Ginger Sweet-Potato Pie with Cinnamon Meringue

Name: Ginger Sweet-Potato Pie with Cinnamon Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes (about 4 medium); 3/4 cup milk; 1/2 cup heavy cream; 1/3 cup sugar; 2 large eggs; 1/4 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; a pinch of ground cloves; 1/4 cup crystallized ginger* (about 2 ounces); pastry dough; pie weights or raw rice for weighting shell; 1 cup sugar; 2 teaspoons cinnamon; 5 large egg whites; *available at some supermarkets and specialty foods shops

Servings: persons

2 pounds sweet potatoes (about 4 medium)
3/4 cup milk
1/2 cup heavy cream
1/3 cup sugar
2 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
a pinch of ground cloves
1/4 cup crystallized ginger* (about 2 ounces)
pastry dough
pie weights or raw rice for weighting shell
1 cup sugar
2 teaspoons cinnamon
5 large egg whites
*available at some supermarkets and specialty foods shops

1
Preheat oven to 400F.
2
and line a baking sheet with foil.
3
Prick sweet potatoes in several places with a fork and on baking sheet bake in middle of oven until very soft, 1 to 1 1/4 hours.
4
When potatoes are cool enough to handle, halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use.
5
In a food processor puree flesh with all remaining filling ingredients except ginger until smooth.
6
Finely chop ginger and stir into filling.
7
Filling may be made 1 day ahead and chilled, covered.
8
Bring filling to room temperature before proceeding.
9
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate.
10
Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively.
11
With a fork prick bottom and side of shell all over.
12
Chill shell 30 minutes, or until firm.
13
Preheat oven to 375F.
14
Line shell with foil and fill with pie weights or raw rice.
15
Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice.
16
Bake shell until just pale golden, about 10 minutes more.
17
Pour filling into shell and bake pie in middle of oven 40 minutes.
18
In a large metal bowl stir together sugar and cinnamon until combined well.
19
Set bowl over a saucepan of simmering water and add whites, stirring until sugar is dissolved.
20
Remove bowl from heat and with an electric mixer beat whites until they hold stiff, glossy peaks.
21
Mound meringue in center of hot filling and spread almost to edge of pie.
22
Bake pie in middle of oven until meringue is golden brown, 12 to 15 minutes more.
23
Serve pie warm or at room temperature.

852

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds sweet potatoes (about 4 medium), 3/4 cup milk, 1/2 cup heavy cream, 1/3 cup sugar, and more.

Yes, Ginger Sweet-Potato Pie with Cinnamon Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!