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Sweet Potato Pie Recipe Paula Deen

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: dessert
Cuisine: American
Servings: 10 people
Author: Amelia


  • Oven


  • 1 (9-inch) unbaked pie crust
  • 2 cups sweet potatoes, peeled and cooked
  • 3 egg whites
  • ¼ teaspoon ground ginger
  • 1 cup milk
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ stick butter, melted
  • 1 ¼ cups sugar, divided


  • Preheat the oven to 350 °F. Prepare the baking dish with piecrust.
  • In a large mixing bowl, combine the potatoes, 1 cup of sugar, butter, eggs, vanilla, salt and spices. Mix them well with the handmixer. Then add milk and mix continuously.
  • Pour the mixture into pie crust and bake for 30 to 45 minutes or until wooden pick inserted comes out clean.
  • Remove the pie from oven once cooked and place it on a rack and let it cool to room temperature before covering with meringue.
  • Now prepare the meringue. Beat the egg whites with anelectric mixer until soft peaks form; add the remaining ¼ cup sugar into theegg whites 1 tablespoon at a time. Beat continuously until sugar dissolves andmixture becomes stiff.
  • Add the meringue onto the pie; spread it on the pie evenly. Meringue must touch the crust all around. Sprinkle with a pinch of granulated sugar if you like.
  • Bake it for 10-12 minutes more or until browned.
  • Let it cool before cutting into pieces. Serve and enjoy!


Store the sweet potato pie in the refrigerator for 2-3 days in an airtight container.