Sweet Potato Pie with Maple Meringue

Move over pumpkin! A fluffy, 2-ingredient meringue tops off an easy-to-make sweet potato pie.

  • prep time 15 min
  • total time 3 hr 10 min
  • ingredients 8
  • servings 8



Pillsbury™ refrigerated pie crust, softened as directed on box


can (29 oz) sweet potatoes in syrup, drained
1 2/3
cups sweetened condensed milk (from two 14-oz cans; not evaporated)
teaspoon ground cinnamon
tablespoon vanilla


egg whites, room temperature
cup real maple syrup
  • 1 Heat oven to 375°F. Unroll pie crust into 9-inch pie plate.
  • 2 In large bowl, beat drained sweet potatoes with electric mixer on high speed until smooth. Add condensed milk, cinnamon, vanilla and eggs; beat on medium to high speed until well combined and completely smooth. Pour Filling into Crust.
  • 3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
  • 4 Increase oven temperature to 400°F. In large bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add maple syrup, beating until stiff peaks form.
  • 5 Spoon meringue onto hot filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Using spoon or spatula, curl ends of meringue.
  • 6 Bake 5 to 10 minutes or until meringue is light brown. Watch pie carefully to ensure meringue does not burn. Cool completely, about 2 hours, before serving. Store in refrigerator.
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