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I always make one of my favorite and easy desserts which is the sweet potato pie with marshmallows for Thanksgiving dinner. I personally like the natural sweetness in the sweet potato which makes it a decent dessert.  You can always bake them in the oven and eat it as is, with no extra sugar added. Usually if we are barbecuing, I will wrap up a couple of sweet potatoes in foil and bake them in the hot charcoal. The sweet potatoes will be ready in an hour. Then you can just peel the skin and eat it right away. That feels soooo good when you have a hot fresh sweet potato especially in the cold weather to warm up your cold hands and stomach.

For the past Thanksgivings celebration I had made a simple dessert of baked sweet potato topped with marshmallows, this time I’ve made a real pie deal ”Sweet Potato Pie with Marshmallow Meringue”. Go to below to check out the recipe.

If you don’t want to go through too much trouble making a pie, here I will offer another simple method.  Peel and cut the sweet potatoes into 1/2 inch pieces, lay them in a baking dish for about 2 – 3 layers.  Bake them directly in the oven about 1 hour to be cooked. This way the sweet potato will still remain in its texture, I actually like this better so it doesn’t feel too soft. If you like the sweet potato to be smooth just blend the cooked potatoes with sugar and milk into puree. Before serving, place the big marshmallow cubes on top of the sweet potatoes fillings and bake them at 400°F degrees for 5 minutes until the marshmallow turn golden brown.

For the Sweet Potato Pie with Marshmallow Meringue Pie, follow the recipe below:

Ingredients:
1 ready-to-bake pie dough

For the sweet potato filling:
1 1/2 lbs sweet potato
2 tbsp brown sugar (depends on sweetness preferred)
1/2 cup milk
1 tsp cinnamon, nutmeg (based on preference)

For the meringue:
3 large egg whites (thaw at room temperature)
1/2 tsp cream of tartar
5 tbsp confectioner sugar
12 big marshmallows+ 1 tbsp milk (microwave 30 seconds, stir to mix well into cream)

Preparation:
To make the crust:

1. Unfold the ready-to-bake pie dough, lightly flour on both sides of dough and the 9″ pie pan. Place pie dough on to the pie pan.
2. Tuck the excess dough under for a thicker edge, crimp the edge with patterns.
3. Pierce holes with fork on the side and bottom of the crust.
4. Bake accordingly to the package, 425°F  for 10 minutes. Remove from oven and cool down.

To make the filling:

1. Place the sweet potatoes on baking pan and bake in oven at 350°F  for 1 hour or until tender. You can do this ahead of time.
2. Remove sweet potatoes from oven, cut in half and scoop out the potatoes fillings into a mixing bowl.
3. Add in sugar, milk, cinnamon or nutmeg, mix in blender or whisk until well blend and smooth. Pour the fillings into the baked pie crust.

To make the Marshmallow Meringue:

1. Combine marshmallows and milk in a large bowl, microwave for 30 seconds and mix until creamy and smooth.
2. In another metal bowl,  use mixer to beat egg whites at low speed until foamy. Add in cream of tartar and 2 tbsp sugar, continue to whisk.  Then add 1 tbsp of sugar at a time whisk until the egg whites reach stiff peak and glossy.
3. Divide egg whites into 3  by adding 1/3 at a time into the marshmallow cream. Fold with spatula until egg whites incorporated with marshmallow cream.
4. Spread marshmallow meringue on top of sweet patoto,  swirl with edge of metal spatula to create peaks.
5. Bake at 400°F for 5 -10 minutes until the peaks of meringue turn golden brown.
6. Let stand at room temperature until meringue is cool. Chill in the fridge.

Our Ultimate Thanksgiving Feast. Don’t forget to check out other Thanksgiving receipes such as the Rosemary Roasted Turkey with Stuffing and Mushroom Gravy,  Sweet Potato Pie with Marhsmallow Meringue and Green Bean Casserole.