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Sweet Potato and Meringue Tart Recipe

Aryn

This sweet potato and meringue tart recipe is the elevated cousin to the pumpkin pie. It features a thin and buttery tart crust, a rich spiced sweet potato filling and soft pillows of toasted whipped meringue.

The sweet potato gives this tart a lovely flavor and texture while the spices make this taste like a holiday classic! The addition of fully marshmallow like toasted meringue on top takes this tart over the top in a delicious way!

This tart can be made the day of or a few day before. If you want the meringue to be at it’s peak, then I would suggest adding that onto the tart the day of or the day before you are planning to serve this tart.

The meringue on this tart is completely cooked through because this recipe is made by pouring a hot sugar mixture into whipped egg whites, resulting in a cooked and delicious, marshmallow like meringue. As opposed to the meringue that you would need to bake for it to be fully cooked.

Pumpkin pie spice is a warm and aromatic blend of spices and consists of a combination of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. The exact ratios of the spices can vary depending on brand and regional variations. It gives it a nice balance of sweet and spicy notes and creates a rich and fragrant taste experience. Any brand you use will work great for this recipe.

What you need to make this sweet potato and meringue tart recipe: (printable recipe card is below)


Makes 1 – 10 inch tart

For the tart crust:

Sweet potato filling:

For the meringue:

Instructions

  1. Preheat oven to 375 F.
  2. Mix together the flour, salt and sugar then the cold salted butter.
  3. Cut the cold butter into the flour until the butter is pea sized.
  4. Add the cold water and stir together until a dough forms, add more or less water if needed.
  5. Roll tart crust out until it is thin and will easily fit the tart pan then place into the tart pan and press into the side groves then trip top of side crust with a knife.
  6. Bake the crust alone for 20 minutes, while you mix together the filling.
  7. To make the sweet potato filling, add roasted sweet potato, eggs, salt, vanilla extract, sugar, pumpkin pie spice, cinnamon and sour cream and blend together until smooth. I like to use an immersion blender or food processor for an extra smooth filling.
  8. Pour mixture into the tart crust and back for an additional 40 minutes or until the filling is set and no longer liquid when you touch it with your finger.
  9. Once cooked, remove from the oven and let it cool while you make the meringue.
  10. In a mixing bowl, add egg whites and using a whisk attachment, whisk until soft peaks form then set aside.
  11. In a sauce pan, add sugar, corn syrup and water and bring to a boil.
  12. Boil until sugar mixture is at soft ball stage or 235 F..
  13. Turn heat off and begin whisking the egg whites again while you pour the hot sugar mixture into the egg whites.
  14. Once all of the sugar has been added, turn up the speed on the whisking and whisk until mixture turns shiny and smooth.
  15. Spoon onto top of sweet potato tart.
  16. To toast, use the broiler for 1-3 minutes or until the top starts to toast, watch very carefully or toast with a kitchen torch.
  17. Serve tart warm or cold and enjoy.

Here are a few other recipes you may enjoy:

Pear and Cardamom Pie
Milk Chocolate Cream Pie
Lemon Sour Cream Pie

Print

Sweet Potato and Meringue Tart Recipe

This sweet potato and meringue tart recipe features a buttery tart crust, spiced sweet potato filling and toasted whipped meringue.
Course Dessert
Cuisine Dessert
Keyword Christmas, Dessert, pie, Sweet Potato, Thanksgiving
Prep Time 20 minutes
Cook Time 1 hour
Servings 1 10 inch tart

Ingredients

For the tart crust:

  • 2 cups flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1/2 cup salted butter – cold. cut into cubes
  • 1/3 cup cold water

Sweet potato filling:

  • 2 cups cooked sweet potato
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon cinnamon
  • 1/4 cup sour cream

For the meringue:

  • 3 egg whites
  • 1 cup sugar
  • 1/2 cup corn syrup
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 375 F.
  • Mix together the flour, salt and sugar then the cold salted butter.
  • Cut the cold butter into the flour until the butter is pea sized.
  • Add the cold water and stir together until a dough forms, add more or less water if needed.
  • Roll tart crust out until it is thin and will easily fit the tart pan then place into the tart pan and press into the side groves then trip top of side crust with a knife.
  • Bake the crust alone for 20 minutes, while you mix together the filling.
  • To make the sweet potato filling, add roasted sweet potato, eggs, salt, vanilla extract, sugar, pumpkin pie spice, cinnamon and sour cream and blend together until smooth. I like to use an immersion blender or food processor for an extra smooth filling.
  • Pour mixture into the tart crust and back for an additional 40 minutes or until the filling is set and no longer liquid when you touch it with your finger.
  • Once cooked, remove from the oven and let it cool while you make the meringue.
  • In a mixing bowl, add egg whites and using a whisk attachment, whisk until soft peaks form then set aside.
  • In a sauce pan, add sugar, corn syrup and water and bring to a boil.
  • Boil until sugar mixture is at soft ball stage or 235 F..
  • Turn heat off and begin whisking the egg whites again while you pour the hot sugar mixture into the egg whites.
  • Once all of the sugar has been added, turn up the speed on the whisking and whisk until mixture turns shiny and smooth.
  • Spoon onto top of sweet potato tart.
  • To toast, use the broiler for 1-3 minutes or until the top starts to toast, watch very carefully or toast with a kitchen torch.
  • Serve tart warm or cold and enjoy.
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