An easy sweet potato pie recipe with fresh sweet potato, a flaky pie crust, and optional marshmallow meringue topping. Light, creamy, and absolutely delicious!
Preheat temperature to 400 F degrees. Arrange sweet potatoes on a baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool on a baking rack.
While the potatoes are baking, lightly flour a piece of parchment paper, roll out the dough into a 13-inch round, about ⅛-1/4 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Lightly prick the bottom of the dough with a fork. Refrigerate for 30 minutes.
Increase oven temperature to 425 F degrees. Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 12-15 minutes, until the edge of the crust just begins to turn golden brown. Remove from the oven and set aside to cool while you make the filling. Turn oven down to 350°F.
When cool enough to handle, peel sweet potatoes, discarding the skins. Place flesh in a large bowl and beat until smooth with a hand mixer. You need 2 cups of potato puree, if you have more you can reserve it for another use. Add remaining ingredients and mix well.
Remove the weights and paper from the pie shell. Pour the filling into a pie shell and bake for 40-50 minutes. The pie is ready when the center is just barely jiggly. If the crust starts to darken too much, place a pie shield or foil over the edges.
Cool the pie for 2 hours at room temperature and then place it in the refrigerator to chill for at least 4 hours. Serve with whipped cream or top with marshmallow meringue.
Marshmallow Meringue (optional)
Preheat the oven to 400°F. Add the egg whites, cream of tartar, and a pinch of salt to a large glass bowl. Using a hand mixer, beat the egg whites, until foamy. Add the sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form.
Scoop the marshmallow creme into a large bowl. Add ½ the beaten egg whites to the marshmallow creme and stir with a rubber spatula to lighten the marshmallow creme. It will be extremely sticky. Gently fold in the remaining egg whites.
Spread the meringue over top of the chilled pie, swirling with the meringue to create peaks. Bake the pie for 5-7 minutes until the meringue is set and starts to turn golden brown. Place on cooling rack and let meringue cool before serving.