Grandaddy’s Sweet Potato Meringue Pie: A Timeless Family Recipe

There are some recipes that are more than just a list of ingredients and instructions; they’re a vessel for memories, a taste of home, and a connection to generations past. My Grandaddy’s Sweet Potato Meringue Pie is one of those recipes. It’s a pie that evokes the warmth of his kitchen, the sound of his laughter, and the feeling of being unconditionally loved. This isn’t just a dessert; it’s a legacy. This recipe has been passed down through our family, each generation adding their own little touch while staying true to the heart of Grandaddy’s original. And now, I’m sharing it with you.

Sweet potato pie is a classic Southern dessert, but the addition of a fluffy, billowy meringue takes it to a whole new level. The creamy, spiced sweet potato filling, paired with the light and airy meringue, creates a symphony of textures and flavors that is simply irresistible. This recipe is a labor of love, but trust me, the end result is worth every minute of effort. So, gather your ingredients, put on some good music, and let’s bake a pie that will transport you back to simpler times.

**Why This Recipe is Special**

* **Family Heirloom:** This recipe is a direct descendant of my grandfather’s cherished creation. Every step holds a piece of our family history.
* **Perfect Balance of Flavors:** The sweet potato filling is perfectly balanced with warm spices, creating a comforting and satisfying taste.
* **Light and Airy Meringue:** The meringue topping is light, fluffy, and adds a touch of elegance to the pie.
* **Crowd-Pleasing Dessert:** This pie is always a hit at gatherings and holidays. It’s a guaranteed crowd-pleaser.
* **Make-Ahead Friendly:** The filling can be made ahead of time, making it perfect for busy schedules.

**Ingredients You’ll Need**

Before we dive into the instructions, let’s gather our ingredients. Here’s what you’ll need for the crust, filling, and meringue:

**For the Pie Crust:**

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water

**For the Sweet Potato Filling:**

* 2 pounds sweet potatoes, peeled and cubed
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, melted
* 1/2 cup evaporated milk
* 2 large eggs, lightly beaten
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt

**For the Meringue Topping:**

* 4 large egg whites
* 1/2 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract

**Equipment You’ll Need**

* 9-inch pie plate
* Food processor (optional, for making the crust)
* Large saucepan
* Potato masher or electric mixer
* Mixing bowls
* Measuring cups and spoons
* Whisk
* Rubber spatula
* Electric mixer (for the meringue)
* Baking sheet

**Step-by-Step Instructions**

Now, let’s get baking! Here’s a detailed guide to making Grandaddy’s Sweet Potato Meringue Pie:

**Part 1: Making the Pie Crust**

The crust is the foundation of any great pie, so it’s important to get it right. You can use a store-bought crust if you’re short on time, but homemade is always best.

1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You can also use a food processor for this step. Pulse until the mixture resembles coarse crumbs.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly sticky.
4. **Form the dough:** Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
6. **Pre-bake the crust (blind bake):** Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the crust is lightly golden. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is golden brown. Let cool completely.

**Part 2: Making the Sweet Potato Filling**

This is where the magic happens. The sweet potato filling is rich, creamy, and perfectly spiced.

1. **Cook the sweet potatoes:** In a large saucepan, cover the sweet potato cubes with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2. **Mash the sweet potatoes:** Return the cooked sweet potatoes to the saucepan. Add the sugar, melted butter, evaporated milk, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Mash with a potato masher or use an electric mixer until smooth and creamy. Make sure there are no lumps.
3. **Taste and adjust:** Taste the filling and adjust the seasonings as needed. You may want to add a little more cinnamon or nutmeg, depending on your preference.
4. **Pour into the crust:** Pour the sweet potato filling into the pre-baked pie crust, spreading it evenly.
5. **Bake the filling:** Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the filling is set and slightly puffed. Let cool completely before adding the meringue.

**Part 3: Making the Meringue Topping**

The meringue is the crowning glory of this pie. It’s light, airy, and adds a touch of sweetness and elegance.

1. **Prepare the egg whites:** In a clean, grease-free mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
2. **Gradually add sugar:** Gradually add the sugar, one tablespoon at a time, beating constantly until stiff, glossy peaks form. The meringue should be able to hold its shape without collapsing.
3. **Add vanilla extract:** Beat in the vanilla extract.
4. **Spread the meringue:** Spread the meringue evenly over the cooled sweet potato filling, making sure to seal the edges of the crust to prevent shrinking. You can create swirls or peaks with a spoon or spatula for a decorative touch.
5. **Bake or broil the meringue:** There are two ways to brown the meringue: you can bake it in a low oven or broil it briefly.
* **Baking:** Bake in a preheated oven at 325°F (160°C) for 15-20 minutes, or until the meringue is lightly golden brown.
* **Broiling:** Broil the meringue for 1-2 minutes, or until it’s lightly golden brown. Watch it carefully, as it can burn quickly.
6. **Cool and serve:** Let the pie cool completely before slicing and serving. This will allow the meringue to set properly.

