Sweet Potato Pie

It wouldn’t be a holiday if we didn’t allow ourselves to splurge just a little this Easter Sunday. And, in my opinion, no holiday meal is complete without the classic Sweet Potato Pie. With just a few tweaks to this classic recipe, we can make it less of a splurge without sacrificing the taste…


The beautiful meringue peaks on this pie will make it the hit of your holiday gathering!

Sweet Potato Pie

2 cups Sweet Potatoes, peeled and cooked

1 cup Natural Cane Sugar (I use Sugar in the Raw)

¼ cup White Sugar

½ stick No Salt added Butter, melted

½ cup Egg Beaters

1 tsp Vanilla Extract

¼ tsp Salt

¼ tsp Ground Cinnamon

¼ tsp Ground Ginger

1 cup Skim Milk

9 – inch unbaked Pie Crust

¾ cup 100% Egg White Egg Beaters


  1. Preheat oven to 350 degrees.
  2. To make the pie filling, us an electric hand mixer to combine the potatoes, 1 cup sugar, butter, ½ cup Egg Beaters, vanilla, salt, cinnamon, and ginger. Mix thoroughly. Add the milk and continue to mix.
  3. Pour the filling into the pie crust and bake for 40-45 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before covering with meringue.
  4. For the meringue, using an electric mixer, beat ¾ cup Egg White Egg Beaters until soft peak form. Beat in ¼ cup white sugar 1 tbsp at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
  5. With a rubber spatula, spoon the meringue onto the pie, forming peaks (as shown in the picture). Make sure the meringue touches the crust all around.
  6. Bake for another 10 minutes, or until peaks begin to brown. Let cool completely before serving.

Serves 6-8


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