November Recipes

Sweet Potato Pie with Maple Meringue

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Slice of Sweet Potato Pie with Maple Meringue
Hands On:
50 minutes
Total Time:
300 minutes



    • 1 recipe Single-Crust Pie Pastry
    • ¼ cup Hy-Vee unsalted butter
    • 2 Hy-Vee large eggs
    • 1 (15-oz.) can organic sweet potato purée
    • ½ cup Hy-Vee whole milk
    • ½ cup Hy-Vee Select 100% pure maple syrup
    • ½ tsp Hy-Vee ground cinnamon
    • ½ tsp Hy-Vee ground nutmeg
    • ¼ tsp Hy-Vee ground ginger
    • ¼ tsp Hy-Vee salt
    • ¼ tsp Hy-Vee vanilla extract
    • ⅛ tsp ground allspice


    • ½ cup cold water
    • ¾ cup ultrafine pure cane granulated sugar, divided
    • 2 tbsp meringue powder
    • ¼ tsp cream of tartar
    • ⅛ tsp maple extract
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    Preheat oven to 350°. For pie, roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry ½-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge by pinching edge of dough at an angle between your thumb and index finger to create a rope-like edge. Lightly cover with plastic wrap; freeze for 15 minutes.
    For filling, heat butter in a small saucepan over medium heat for 6 to 8 minutes or until butter is light amber-brown in color, stirring occasionally. Remove from heat; cool slightly.
    Whisk eggs in large bowl. Add sweet potato purée, milk, maple syrup, cinnamon, nutmeg, ginger, salt, vanilla, allspice and browned butter; gently whisk just until combined.
    Place pastry-lined pie plate in a large rimmed baking pan; pour in filling. Bake for 70 to 80 minutes or until a knife inserted into center comes out clean. Cool completely on a wire rack. Refrigerate until ready to serve.
    To serve, let pie stand at room temperature for 15 minutes. Meanwhile, for meringue, combine water, ¼ cup ultrafine sugar, meringue powder, cream of tartar, and maple extract in a large mixing bowl. Beat with an electric mixer on medium for 5 minutes or until soft peaks form (tips curl). Add remaining ½ cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).
    Spread meringue on top of pie; use the back of a spoon to smooth and form peaks. Using a kitchen torch, toast meringue until golden.

    Nutrition Facts

    Serves: 8
    Amount Per Serving
    % Daily Value*
    Total Fat: 19g 24%
    Saturated Fat: 8g
    Trans Fat: 2g
    Cholesterol: 63mg 21%
    Sodium: 351mg 15%
    Total Carbohydrate: 57g 21%
    Dietary Fiber: 1g 4%
    Sugars: 32g 64%
    Protein: 5g 10%

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