Name: Mini Sweet Potato Meringue Pies Recipe
Prep time: 1 h
Cook time: 32 min
Total time: 1 h 32 min
Yield: 12
Cuisine: American
Ingredients: For the Pie:; 1 9- inch Pillsbury refrigerated pie crust; 1½ cups sweet potato puree; 1 medium banana; 1 egg; ½ cup 2% Milk; 2 tbsp brown sugar; ½ tsp Cinnamon; ¼ tsp nutmeg; ½ tsp vanilla extract; For the Meringue:; 2 egg whites; ½ cup sugar; ¼ cup water; pinch salt

These mini sweet potato meringue pies are a delightful treat to serve during the holiday season. The flavor of sweet potato pairs beautifully with the fluffy meringue topping, all nestled in a perfectly flaky pie crust. These bite-sized pies are sure to impress your guests.

Photos of Mini Sweet Potato Meringue Pies Recipe

All of the ingredients in this recipe are typically found in most grocery stores. However, for the sweet potato puree, you might want to check the canned vegetable aisle if you prefer not to make your own. Also, remember to pick up a Pillsbury refrigerated pie crust. This saves you the effort of making your own pie dough.

Ingredients for Mini Sweet Potato Meringue Pies

Sweet potato puree: This is the base of the pie filling, which provides a rich, creamy texture and a naturally sweet flavor.

Banana: Adds a hint of fruity sweetness to the pie filling.

Egg: Helps to bind the ingredients together.

Milk: Adds creaminess to the filling.

Brown sugar: Enhances the natural sweetness of the sweet potato.

Cinnamon and Nutmeg: These warm spices complement the sweet potato flavor perfectly.

Vanilla extract: Gives a depth of flavor to the pie filling.

Pie crust: Houses the delicious sweet potato filling.

Egg whites: The main ingredient in meringue, which when whipped creates a fluffy, light topping.

Sugar: Sweetens the meringue topping.

Water: Helps to dissolve the sugar for the meringue.

Salt: Enhances the flavors of the pie and meringue.

One reader, Clarabelle Barbour says:

These mini sweet potato meringue pies are a delightful treat! The sweet potato filling is perfectly spiced, and the meringue topping adds a light, fluffy sweetness. The combination of flavors is simply divine. I highly recommend trying this recipe for a unique and delicious dessert experience.

Clarabelle Barbour

Key Techniques for Making Mini Sweet Potato Meringue Pies

How to prepare sweet potato puree: Pierce the sweet potatoes with a knife and microwave for 8-10 minutes until soft. Once cooled, scoop out the flesh and process in a food processor until smooth.

How to roll out pie crust: On a lightly floured surface, roll out the pie crust into a 12-inch circle. Use a 3½-inch round cutter to cut out rounds of dough, then gently place each circle into the well of a lightly greased cupcake tin.

How to make meringue: Whip the egg whites until soft peaks form. In a saucepan, heat sugar and water until it reaches 234 degrees F on a candy thermometer. Drizzle the syrup into the egg whites while mixing until stiff peaks form. Add salt and mix.

How to pipe meringue: Transfer the meringue to a piping bag fitted with a decorative tip, then pipe a swirl of meringue onto each cupcake.

How to brown meringue: Place the tray with the mini pies underneath the broiler set to high for a few minutes, ensuring the meringue turns a light golden brown color. Keep an eye on them to prevent burning.

How To Make Mini Sweet Potato Meringue Pies

No-guilt dessert stuffed with banana and sweet potato, these cute meringue pies come topped with a sugary cloud of meringue for extra crowd-pleasing appeal.

