Irresistible Mini Sweet Potato Meringue Pies Recipe

There’s nothing quite like the delight of sinking your teeth into a Mini Sweet Potato Meringue Pie. Picture this: a perfectly baked, golden crust that crumbles with each bite, enveloping a sweet potato filling so creamy and rich it feels like a warm hug. delightful pumpkin fluff pie Topping it all off is the fluffy meringue that dances on your palate, sweet and airy, like a cloud that just floated down from dessert heaven. cozy honey cake recipe If you thought you couldn’t improve upon a classic sweet potato pie, think again!

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These Mini Sweet Potato Meringue Pies are not just for Thanksgiving anymore. No way! Whether it’s a cozy family gathering or an impromptu dinner party, these little beauties steal the show every time. savory brown sugar pork chops I still remember the first time I made them; my friends devoured them faster than I could bring them to the table, leaving me with nothing but crumbs and an insatiable craving for more.

My best friend once declared these pies “the ultimate mood lifters” after we had a mini pie-eating contest during a rainy day in.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Use medium-sized sweet potatoes for a naturally sweet filling that’s creamy when mashed.
• Granulated Sugar: A must for sweetness; adjust based on your taste preferences.
• Eggs: You’ll need both yolks for the filling and whites for the meringue; it’s an egg-citing experience!
• Vanilla Extract: Go for pure vanilla extract to enhance the flavor profile of your pie.
• Lemon Juice: A splash brightens up the filling and balances the sweetness beautifully.
• Pie Crusts: Store-bought works fine or you can make your own if you’re feeling adventurous.
• Cornstarch: This helps stabilize your meringue so it holds its shape nicely.
• Butter: Adds richness to the sweet potato mixture; don’t skimp on quality here!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Sweet Potatoes: Start by preheating your oven to 400°F (200°C). Bake sweet potatoes for about 45 minutes until fork-tender; their aroma will fill your kitchen with pure joy.

Make the Filling: Once cool enough to handle, peel those sweet potatoes and mash them until smooth. Combine with sugar, butter, egg yolks, vanilla extract, and lemon juice in a mixing bowl.

Prepare Your Pie Crusts: If using store-bought crusts, roll them out into mini tart pans or muffin tins. Press gently into place and trim excess edges as necessary.

Bake the Crusts: Blind bake the crusts at 350°F (175°C) for about 10 minutes until lightly golden. Keep an eye on them so they don’t become too crispy!

Whip Up That Meringue!: Beat egg whites until frothy before adding cornstarch gradually while continuing to mix. Once soft peaks form, add sugar until stiff peaks develop—this step is crucial!

Assemble Your Pies!: Spoon sweet potato filling into each crust generously before topping with meringue. Spread it out evenly, creating little peaks because who doesn’t love some visual flair?

Bake Again!: Place pies back in the oven at 350°F (175°C) for about 10-15 minutes until meringue is golden brown. Watch closely because nobody likes burnt marshmallow-style toppings!

With each bite of these Mini Sweet Potato Meringue Pies, you’re gifted not just dessert but an experience—a delightful moment that fills hearts as much as stomachs! So gather your friends or keep them all to yourself (we won’t judge). heavenly lotus cheesecake Enjoy every last morsel!

Perfecting the Cooking Process

Start by roasting sweet potatoes until tender, then whip up the meringue while they cool. This saves time and keeps everything fresh.

Add Your Touch

Feel free to spice things up! Add cinnamon or nutmeg to the filling for warmth or top with toasted coconut for extra crunch.

Storing & Reheating

Store leftover pies in an airtight container for up to three days. Avoid reheating; enjoy them chilled for the best texture.

Sharing my first experience making these pies brings a smile! Friends couldn’t believe how delicious they were, and I felt like a pastry wizard.

FAQ

What can I substitute for sweet potatoes in Mini Sweet Potato Meringue Pies?

For more inspiration, check out this easy mini crab cakes recipe.

Try using butternut squash or pumpkin for a similar taste and texture.

Can I make Mini Sweet Potato Meringue Pies ahead of time?

Yes, prepare the filling in advance and assemble just before serving for optimal freshness.

How long do Mini Sweet Potato Meringue Pies last?

These delightful treats stay good in the fridge for about three days when stored properly.

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Mini Sweet Potato Meringue Pies

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• Author: deleciouscorner
• Total Time: 1 hour 15 minutes
• Yield: Serves 4 mini pies 1x

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Description

Mini Sweet Potato Meringue Pies are a delightful twist on a classic dessert. With their golden, crumbly crust, creamy sweet potato filling, and fluffy meringue topping, these individual pies are perfect for any occasion. They are not only visually stunning but also easy to prepare, making them an irresistible treat for family gatherings or cozy nights in. Each bite offers a harmonious blend of flavors and textures that will leave you craving more.

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Ingredients

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• 2 medium sweet potatoes (about 1 lb)
• 3/4 cup granulated sugar
• 3 large eggs (2 yolks for filling, 1 white for meringue)
• 1 tsp pure vanilla extract
• 1 tbsp lemon juice
• 2 pre-made mini pie crusts (or homemade)
• 1 tbsp cornstarch
• 2 tbsp unsalted butter

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Instructions

1. Preheat oven to 400°F (200°C). Bake the sweet potatoes for about 45 minutes until fork-tender.
2. Once cooled, peel and mash the sweet potatoes. Mix with sugar, butter, egg yolks, vanilla extract, and lemon juice until smooth.
3. Roll out mini pie crusts into tart pans or muffin tins and blind bake at 350°F (175°C) for about 10 minutes until lightly golden.
4. For the meringue, beat egg whites until frothy; gradually add cornstarch and sugar until stiff peaks form.
5. Fill each crust with sweet potato mixture and top generously with meringue. Bake at 350°F (175°C) for another 10-15 minutes until meringue is golden brown.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 18g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 80mg