Sweet Potato Meringue Pie Filling (Gf, Veg)

Updated: Nov 14, 2019

As my love for cooking and baking has grown, my mom has taken full advantage of me during Thanksgiving. This means that if Thanksgiving dinner is at our house, she asks me what's on the menu. When I decided to do some traveling with friends last Thanksgiving instead of spending time at home, we joked that there would be nothing on the table. I finally got around to writing down some of my famous Thanksgiving recipes for her, so thank you mom! Sometimes I find myself throwing ingredients together without second thought and I need someone to remind me that they want measurements!


One of my favorite things about this recipe is that nobody ever really knows if it's a meal or a dessert. And in my opinion, if your meal MIGHT be a dessert, then everyone is always happy.


Really though, this recipe is super flexible. You can increase or decrease the amount of sweetener to fit your dietary needs, taste preference, and whether or not this will be part of the meal or part of dessert.


Happy Thanksgiving! (Or any other day you have extra sweet potatoes lying around.)


Sweet Potato Meringue Pie


Filling:

  • 4 large sweet potatoes

  • 2 Tbsp coconut oil, melted

  • 2 eggs and 1 egg yolk

  • 1 Tbsp orange zest, optional

  • Juice of half an orange, optional

  • 1/4-1/2 cup pure maple syrup

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp vanilla extract

Meringue Topping:

  • 3 egg whites, room temp

  • 3-4 Tbsp sweetener of choice (raw honey, maple syrup, coconut sugar)


Directions:

  • Preheat oven to 350 degrees F.

  • Start by having your favorite pie crust recipe ready and formed in a pan.

  • Peel and cut sweet potatoes into cubes. Steam or boil until they are fully cooked.

  • Allow sweet potatoes to cool slightly, then toss sweet potatoes in a large bowl. Using a hand mixer, blender, or food processor, puree sweet potatoes with coconut oil and eggs until smooth. Once combined, add zest, orange juice, maple syrup, cinnamon, nutmeg, and vanilla. I recommend tasting the filling to decide if you would like to make it sweeter or spicier!

  • Using a fork, poke holes on the bottom and sides of the crust, then place in oven for about 10 minutes.

  • Remove crust from oven, then fill with pumpkin filling. Place in the oven for about 50-60 minutes, or until a skewer comes out clean.

  • Make meringue topping by beating egg whites with a hand mixer until glossy peaks form.

  • Add sweetener of choice and continue to beat until well incorporated.

  • Once meringue is ready you can spread it evenly over the pie, dallop into peaks, or make any nice design you want!

  • Place pie back in the oven and turn on your broiler. Broil for about 1-2 minutes, or until meringue is golden.

  • This pie can be served warm or cold. Enjoy!

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