Need a recipe for a pumpkin and pecan pie

By Carolene Archuleta on November 25, 2013

54321

I have all of Paula's cookbooks & at least 2 of sons books. Love them! The Deen family is tops.

By Linda Herrington on November 25, 2013

54321

I have been looking for a great sweet potato pie receipt this sounds great of course anything you make is great have a wonderfull Thanksgiving from a fan

By Kathleen waters on November 25, 2013

54321

I have been looking for a Sweet Potato Pie. I have watched your shows all the time. I will be making this pie for Thanksgiving and Christmas, because I know it will be wonderful. Thank you for all you have shown me how to make and different ways of cooking.

By Linda Moulder on November 25, 2013

54321

How much cream of tartar ? Please Thank You . Sweet potato pie meringue pie]

By DEBRA HALL on November 24, 2013

54321

I am going to make this for Thanksgiving. If i do a good job I will make it for Christmas

By Mary on November 24, 2013

54321

Awesome

By Charlet Koonce on November 24, 2013

54321

Have watched your cooking program over the years and your sons would come over to give you a hand...now, they are on their own, with you coming over to check on things!! Love it all your dishes...

By Linda M. Hernandez on November 24, 2013

54321

I wish you would include the nutritional information with the recipes.

By Anonymous on November 24, 2013

54321

Couldn't never make the merigue. Always fail now I know what to do thanks paula

By judy reynolds on November 24, 2013

54321

yes, it sounds delish....y'all

By Anonymous on November 24, 2013

54321

I just love Paula Dean recipes. I miss her show so much. I learned a lot from you.

By Mavis Ivey on November 08, 2013

54321

Love Ya'll

By Julie Boswell on July 13, 2012

54321

By janice dianne cook on April 26, 2011

54321

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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Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm