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Best of Makers

How to Make Sweet Potato Pie

Blogger Jocelyn Delk Adams makes a knockout maple meringue and simplifies one of her favorite holiday pies while she’s at it.

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I love homemade sweet potato pies. I love looking at them set out on holiday tables – it’s one of my favorite traditions. Unfortunately, most sweet potato pies are either difficult to master or they involve a laundry list of ingredients. I knew there had to be a better way. That’s where this recipe comes in. 

Most of us are too busy to shop for tons of ingredients we wouldn’t normally use, so I wanted a filling with only five ingredients. I also removed the time-consuming task of baking sweet potatoes and creating homemade puree. You can literally whip up this batter in less than 10 minutes. How cool is that? 

You will still get the great sweet potato taste, just without the hard work. This recipe will seem like a lot of effort to your guests, but it’s a true breeze. It lets you spend time with the people that matter the most, without slaving in the kitchen. 

Preheat your oven to 375°F. Roll out pie crust and place it in a nine-inch pie plate. Add a can of drained sweet potatoes to an electric mixer and mix on high until smooth. 

Next, add sweetened condensed milk, vanilla extract, eggs, and ground cinnamon to the sweet potatoes. 

Mix the ingredients together on medium to high speed until everything is well combined and completely smooth.

Pour sweet potato pie mixture into the prepared pie crust.

Bake the pie for 35-45 minutes, or until a toothpick inserted in the center of the pie comes out clean. Remove pie from your oven and move it to a cooling rack while you prepare the meringue.
For the meringue, increase oven temperature to 400 degrees.  Add the egg whites to the bowl of an electric mixer. Begin mixing whites on high speed until foamy. Gradually begin adding maple syrup to foamy whites and continue whipping until stiff peaks form.
Spread meringue over the entire pie to the edges of the crust, sealing in the filling.
Using a spoon or spatula, curl the ends of the meringue. Put your pie back in the oven to brown the meringue, which takes about 5-10 minutes. Watch the pie carefully to ensure the meringue does not burn. 

Remove pie from oven and cool, store in refrigerator until you’re ready to serve.

Jocelyn Delk Adams

About Jocelyn Delk Adams of Grandbaby Cakes

Jocelyn wants to help a new generation of bakers to "not feel guilty about enjoying dessert," and spends her time whipping up old classics, new favorites and must-try trend desserts in an easy, accessible way.

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