Mini Sweet Potato Meringue Pie

Have you ever craved something sweet yet wholesome? The Mini Sweet Potato Meringue Pie is my little secret for those moments. It all started one chilly autumn afternoon when I found myself with a basket full of sweet potatoes. As the leaves changed, so did my desire for comfort food. I decided to experiment, combining the earthy sweetness of sweet potatoes with the lightness of meringue. The result? A delightful pie that captures the essence of fall in every bite. This pie not only satisfies your sweet tooth but also brings a cozy warmth to any gathering.

What You Need for Mini Sweet Potato Meringue Pie

Creating the Mini Sweet Potato Meringue Pie is all about choosing the right ingredients. Each component plays a vital role in building flavor and texture. The star here is the sweet potato, which brings a natural sweetness and creamy consistency. Coupled with a flaky pie crust and a light meringue, this combination results in a delightful dessert that’s both comforting and delectable.

• 1 9-inch Pillsbury refrigerated pie crust: A convenient base that’s perfectly flaky, saving you time in the kitchen.
• 1 1/2 cups sweet potato puree: This can be homemade from about 4 sweet potatoes or you can use canned for easy prep.
• 1 medium banana, ripe, mashed: Adds natural sweetness and moisture to the filling.
• 1 large egg: Used to bind the filling and add richness.
• 1/2 cup 2% milk: Provides creaminess to the mixture.
• 2 tablespoons brown sugar: Enhances the natural flavors of the sweet potatoes and banana.
• 1/2 teaspoon cinnamon: A warm spice that complements the sweetness beautifully.
• 1/4 teaspoon nutmeg: Adds depth and warmth to the flavor profile.
• 1/2 teaspoon vanilla extract: A classic flavor enhancer that rounds out the taste.
• 2 egg whites: Essential for creating the fluffy meringue topping.
• 1/2 cup sugar: Needed for sweetening the meringue.
• 1/4 cup water: Used to make the sugar syrup for the meringue.
• Pinch of salt: Balances the sweetness and enhances flavors.

Directions for Mini Sweet Potato Meringue Pie

Embarking on the journey to create the Mini Sweet Potato Meringue Pie is as delightful as the final product. Each step is a chance to embrace the flavors and textures. Let’s dive into the process!

1. Begin by preparing the sweet potato puree. Pierce the sweet potatoes all over with a knife, and place them in the microwave. Bake until they are cooked through and soft, which takes about 8 to 10 minutes. This step ensures that the sweet potatoes are tender enough to create a smooth puree.
2. Once the sweet potatoes have cooled enough to handle, split them down the middle and scoop out the flesh into a food processor. Process until a smooth puree forms. This is where you transform the solid root into a velvety base for your pie.
3. Set aside 1 and 1/2 cups of the puree for the pie filling, and reserve any remaining puree for another use. This ensures you have the perfect amount for your delightful mini pies.
4. Preheat your oven to 350°F. While the oven heats up, roll out the pie crust on a lightly floured work surface until it forms a 12-inch circle. This is where the fun begins, as you create the base for your mini pies.
5. Using a 3 and 1/2-inch round cutter, cut out rounds of dough. It’s fine if you need to gather the scraps and re-roll the dough to achieve 12 circles. Each circle will be the perfect vessel for your sweet filling.
6. Gently place each circle into the wells of a lightly greased cupcake tin. Don’t worry if the dough overlaps a bit; it adds character to your mini pies.
7. In a bowl, combine the 1 and 1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Using a hand mixer, blend the ingredients together until smooth and well combined. This step is crucial for achieving that silky filling.
8. Divide the filling equally among the prepared mini pie shells, smoothing the tops with an offset spatula. Make sure each pie gets an even share of that luscious filling.
9. Bake the mini pies for about 32 minutes, until the pie crust is golden brown and the filling is set and slightly puffed. This is the moment when your kitchen will fill with the irresistible aroma of sweet potatoes and spices.
10. Allow the mini pies to cool to room temperature. This is important for the next step; you want them to be cool enough to handle.
11. Just before serving, prepare the meringue. In a saucepan, combine the sugar and water, heating them without stirring until it reaches 234° degrees on a candy thermometer. This precise temperature is crucial for achieving that perfect meringue consistency.
12. While the syrup is heating, whip the two egg whites until soft peaks form. This is where the magic begins; the transformation of simple ingredients into something extraordinary.
13. Once the syrup has reached the correct temperature, drizzle it into the whipped egg whites while mixing and gradually increasing the speed to medium-high. Beat until stiff peaks form, and then fold in a pinch of salt.
14. Transfer the meringue to a piping bag fitted with a decorative tip. Remove the mini pies from the cupcake tin and place them on a baking tray. This presentation is going to wow your guests!
15. Pipe a swirl of meringue onto each pie. You may not need to use all the meringue, but it’s hard to resist a generous topping!
16. Place the tray with the mini pies underneath the broiler set to high for a few minutes. Keep a close eye on them, as you don’t want them to burn! Remove them once the meringue is light golden brown.