**Tips for Success**

* **Use cold ingredients for the crust:** Cold butter and ice water are essential for creating a flaky pie crust.
* **Don’t overmix the crust dough:** Overmixing will result in a tough crust.
* **Blind bake the crust:** Blind baking prevents the crust from becoming soggy.
* **Use a clean, grease-free bowl for the meringue:** Any trace of grease can prevent the egg whites from whipping up properly.
* **Gradually add the sugar to the meringue:** This will help to create a stable and glossy meringue.
* **Seal the edges of the crust with meringue:** This will prevent the meringue from shrinking.
* **Cool the pie completely before slicing:** This will allow the filling and meringue to set properly.

**Variations and Substitutions**

* **Spice it up:** Add a pinch of cayenne pepper to the sweet potato filling for a little heat.
* **Use different spices:** Experiment with different spice combinations, such as cardamom, allspice, or star anise.
* **Add nuts:** Sprinkle chopped pecans or walnuts over the meringue before baking or broiling.
* **Make it vegan:** Use a vegan pie crust, plant-based butter, and substitute the eggs in the filling with a flax egg or aquafaba. For the meringue, use aquafaba (the liquid from canned chickpeas) and follow a meringue recipe specifically designed for aquafaba.
* **Add citrus zest:** Add a teaspoon of orange or lemon zest to the sweet potato filling for a bright, citrusy flavor.
* **Bourbon Vanilla:** Add a tablespoon of bourbon to the sweet potato filling. It adds depth and warmth.

**Serving Suggestions**

Grandaddy’s Sweet Potato Meringue Pie is delicious on its own, but here are a few serving suggestions to elevate your pie experience:

* **Whipped cream:** Serve with a dollop of freshly whipped cream.
* **Vanilla ice cream:** Pair with a scoop of vanilla ice cream for a classic combination.
* **Caramel sauce:** Drizzle with caramel sauce for an extra touch of sweetness.
* **Spiced pecans:** Sprinkle with spiced pecans for added crunch and flavor.
* **Coffee or tea:** Enjoy with a cup of hot coffee or tea.

**Make-Ahead Instructions**

This pie can be made ahead of time, which is perfect for busy schedules. Here’s how to do it:

* **Pie crust:** The pie crust can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
* **Sweet potato filling:** The sweet potato filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
* **Assembling the pie:** Assemble the pie (crust and filling) up to 1 day in advance. Cover it tightly with plastic wrap and store it in the refrigerator. Add the meringue just before serving.

**Storage Instructions**

* **Refrigerate:** Leftover pie should be stored in the refrigerator, covered, for up to 3 days.
* **Freezing:** While not ideal (the meringue can weep), you can freeze the baked pie. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

**Grandaddy’s Wisdom: A Final Word**

My grandfather always said that the secret to a good pie wasn’t just the ingredients, but the love and care you put into it. So, take your time, enjoy the process, and remember that every pie you bake is a reflection of you. This recipe is a gift from my family to yours. I hope you enjoy it as much as we do.

Now, go forth and bake a pie that would make Grandaddy proud!

**Recipe Card**

**Grandaddy’s Sweet Potato Meringue Pie**

A cherished family recipe for a classic Southern dessert with a light and airy meringue topping.

**Prep Time:** 45 minutes
**Cook Time:** 1 hour 15 minutes
**Total Time:** 2 hours
**Servings:** 8-10

**Ingredients:**

**For the Pie Crust:**

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water

**For the Sweet Potato Filling:**

* 2 pounds sweet potatoes, peeled and cubed
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, melted
* 1/2 cup evaporated milk
* 2 large eggs, lightly beaten
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt

**For the Meringue Topping:**

* 4 large egg whites
* 1/2 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract

**Instructions:**

**Make the Pie Crust:**

1. Combine flour and salt in a bowl.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add ice water and mix until the dough comes together.
4. Form into a disc, wrap, and refrigerate for 30 minutes.
5. Roll out the dough and place it in a pie plate.
6. Pre-bake (blind bake) at 375°F (190°C) for 15-20 minutes, then remove weights and bake for 5-10 minutes more.

**Make the Sweet Potato Filling:**

1. Cook sweet potatoes until tender, then drain.
2. Mash sweet potatoes with sugar, melted butter, evaporated milk, eggs, spices, vanilla, and salt until smooth.
3. Pour filling into the pre-baked crust.
4. Bake at 350°F (175°C) for 25-30 minutes, or until set.

**Make the Meringue Topping:**

1. Beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff, glossy peaks form.
3. Beat in vanilla extract.
4. Spread meringue over the cooled filling, sealing the edges.
5. Bake at 325°F (160°C) for 15-20 minutes or broil for 1-2 minutes until golden brown.

**Cool completely before slicing and serving. Enjoy!**