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Salted Caramel Sweet Potato Meringue Pie

A luxurious twist on the classic sweet potato pie featuring a roasted potato custard, a mile-high toasted marshmallow meringue, and a generous drizzle of homemade salted caramel.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust homemade or store-bought, unbaked
Filling
  • 2 cups sweet potato roasted and mashed
  • 0.5 cup unsalted butter melted
  • 0.5 cup heavy cream
  • 2 eggs large
  • 1 cup brown sugar packed
  • 1 tsp cinnamon ground
  • 0.5 tsp nutmeg freshly grated
  • 1 tsp vanilla extract
Meringue
  • 4 egg whites room temperature
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
Salted Caramel
  • 1 cup sugar
  • 6 tbsp butter cubed
  • 0.5 cup heavy cream warm
  • 1 tsp sea salt

Equipment

  • 9-inch Pie Dish
  • Kitchen torch
  • Stand Mixer or Hand Mixer
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes and roast for 45-60 mins until tender. Cool, peel, and mash until smooth.
  2. Roll out pie crust and place in dish. Blind bake at 375°F (190°C) for 15 minutes with weights. Remove weights and bake 5 mins more.
  3. Reduce oven to 350°F (175°C). In a bowl, whisk mashed sweet potato, melted butter, cream, eggs, brown sugar, vanilla, and spices until smooth.
  4. Pour filling into crust. Bake 45-55 mins until set but slightly jiggly in center. Cool completely.
  5. For caramel: Melt sugar in a saucepan until amber. Stir in butter, then slowly whisk in cream. Simmer 1 min, remove from heat, stir in salt.
  6. For meringue: Whisk egg whites and sugar over simmering water until 160°F. Remove from heat, add cream of tartar, whip to stiff peaks.
  7. Top cooled pie with meringue. Torch with kitchen torch until golden brown.
  8. Drizzle generously with salted caramel sauce before serving.

Notes

Ensure the pie is completely cool before adding the meringue, otherwise, the meringue may slide off. Store leftovers in the refrigerator.