Mini Sweet Potato Meringue Pies Recipe

Mini Sweet Potato Meringue Pies
Mini Sweet Potato Meringue Pies

Mini Sweet Potato Meringue Pies Recipe

Mini Sweet Potato Meringue Pies

Petite sweet potato pies lightly sweetened with a ripe banana, a touch of brown sugar and spices, then topped with a light meringue topping – perfect for the Holidays!



I was pretty excited when Gina asked me to help her come with a perfect dessert for Thanksgiving.  There was a catch though: I had to stick to a specific number of points per serving!  Yikes!  I was up for the challenge though, and immediately knew that I wanted to make pie.  Pie is one of my absolute favorite things to make, so I knew that that I wanted to make a skinny pie dessert, and sweet potato pie seemed like a great way to go.  To make the pie filling light, I used a trick I saw on many sweet potato casserole recipes.  Adding a ripe banana to the sweet potato puree is the secret to keeping this sweet potato pie filling light.  Since the banana adds natural sweetness to the sweet potato, it means that you need hardly any additional sugar at all!  Rolling out a store-bought pie crust a little bit thinner helps keep the points low, and also makes life a little bit easier.  Meringue is naturally fat free, so it was a great way to add a little more sweetness without increasing the points per serving, as well as adding some marshmallow flavor to the sweet potato filling, because who doesn’t love that flavor combination?  I thought making mini pies would be great for Thanksgiving, because they not only help with portion control, but also looks cute and festive.  You can make the pies the day before, top them with the meringue just before serving, and all that’s left is arranging them on a pretty platter and digging in.  At only 4 points plus


Mini Sweet Potato Meringue Pies

Servings: 12 • Size: 1 mini pie • Points +: 4 pts • Smart Points: 6

Calories: 136 • Fat: 4 g • Carb: 24 g • Fiber: 1 g • Protein: 2 g • Sugar: 13 g

Sodium: 106 mg (without salt)


For the Pie:


1 9-inch Pillsbury refrigerated pie crust*

1 1/2 cups sweet potato puree (from 4 [1.8lbs] sweet potatoes) or canned

1 medium banana, ripe, mashed

1 large egg

1/2 cup 2% milk

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla extract

For the Meringue:


2 egg whites

1/2 cup sugar

1/4 cup water

pinch of salt



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 until they are cooked through and soft, about 8 -10 minutes.  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 a smooth puree forms.  Set aside 1 1/2 cups of the puree for the pie filling, and reserve any remaining puree for another use.



Preheat the oven to 350°F. On a lightly floured work surface, roll out the pie crust into a 12-inch circle.  Using a 3 1/2-inch round cutter, cut out rounds of dough (you will need to 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 ok if you need to overlap the dough onto itself.



In a bowl, combine the 1 1/2 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 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.  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 on a baking tray.  Pipe a swirl of meringue onto each cupcake (you may not use all of the meringue).  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.

*I used 6.25 oz of the pie crust, and discarded the rest. Nutritional information is based on this.

Keywords: Mini Sweet Potato Meringue Pies

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