Recipe Variations about Mini Sweet Potato Meringue Pie

Exploring variations of the Mini Sweet Potato Meringue Pie can be just as rewarding as making the classic version. Here are some ideas to spark your creativity:

• Flavor Infusions: Experiment with adding spices like ginger or cardamom for a unique twist.
• Nutty Crust: Try using a nut-based crust for a gluten-free option that adds a delightful crunch.
• Caramel Swirl: Add a swirl of caramel sauce into the filling for a decadent touch.
• Chocolate Drizzle: Drizzle melted chocolate over the meringue for added richness and visual appeal.
• Fruit Toppings: Top with fresh fruit like berries or sliced bananas for a burst of freshness.
• Different Meringue Styles: Try a Swiss meringue for a different texture, or fold in some crushed nuts or cocoa powder for added flavor.

Serving This Mini Sweet Potato Meringue Pie

When it comes to serving the Mini Sweet Potato Meringue Pie, the presentation can be just as delightful as the taste. Here are some ideas:

• Garnish with Nuts: Adding toasted nuts on top of the meringue can elevate the visual appeal and add a lovely crunch.
• Pair with Cream: Serve with a side of whipped cream for an extra layer of richness.
• Perfect for Celebrations: This pie is a fantastic choice for holiday gatherings, especially at Thanksgiving.
• Seasonal Sides: Pair with seasonal salads or roasted vegetables for a well-rounded meal.
• Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
• Freezing Options: Consider freezing the unbaked pie crust with filling for a quick dessert option later.

FAQ

Conclusion

The Mini Sweet Potato Meringue Pie is a charming dessert that brings warmth and sweetness to any table. Its unique blend of flavors and textures makes it a standout choice for celebrations or cozy nights in. I encourage you to try this recipe and embrace the joy it brings to your gatherings. Each slice is not just a treat; it’s an experience to be shared and savored!

Mini Sweet Potato Meringue Pie

Craving something sweet and wholesome? The Mini Sweet Potato Meringue Pie is your answer! This delightful dessert combines creamy sweet potato filling with a light, airy meringue, making it a perfect comfort food for any gathering. With nutritious ingredients and a fun baking process, it's no wonder this pie deserves a spot at your table tonight!

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Prep Time 1 hour hr

Cook Time 32 minutes mins

Total Time 1 hour hr 32 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 9-inch Pillsbury refrigerated pie crust
• 1.5 cups sweet potato puree from 4 sweet potatoes or canned
• 1 medium banana ripe, mashed
• 1 large egg
• 0.5 cup 2% milk
• 2 tablespoons brown sugar
• 0.5 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 0.5 teaspoon vanilla extract
• 2 egg whites egg whites
• 0.5 cup sugar
• 0.25 cup water
• 1 pinch salt

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Food Processor
• Frying Pan
• Wooden Spoon

Method

 

1. Begin by preparing the sweet potato puree. Pierce the sweet potatoes all over with a knife, and place in the microwave. Bake the sweet potatoes until they are cooked through and soft, about 8 to 10 minutes. Once the sweet potatoes are cool enough to handle, split them down the middle and scoop out the flesh, and add it to a food processor. Process until a smooth puree forms.
2. Set aside 1 and 1/2 cups of the puree for the pie filling, and reserve any remaining puree for another use. Preheat the oven to 350°F. On a lightly floured work surface, roll out the pie crust into a 12-inch circle. Using a 3 and 1/2-inch round cutter, cut out rounds of dough (you will need to gather the scraps and re-roll the dough to the same thickness to get all 12 circles).
3. Gently place each circle into the well of a lightly greased cupcake tin. In a bowl, combine the 1 and 1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Use a hand mixer to mix the ingredients together until they are smooth and well combined.
4. Divide the pie filling equally among the prepared mini pie shells, and smooth the tops with an offset spatula. Bake the mini pies for about 32 minutes, until the pie crust is a light golden brown and the filling is set and puffed slightly. Allow the pies to cool to room temperature.
5. Just before serving, prepare the meringue. In a saucepan, combine the sugar and water, and heat, without stirring, until it becomes syrupy and reaches 234° degrees on a candy thermometer. While the syrup is heating, whip the two egg whites until soft peaks form.
6. Once the sugar has reached the correct temperature, drizzle the syrup into the egg whites, all while mixing and turning the speed up to medium high. Beat until stiff peaks form. Beat in the salt.
7. Transfer the meringue to a piping bag fitted with a decorative tip. Remove the mini pies from the cupcake tin, and place on a baking tray. Pipe a swirl of meringue onto each cupcake (you may not use all of the meringue). Place the tray with the mini pies underneath the broiler set to high for a few minutes. Keep an eye on them as you don't want them to burn!

Notes

To store leftovers, keep them in an airtight container in the refrigerator for up to three days.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.