Best Sweet Potato Meringue Bake Recipes

SWEET-POTATO MERINGUE PIE

Steps:

• Sweet-Potato Pie: Preheat oven to 425°F. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes.
• Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour.
• When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth.
• Reduce oven temperature to 375°F. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil.
• Meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds).

GRANDADDY'S SWEET POTATO MERINGUE PIE

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
• Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
• Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
• Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.

SWEET POTATO MERINGUE PIE

Steps:

• Make filling:
• Preheat oven to 400°F. and line a baking sheet with foil.
• Prick potatoes and bake on baking sheet in middle of oven 1 to 1 1/4 hours, or until very soft. Cool potatoes until they can be handled and scoop out enough flesh to measure 2 cups, reserving any remaining flesh for another use.
• In a blender or food processor purée potatoes with remaining filling ingredients until smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
• On a lightly floured surface roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9- to 10-inch (1-quart) glass pie plate, crimping edge decoratively. Chill shell 30 minutes
• Preheat oven to 375°F. with a baking sheet on middle rack.
• Pour filling into shell and bake on heated baking sheet in oven 1 hour, or until filling is set but center still shakes, slightly. (Filling will continue to set as pie cools.) Cool pie on a rack. Pie may be prepared up to this point 1 day ahead and chilled, covered loosely. Bring pie to room temperature before proceeding.
• Preheat oven to 450°F.
• Make meringue:
• In a metal bowl set over a saucepan of simmering water stir together whites and sugar until sugar is dissolved. Remove bowl from pan and with an electric mixer beat meringue on high speed until it holds stiff, glossy peaks.
• Transfer meringue to a pastry bag fitted with a large star tip and pipe tall pointed mounds close together, covering pie.
• Bake pie in middle of oven until meringue is golden brown, 4 to 5 minutes.
• Just before serving, dust pie lightly with confectioners' sugar. Serve warm or room temperature.

SPICED SWEET POTATO MERINGUE PIE IN A GINGERSNAP CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Place sweet potatoes on a foil-lined baking sheet and bake until very soft, about 1 hour. When potatoes are cool enough to handle halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use and discarding skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.
• Whisk together eggs, sugar, allspice, ginger, and salt. Stir in evaporated milk, lemon juice, and vanilla. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
• Pour the filling into the cooled piecrust. Bake for 20 minutes. Reduce the heat to 325 degrees F and bake until the filling is set around edges but still jiggles slightly when shaken, about 20 more minutes. Remove from the oven and let cool slightly, about 30 minutes.
• To make the meringue topping, in a large bowl, beat the egg whites until soft peaks start to form. Slowly add the sugar while beating constantly. Beat until glossy and stiff peaks form, being careful not to over beat the meringue.
• Preheat the broiler.
• While the pie is still warm spread the meringue evenly over the filling, smoothing out to the pastry edges to seal. Place under the broiler and cook until the meringue is golden brown, about 1 minute.
• Remove from the oven and let cool completely on a rack, about 1 hour. Serve.
• Gingersnap Crust:Preheat the oven to 375 degrees F.
• In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well.
• Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)Brush the crust with the egg white.
• Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.