Preparation: 1 hour

Cooking: 32 minutes

Total: 1 hour 32 minutes

Serves:

Ingredients

For the Pie:

19- inch Pillsbury refrigerated pie crust
1½cupssweet potato puree,from 7.2 lbs sweet potatoes or canned
1medium banana,ripe, mashed
1egg,large
½cup2% milk
2tbspbrown sugar
½tspcinnamon
¼tspnutmeg
½tspvanilla extract

For the Meringue:

2egg whites
½cupsugar
¼cupwater
pinchsalt

Instructions

Begin by preparing the sweet potato puree. Pierce the sweet potatoes all over with a knife, and place in the microwave. Bake the sweet potatoes for about 8 to 10 minutes until they are cooked through and soft.
Once the sweet potatoes are cool enough to handle, split them down the middle and scoop out the flesh, and add it to a food processor. Process until smooth purée forms.
Set aside 1½ cups of the purée for the pie filling, and reserve any remaining puree for another use.
Preheat the oven to 350 degrees F. On a lightly floured work surface, roll out the pie crust into a 12-inch circle.
Using a 3½-inch round cutter, cut out rounds of dough; gather the scraps and re-roll the dough to the same thickness to get all 12 circles.
Gently place each circle into the well of a lightly greased cupcake tin. (It’s okay if you need to overlap the dough onto itself.)
In a bowl, combine the 1½ cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Use a hand mixer to mix the ingredients together until they are smooth and well combined.
Divide the pie filling equally among the prepared mini pie shells, and smooth the tops with an offset spatula.
Bake the mini pies for about 32 minutes, until the pie crust is a light golden brown and the filling is set and puffed slightly. Allow the pies to cool to room temperature.
Just before serving the pies, prepare the meringue. In a saucepan, combine the sugar and water, and heat, without stirring, until it becomes syrupy and reaches 234 degrees F on a candy thermometer.
While the syrup is heating, whip the two egg whites until soft peaks form. Once the sugar has reached the correct temperature, drizzle the syrup into the egg whites, all while mixing and turning the speed up to medium-high. Beat until stiff peaks form then beat in the salt.
Transfer the meringue to a piping bag fitted with a decorative tip. Remove the mini pies from the cupcake tin, and place them on a baking tray.
Pipe a swirl of meringue onto each cupcake.
Place the tray with the mini pies underneath the broiler set to High for a few minutes. Keep an eye on them as you don’t want them to burn. Remove the mini pies from the oven once the meringue is a light golden brown color.

Nutrition

Calories: 141.21kcal
Fat: 4.61g
Saturated Fat: 1.93g
Trans Fat: 0.01g
Monounsaturated Fat: 0.19g
Polyunsaturated Fat: 0.09g
Carbohydrates: 24.08g
Fiber: 0.82g
Sugar: 12.26g
Protein: 1.64g
Cholesterol: 17.48mg
Sodium: 177.63mg
Calcium: 22.71mg
Potassium: 120.65mg
Iron: 0.22mg
Vitamin A: 129.51µg
Vitamin C: 1.28mg

Crucial Technique for Perfect Mini Sweet Potato Meringue Pies

To ensure a light and fluffy meringue, make sure your egg whites are at room temperature before you start whipping them. Cold egg whites will take much longer to whip and may not reach the desired consistency. Also, be sure to add the sugar syrup to the egg whites gradually while continuously beating. This will help to create a smooth, glossy meringue that holds its shape well when piped onto your mini sweet potato meringue pies.

Time-Saving Tips for Preparing Mini Pies

Prepare the filling: To save time, consider using canned sweet potato puree instead of making it from scratch. This will significantly cut down on prep time and still deliver great flavor.

Pre-made pie crust: Opt for store-bought pie crust instead of making it from scratch. This will save time and effort without compromising on taste.

Batch baking: Consider making a larger batch of mini pies and freezing the extras for later. This way, you can have delicious sweet potato meringue pies ready to enjoy with minimal effort.

Streamline meringue preparation: Use a stand mixer to whip the meringue while the pies are baking to save time and effort in the kitchen.

Plan ahead: Prepare the sweet potato puree and pie crust in advance, so when it's time to assemble the pies, the process will be quicker and more efficient.

