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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C). Bake the sweet potatoes for about 45 minutes until fork-tender.
- Once cooled, peel and mash the sweet potatoes. Mix with sugar, butter, egg yolks, vanilla extract, and lemon juice until smooth.
- 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.
- For the meringue, beat egg whites until frothy; gradually add cornstarch and sugar until stiff peaks form.
- 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