Paula Deen Sweet Potato Meringue Pie

Paula Deen Sweet Potato Meringue Pie is a Southern classic made with sweet potatoes, sour cream, bourbon, and a golden toasted meringue on top. It feeds 8 to 10, takes about 95 minutes, and belongs on every holiday table from Thanksgiving through Christmas.

The meringue decides whether this pie looks like it came from a Southern bakery or a sad science experiment. Add the superfine sugar one tablespoon at a time and keep beating until the whites stand straight up. Rush that step and the meringue will weep, slide off the filling, and pool at the bottom of the plate.

Cook and cool the sweet potatoes the night before so the filling comes together in minutes. The pie itself needs to cool completely before you slice, or the meringue tears. Make it the morning of and let it sit at room temperature until dinner.

Paula Deen Sweet Potato Meringue Pie

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

5

minutes

Calories

420

kcal

A rich, creamy sweet potato filling baked in a flaky piecrust and topped with a tall, golden meringue. The filling gets its depth from bourbon and sour cream, beaten smooth with egg yolks before baking.

Ingredients

• 2 large sweet potatoes
  

• 1 cup Sour cream
  

• 1 cup granulated sugar
  

• 3 large eggs
  

• 2 tablespoons unsalted butter
  

• 2 tablespoons bourbon
  

• 1 teaspoon vanilla
  

• 1/2 teaspoon ground ginger
  

• 1/4 teaspoon Ground nutmeg
  

• 1/4 teaspoon salt
  

• All-purpose flour for dusting
  

• 1 Basic Flaky Single Piecrust
  

• 1/2 of a 15-ounce package rolled refrigerated unbaked piecrusts 1 crust
  

• 1/4 teaspoon cream of tartar
  

• 1/2 cup superfine sugar

Directions

• Make the filling: Preheat oven to 350°F. Peel the potatoes and place in a large mixing bowl. Add the sour cream. Beat on medium speed with an electric mixer until smooth. Beat in the granulated sugar, egg yolks, butter, bourbon, vanilla, ginger, nutmeg, and salt.
• Assemble and bake: On a lightly floured surface, roll dough into an 11-inch circle. Line a 9-inch pie plate with the piecrust and crimp the edges decoratively. Pour the sweet potato mixture into the piecrust. Bake for 45 to 55 minutes or until almost set in the center. Let pie cool to room temperature.
• Make the meringue and finish: Place the egg whites and cream of tartar in a second large mixing bowl. Beat on medium-high speed with an electric mixer until soft peaks form (tips curl). Add the superfine sugar, 1 tablespoon at a time, beating until the egg whites are stiff and glossy but not dry. Spoon the meringue over the pie filling; make sure to spread the meringue to the edges and use a spatula to form the customary meringue peaks. Bake at 350°F about 10 minutes or until the meringue is golden. Let pie cool before cutting and serving.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to cook the sweet potatoes before making the filling?

The recipe starts with peeled sweet potatoes in a mixing bowl, so they need to be cooked first. Boil or bake them until fork-tender, then peel and let them cool enough to handle. Baking at 400°F for about 45 minutes gives you a deeper, more concentrated sweet potato flavor than boiling.

Can I skip the bourbon?

You can leave it out, but the bourbon cuts through the sweetness and adds warmth that makes the filling taste more complex. A teaspoon of extra vanilla works as a substitute, though the flavor profile will be simpler and sweeter.

Why does my meringue weep or get watery?

The most common reason is adding the sugar too fast or not beating the whites long enough. Beat until they hold stiff, glossy peaks and add the superfine sugar one tablespoon at a time. Spread the meringue all the way to the crust edge to seal it so steam does not escape underneath.

How far ahead can I make this pie?

Make it the morning of serving and keep it at room temperature. Meringue does not refrigerate well because it sweats and gets sticky. If you have leftovers, cover loosely with foil and eat within two days.

Can I use a store-bought piecrust instead of homemade?

The recipe gives you both options: a Basic Flaky Single Piecrust or half a package of refrigerated unbaked piecrusts. The store-bought version works fine and saves about 20 minutes of prep.