Substitute Ingredients For Mini Sweet Potato Meringue Pies Recipe

sweet potato puree - Substitute with canned pumpkin puree: Canned pumpkin puree can be used as a substitute for sweet potato puree, as it has a similar texture and flavor profile, and will work well in the pie filling.
banana - Substitute with applesauce: Applesauce can be used as a substitute for banana to add moisture and natural sweetness to the pie filling, while also providing a smooth texture.
2% milk - Substitute with coconut milk: Coconut milk can be used as a substitute for 2% milk to add a rich and creamy texture to the pie filling, while also infusing a subtle coconut flavor.
brown sugar - Substitute with maple syrup: Maple syrup can be used as a substitute for brown sugar to add sweetness and a hint of caramel flavor to the pie filling, enhancing its overall taste.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for cinnamon to add warmth and depth of flavor to the pie filling, while incorporating a blend of complementary spices.
nutmeg - Substitute with allspice: Allspice can be used as a substitute for nutmeg to impart a warm and aromatic flavor to the pie filling, providing a similar depth of flavor.
vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract to add a nutty and fragrant flavor to the pie filling, enhancing its overall taste.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to create a meringue-like texture, making it a suitable substitute for egg whites in the meringue topping.
sugar - Substitute with agave nectar: Agave nectar can be used as a substitute for sugar in the meringue topping, providing sweetness and a smooth texture, while also being a natural sweetener.

Presentation Ideas for Mini Sweet Potato Pies

Elevate the pie crust: Gently roll out the pie crust to ensure a consistent thickness and a smooth, even texture. Use a sharp cutter to create perfectly round shapes for the mini pies.
Artful pie filling placement: Carefully spoon the sweet potato and banana filling into the pie shells, ensuring each one is filled to the perfect level for a visually appealing presentation.
Meringue swirl perfection: Pipe the meringue onto the mini pies in a delicate, swirling motion, creating a visually stunning and elegant design on top of each pie.
Golden brown meringue: Under the broiler, carefully watch as the meringue turns a beautiful golden brown color, ensuring it is perfectly caramelized without burning.
Plating precision: Arrange the mini sweet potato meringue pies on a pristine serving platter, ensuring each pie is placed with precision and care for a visually stunning presentation.

Essential Tools for Making Mini Meringue Pies

Food processor: A food processor is a versatile kitchen appliance used for tasks such as chopping, slicing, pureeing, and mixing. It's perfect for creating smooth sweet potato puree for the pie filling.
Mixing bowl: A mixing bowl is essential for combining the sweet potato puree, mashed banana, egg, milk, brown sugar, and spices to create the delicious pie filling.
Hand mixer: A hand mixer is used to thoroughly mix the ingredients for the pie filling, ensuring a smooth and well-combined consistency.
Cupcake tin: A cupcake tin is used to shape and bake the mini pie crusts, providing a perfect individual serving size for the sweet potato meringue pies.
Offset spatula: An offset spatula is handy for smoothing the pie filling in the mini pie shells, ensuring an even and professional finish.
Saucepan: A saucepan is used to heat and prepare the sugar syrup for the meringue topping.
Candy thermometer: A candy thermometer is essential for accurately measuring the temperature of the sugar syrup to ensure the perfect consistency for the meringue.
Piping bag: A piping bag fitted with a decorative tip is used to pipe the meringue topping onto the mini pies, adding a beautiful and elegant finish.
Baking tray: A baking tray is used to hold the mini pies when piping and broiling the meringue topping, providing a stable surface for the final steps of the recipe.
Broiler: The broiler in the oven is used to lightly brown the meringue topping on the mini sweet potato meringue pies, adding a caramelized finish to the dessert.

Storing and Freezing Mini Sweet Potato Meringue Pies

These mini sweet potato meringue pies are best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
Keep in mind that the longer you store them, the softer the meringue will become, and it may start to weep or separate from the pie filling.
If you want to freeze these mini pies, it's best to freeze them before adding the meringue topping.
Wrap each mini pie tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag.
Freeze for up to 2 months.
To thaw, remove the pies from the freezer and let them thaw in the refrigerator overnight.
Once thawed, you can add the freshly made meringue topping and broil them until lightly golden brown before serving.

