Mini Sweet Potato Meringue Pies
Ingredients
The pie
-
1
9-inch
Pillsbury refrigerated pie crust
-
1½
cups
sweet potato puree
-
1
medium
banana, ripe, mashed
-
1
large
egg
-
½
cup
2% milk
-
2
tablespoons
brown sugar
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
½
teaspoon
vanilla extract
The meringue
-
2
large
egg whites
-
½
cup
sugar
-
¼
cup
water
-
1
pinch
salt
Instructions
- Prepare the sweet potato puree by piercing and microwaving the sweet potatoes until soft.
- Allow the sweet potatoes to cool, then scoop out the flesh and process it into a smooth puree.
- Preheat the oven to 350°F and roll out the pie crust into a 12-inch circle.
- Cut out rounds of dough and place them in a greased cupcake tin.
- In a bowl, mix the sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla until smooth.
- Fill the mini pie shells with the mixture and bake for about 32 minutes until golden and set.
- Cool the pies to room temperature before preparing the meringue.
- Heat sugar and water in a saucepan until syrupy and at 234°F.
- Whip the egg whites until soft peaks form, then drizzle in the syrup while mixing until stiff peaks form.
- Pipe the meringue onto the cooled pies and broil until golden brown.
Nutrition Facts (estimated)
Servings
12
Calories
136
Total fat
4g
Total carbohydrates
24g
Total protein
2g
Sodium
106mg
Cholesterol
20mg
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