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


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


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:


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


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

By Carolene Archuleta on November 26, 2013


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


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


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


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

By DEBRA HALL on November 24, 2013


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



By Charlet Koonce on November 24, 2013


Have watched your cooking program over the years and your sons would come over to give you a, 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


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

By Anonymous on November 24, 2013


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

By judy reynolds on November 24, 2013


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

By Anonymous on November 24, 2013


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


Love Ya'll

By Julie Boswell on July 13, 2012


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?

By Cindy Grice on November 01, 2010

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm