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Bourbon Sweet Potato Pie with Meringue

A silky, spiced sweet potato pie spiked with bourbon and topped with a billowy, toasted marshmallow meringue.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

The Filling
  • 2 cups mashed sweet potato roasted and peeled
  • 0.5 cup butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 large eggs
  • 0.5 cup evaporated milk
  • 2 tbsp bourbon
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 9-inch pie crust unbaked
The Meringue
  • 4 large egg whites
  • 0.75 cup sugar
  • 0.25 tsp cream of tartar

Equipment

  • 9-inch pie dish
  • Electric mixer
  • Fine-mesh sieve
  • Kitchen Torch (Optional)

Method
 

  1. Roast sweet potatoes at 400°F until soft. Peel and mash (pass through sieve for smoothness).
  2. Reduce oven to 350°F (175°C).
  3. Beat mashed potatoes with butter, sugars, eggs, milk, bourbon, and spices until smooth.
  4. Pour into unbaked pie crust. Bake for 55-60 minutes until set. Cool completely.
  5. Beat egg whites and cream of tartar to soft peaks. Gradually add sugar until stiff glossy peaks form.
  6. Spread meringue over cooled pie. Toast with a torch or broil briefly until golden.

Notes

Make sure the pie is completely cool before adding the meringue, or it will slide off.