How to Reheat Mini Sweet Potato Meringue Pie Leftovers

Preheat your oven to 350°F (175°C). Place the leftover mini sweet potato meringue pies on a baking sheet and cover them loosely with aluminum foil. This will help prevent the meringue from burning while the filling heats through. Bake for 10-15 minutes, or until the pies are warmed to your liking. The exact time will depend on the size of your pies and how cold they were to begin with.
If you prefer a quicker method, you can use the microwave. Place a single pie on a microwave-safe plate and heat it in 15-second intervals until it reaches the desired temperature. Be careful not to overheat the pie, as this can cause the filling to become rubbery and the crust to become soggy.
For a crispy crust, you can also reheat the pies in an air fryer. Set the air fryer to 350°F (175°C) and place the pies in the basket, leaving some space between each one. Heat for 3-5 minutes, or until the pies are warmed through and the crust is crispy.
If you want to maintain the texture of the meringue, you can also use a chef's torch to lightly toast the top of each pie after reheating. This will give the meringue a fresh, golden-brown color and a slightly crispy texture, just like when the pies were first made.
Regardless of the method you choose, be sure to let the pies cool for a few minutes before serving, as the filling will be very hot. If you're reheating multiple pies at once, you may need to adjust the heating time accordingly to ensure that they all reach the desired temperature.

Interesting Trivia About Mini Sweet Potato Meringue Pies

The sweet potato meringue pies are a delightful twist on the classic sweet potato pie. They combine the creamy sweetness of sweet potatoes with the light and airy texture of meringue, creating a perfect balance of flavors and textures. These mini pies are a great option for entertaining, as they are easy to serve and can be made ahead of time. Plus, the addition of banana in the filling adds a unique and delicious flavor to the pies. They are a great way to enjoy a classic dessert in a fun and individual serving size.

Is Making Mini Sweet Potato Pies at Home Cost-Effective?

The cost-effectiveness of this mini sweet potato meringue pies recipe largely depends on the availability and price of ingredients. While sweet potatoes and bananas are generally affordable, the use of egg whites and vanilla extract may increase the overall cost. Considering the yield and the potential to use leftover ingredients for other dishes, this recipe could be considered moderately cost-effective. The overall verdict rating for this recipe is 8/10. The approximate cost for a household of 4 people is around $15-$20, factoring in the use of common pantry items.

Are Mini Sweet Potato Meringue Pies Healthy?

The mini sweet potato meringue pies recipe, while indulgent and delicious, leans more towards the unhealthy side. Here's why:

The recipe uses a pre-made pie crust, which often contains unhealthy fats and added preservatives
The filling contains added sugar in the form of brown sugar, which can contribute to excessive sugar intake
The meringue topping is made with a significant amount of sugar, further increasing the overall sugar content of the dessert
The recipe calls for 2% milk, which adds some fat to the filling

However, there are some redeeming qualities:

Sweet potatoes are a nutritious ingredient, providing fiber, vitamins, and minerals
The addition of a banana to the filling adds some natural sweetness and nutrients
The portion size is controlled by making mini pies, which can help with portion control

To make this recipe healthier, consider the following suggestions:

Opt for a whole wheat or gluten-free pie crust to increase fiber content and reduce unhealthy fats
Reduce the amount of brown sugar in the filling or replace it with a natural sweetener like maple syrup or honey
Experiment with reducing the sugar content in the meringue or explore alternative toppings like whipped coconut cream
Use low-fat or plant-based milk in the filling to reduce the overall fat content
Incorporate more spices like cinnamon and nutmeg to enhance the natural sweetness of the sweet potatoes and reduce the need for added sugars
Serve the mini pies with a side of fresh fruit to add more nutrients and balance out the indulgence of the dessert

Editor's Opinion on This Mini Sweet Potato Pie Recipe

As a culinary genius and chef, I find this mini sweet potato meringue pies recipe to be a delightful twist on a classic dessert. The combination of sweet potato puree and banana creates a luscious filling, while the meringue topping adds a light and airy finish. The use of cinnamon and nutmeg adds warmth and depth of flavor, making these mini pies a perfect treat for any occasion. The technique of broiling the meringue adds a beautiful caramelized touch. Overall, this recipe is a creative and delicious take on traditional sweet potato pie, sure to impress any dessert lover.

