Give Thanks for Sweet Potato Pie with Marshmallow Meringue - Sinfully, Southern, and So Good!

Marshmallow Meringue Sweet Potato Pie

Thanksgiving wouldn't be complete or nearly as delicious if you didn't serve sweet potatoes! My mama's sweet potato praline casserole is my all-time favorite and this pie just says Southern goodness, sinful yet simple! Of course I put this meringue on a chocolate fudge pie with graham cracker crust and voila - S'mores Pie.  . . oh my goodness.

2 to 3 sweet potatoes

1 stick butter

1/2 cup sugar

1/2 cup brown sugar

3 eggs

1 tsp cream of tartar

1 cup cream

1 tsp vanilla

Nutmeg

Cinnamon

Allspice

Pie crust

Meringue

4 egg whites

1 tsp cream of tartar

1 tsp vanilla extract

4 tbsp white sugar

1 7oz jar marshmallow fluff

Bake sweet potatoes so that they’re tender. Peel, place in a large mixing bowl. Use a masher or fork to mash them completely, leaving no chunks. Cut the butter into pieces and stir it into the hot potatoes. Separate the eggs and add the yolks to the potatoes. Set aside the whites. Add the vanilla, spices (not cream of tartar), and brown sugar. Stir in cream. Use a mixer and whip the egg whites and cream of tartar until frothy. Add white sugar, a tablespoon at a time, and whip until stiff. Fold into potato mixture.

Spread pie crust into a dish and pour filling in. Bake at 475 for 15 minutes and 350 for 1 hour. Allow to cool.

When the pie is cool, start your meringue by whipping egg whites, cream of tartar, and vanilla. When it’s frothy, add in sugar one tbsp at a time, until it is stiff. Fold in the fluff. Spread over pie.

Bake at 375 for 6 minutes, or until the peaks have browned and the meringue is firm.