Sweet Potato Pie with Maple Meringue


Sweet Potato Pie with Maple Meringue

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    Take a lesson from Southern hospitality by serving this warmly spiced Sweet Potato Pie at your next gathering. Pile it with glossy meringue for dramatic height.

    Recipe Tags

    Servings and Ingredients

    Serves 8
    1 Single-Crust Pie Pastry
    ¼ c. Hy-Vee unsalted butter
    2 Hy-Vee large eggs
    1 (15-oz.) can organic sweet potato purée
    ½ c. Hy-Vee whole milk
    ½ c. Hy-Vee Select 100% pure maple syrup
    ½ tsp. Hy-Vee ground cinnamon
    ½ tsp. Hy-Vee ground nutmeg
    ¼ tsp. Hy-Vee ground ginger
    ¼ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee vanilla extract
    ⅛ tsp. ground allspice
    ½ c. cold water
    ¾ c. ultrafine pure cane granulated sugar, divided
    2 tbsp. meringue powder
    ¼ tsp. cream of tartar
    ⅛ tsp. maple extract

    Things To Grab

    • Rolling pin
    • 9-inch pie plate
    • Small saucepan
    • 2 Large bowl
    • Whisk
    • Large rimmed baking pan
    • Electric mixer
    • Off-set spatula or spoon
    • Kitchen torch


    1. Preheat oven to 350 degrees. For pie, roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry 1/2-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge by pinching edge of dough at an angle between your thumb and index finger to create a rope-like edge. Lightly cover with plastic wrap; freeze for 15 minutes. 

    2. For filling, heat butter in a small saucepan over medium heat for 6 to 8 minutes or until butter is light amber-brown in color, stirring occasionally. Remove from heat; cool slightly.

    3. Whisk eggs in large bowl. Add sweet potato purée, milk, maple syrup, cinnamon, nutmeg, ginger, salt, vanilla, allspice and browned butter; gently whisk just until combined.

    4. Place pastry-lined pie plate in a large rimmed baking pan; pour in filling. Bake for 70 to 80 minutes or until a knife inserted into center comes out clean. Cool completely on a wire rack. Refrigerate until ready to serve.

    5. To serve, let pie stand at room temperature for 15 minutes. Meanwhile, for meringue, combine water, 1/4 cup ultrafine sugar, meringue powder, cream of tartar and maple extract in a large mixing bowl. Beat with an electric mixer on medium for 5 minutes or until soft peaks form (tips curl). Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).

    6. Spread meringue on top of pie; use the back of a spoon to smooth and form peaks. Using a kitchen torch, toast meringue until golden.

    Nutrition facts


    426 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 63mg
    • Sodium: 351mg
    • Total Carbohydrates: 57g
    • Protein: 5g

    Daily Values

    Iron 9%
    Calcium 4%
    Vitamin D 3%
    Potassium 5%