Enhance Your Mini Sweet Potato Meringue Pies Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for complementing the sweetness of the mini sweet potato meringue pies.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, adding a refreshing and vibrant side to the mini sweet potato meringue pies.

Balsamic Glazed Brussels Sprouts: Crispy Brussels sprouts coated in a sweet and tangy balsamic glaze, providing a savory and flavorful contrast to the sweetness of the mini sweet potato meringue pies.

Similar Recipes to Try Instead of Mini Sweet Potato Pies

Savory Stuffed Bell Peppers: A delicious and hearty dish that combines ground beef, rice, and savory seasonings stuffed inside colorful bell peppers, then baked to perfection.

Mango Coconut Chia Pudding: A refreshing and healthy dessert that features ripe mangoes, creamy coconut milk, and nutritious chia seeds, all mixed together and chilled until set.

Creamy Chicken and Mushroom Risotto: A comforting and creamy Italian rice dish cooked with tender chicken, earthy mushrooms, and flavorful broth, then finished with a touch of parmesan cheese for richness.

Appetizers and Entrées to Serve with Mini Sweet Potato Meringue Pies

Appetizers:

Stuffed Mushrooms: Delight your guests with savory stuffed mushrooms filled with a flavorful mixture of cream cheese, garlic, and herbs. These bite-sized appetizers are perfect for any gathering and will leave your guests wanting more.

Caprese Skewers: Impress your guests with elegant Caprese skewers featuring fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze. These colorful and delicious appetizers are a refreshing addition to any party spread.

Main Courses:

Chicken Alfredo: Creamy and indulgent pasta dish with tender pieces of chicken and a rich, cheesy Alfredo sauce.

Beef Stroganoff: Savory and comforting dish featuring tender strips of beef in a creamy mushroom sauce, served over egg noodles.

Why trust this Mini Sweet Potato Meringue Pies Recipe:

This recipe offers a delightful twist on traditional pies, combining the wholesome goodness of sweet potatoes with the light, airy texture of meringue. The use of banana adds natural sweetness and a unique flavor profile. The step-by-step instructions ensure a foolproof baking experience, and the combination of warm spices like cinnamon and nutmeg promises a comforting, aromatic treat. With a balanced blend of ingredients and a touch of creativity, these mini sweet potato meringue pies are sure to impress and delight anyone looking for a memorable dessert experience.

Have you tried this delightful Mini Sweet Potato Meringue Pies recipe? Share your experience and any tweaks you made in the Baking and Desserts forum!

FAQ:

Can I use store-bought sweet potato puree instead of making it from scratch?

Yes, you can use store-bought sweet potato puree if you're short on time. Just make sure it's unsweetened and has a smooth consistency.

Can I make the mini sweet potato meringue pies ahead of time?

Absolutely! You can prepare the pies a day in advance and store them in an airtight container in the refrigerator. However, I recommend adding the meringue topping just before serving for the best texture.

Can I substitute the banana in the pie filling with something else?

If you prefer not to use banana, you can substitute it with an equal amount of applesauce or pumpkin puree for a similar texture and flavor.

Can I use a different type of crust for these mini pies?

Certainly! You can use a graham cracker crust or a homemade pastry crust if you prefer. Just adjust the baking time accordingly based on the type of crust you choose.

Can I freeze the mini sweet potato meringue pies?

Yes, you can freeze the pies without the meringue topping. Once they are completely cooled, place them in a single layer in an airtight container or freezer bag. Thaw them in the refrigerator before adding the meringue and serving.