Homemade Sweet Potato Pie with Canned Yams
Sweet Potato Pie is an easy to make sweet treat for the holidays with a few shortcut steps. With a twist on a traditional Southern dessert, this pie is topped with a toasted marshmallow meringue that takes it over the top!
Servings: 8
Calories: 463kcal
Ingredients
- 1 Refrigerated Pie Crust
- 1½ cups Canned Sweet Potatoes Yams
- ⅔ cup Light Brown Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon All Spice
- 1 cup Heavy Cream
- 1 tablespoon Lemon Juice
- 2 Large Eggs
- ¾ cup Granulated Sugar
- ⅓ cup Water
- 4 Large Egg Whites
- ½ teaspoon Cream of Tartar
- 7 oz jar Marshmallow Cream
Instructions
- Cook refrigerated pie crust per package instructions.
- Turn oven to 425°F.
- Add the sweet potatoes, brown sugar, cinnamon, all spice, cream, lemon juice and 2 large eggs to a blender and blend until completely combined.
- Pour into the cooked pie crust then use a pie crust shield (or make one from foil) to protect the crust from cooking any more.
- Place in the oven for 15 minutes. After this turn the oven down to 350°F and cook a further 30-35 minutes.
- Remove from the oven and allow to cool completely before making the marshmallow meringue.
- Once the pie has cooled completely add the granulated sugar and water to a small pot and heat to 240°F (checking with a candy thermometer) - you want to get to soft ball stage. Use a wet pastry brush to brush away any crystals that form during heating. Once the mixture starts to boil do not stir again.
- In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks have formed.
- Slowly pour the sugar water into the egg whites (while still mixing).
- Mix until stiff peaks have formed.
- Slowly fold the marshmallow cream into the egg white mixture.
- Add to a piping bag and decorate the top of the sweet potato pie with the marshmallow cream.
- Toast (slightly) under a preheated broiler. Be careful not to burn it, keep a watchful eye and remove as soon as it starts to brown. This can happen in a matter of seconds to be ready.
- Serve immediately.
Notes
Storage:
- To Store: Store your pie in an airtight container at room temperature for up to 3 days.
- To Freeze: You can freeze your sweet potato pie in a freezer safe container for up to 3 months.
- Don’t use the sweet potatoes that are canned in sugar syrup.
- Make sure to drain ALL the liquid from the can.
- Allow the pie to cool completely before making the marshmallow meringue.
- Use a wet pastry brush to brush away any crystals that form during heating.
- You can brown the topping briefly with a kitchen torch instead of using the broiler.
- If you prefer, you can boil, bake, or microwave fresh sweet potatoes instead of using the canned variety for this recipe.
Nutrition
Calories: 463kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 75mg | Sodium: 155mg | Potassium: 233mg | Fiber: 1g | Sugar: 54g | Vitamin A: 4036IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg