Preheat oven to 350 degrees. For pie, roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry 1/2-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge by pinching edge of dough at an angle between your thumb and index finger to create a rope-like edge. Lightly cover with plastic wrap; freeze for 15 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Take a lesson from Southern hospitality by serving this warmly spiced Sweet Potato Pie at your next gathering. Pile it with glossy meringue for dramatic height.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Pie | ||
| 1 Single-Crust Pie Pastry | ||
| ¼ c. Hy-Vee unsalted butter | ||
| 2 Hy-Vee large eggs | ||
| 1 (15-oz.) can organic sweet potato purée | ||
| ½ c. Hy-Vee whole milk | ||
| ½ c. Hy-Vee Select 100% pure maple syrup | ||
| ½ tsp. Hy-Vee ground cinnamon | ||
| ½ tsp. Hy-Vee ground nutmeg | ||
| ¼ tsp. Hy-Vee ground ginger | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee vanilla extract | ||
| ⅛ tsp. ground allspice | ||
| Meringue | ||
| ½ c. cold water | ||
| ¾ c. ultrafine pure cane granulated sugar, divided | ||
| 2 tbsp. meringue powder | ||
| ¼ tsp. cream of tartar | ||
| ⅛ tsp. maple extract | ||
Things To Grab
- Rolling pin
- 9-inch pie plate
- Small saucepan
- 2 Large bowl
- Whisk
- Large rimmed baking pan
- Electric mixer
- Off-set spatula or spoon
- Kitchen torch
Directions
For filling, heat butter in a small saucepan over medium heat for 6 to 8 minutes or until butter is light amber-brown in color, stirring occasionally. Remove from heat; cool slightly.
Whisk eggs in large bowl. Add sweet potato purée, milk, maple syrup, cinnamon, nutmeg, ginger, salt, vanilla, allspice and browned butter; gently whisk just until combined.
Place pastry-lined pie plate in a large rimmed baking pan; pour in filling. Bake for 70 to 80 minutes or until a knife inserted into center comes out clean. Cool completely on a wire rack. Refrigerate until ready to serve.
To serve, let pie stand at room temperature for 15 minutes. Meanwhile, for meringue, combine water, 1/4 cup ultrafine sugar, meringue powder, cream of tartar and maple extract in a large mixing bowl. Beat with an electric mixer on medium for 5 minutes or until soft peaks form (tips curl). Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).
Spread meringue on top of pie; use the back of a spoon to smooth and form peaks. Using a kitchen torch, toast meringue until golden.
Nutrition facts
Servings
426 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 63mg
- Sodium: 351mg
- Total Carbohydrates: 57g
- Protein: 5g
Daily Values
0%
Iron 9%
0%
Calcium 4%
0%
Vitamin D 3%
0%
Potassium 5%