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Grandaddy's Sweet Potato Meringue Pie

Julie Ledford

"My grandfather has been making this amazing pie for many years. My family begs him to make it whenever we visit!"
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1 h 40 m servings 500 cals
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
  3. Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
  4. Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
  5. Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.

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Read all reviews 17
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Awesome!!! My co-workers loved this! A few things I will change though: 4 large eggs instead of medium eggs. Also, add a teaspoon of cornstarch to the sugar before mixing to minimize the weeping...

Exceptionally awesome! The meringue on top is a nice, sweet change over having whipped cream. We absolutely loved it! I will use this recipe over and over again, and plan to make it a new tradit...

Gorgeous presentation and amazing taste! This one always impresses guests :) It is an authentic South Carolina recipe of my grandfather's and he is begged to make it for every familly get-togeth...

I have always been a fan of sweet potato pie, but this recipe tops them all. I predict that this recipe will be a family favorite handed down for generations.

I had a similar (or the same) sweet potato pie which I was a child traveling with my family. I've been looking for the recipe ever since. Thank you for posting this. I made it as a pudding - ...

I never thought I'd say this but I think next time I'll use less sugar! 3/4 c makes it very sweet. But it was good!

I am going to make this for Thanksgiving. The only change I will make is to cream the butter and sugar for about 5 minutes before adding other ingredients. I think this incorporates the sugar be...

Absolutely fabulous!!! I made this for thanksgiving and my family is begging me to make it again for Christmas. So yummy!!! I think I will use a pre baked crust this time roll out ...