Makes one 9-inch pie
The Southern counterpart to pumpkin pie comes topped with a sugary cloud of meringue for extra appeal. Source: Martha Stewart Living, November 2012
For the Sweet-Potato Pie
2 pounds sweet potatoes
1 disk Test-Kitchen Piecrust
All-purpose flour, for surface
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/4 cup light-brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
For the Meringue
3 large egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1. Make the sweet-potato pie: Preheat oven to 425 degrees. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes.
2. Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour.
3. When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth.
4. Reduce oven temperature to 375 degrees. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil.
5. Make the meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds).
Cook’s Notes: The egg whites in the meringue are not cooked.