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I first encountered sweet potato pie at a church potluck in North Carolina, and I was instantly hooked. But this version? This is my elevated take on that classic. I wanted something that honored the humble sweet potato but dressed it up for a celebration. The filling is incredibly smooth—I roast the sweet potatoes until they're practically candy, then blend them with cream, eggs, and warm spices. But the real game-changer is that layer of salted caramel. I pour it right over the sweet potato filling before it sets, creating this gorgeous amber ribbon that oozes out when you slice it. And then there's the meringue—fluffy, sweet, torched until those peaks are golden brown. Every component works in perfect harmony. It's sweet but not cloying, rich but not heavy, and that touch of flaky sea salt brings everything into focus.
Why I love this recipe
I love this recipe because it takes a traditional Southern dessert and gives it a modern, sophisticated twist without losing its soul. Sweet potato pie can sometimes be overlooked in favor of pumpkin, but this version demands attention. The salted caramel adds depth and complexity, while the torched meringue brings that wow factor that makes people pull out their phones to snap pictures. I also love how forgiving this recipe is—if your meringue peaks aren't perfect, they still taste amazing. If your caramel is a little thin, it just makes the pie more decadent. Every time I make it, I'm reminded that the best desserts are the ones made with love and a willingness to experiment. This pie represents everything I love about baking: tradition, creativity, and bringing joy to people's faces.
What You Need From Your Kitchen
- Sweet Potatoes: Roast until completely soft, then mash until silky smooth with no lumps
- Heavy Cream: Use full-fat for the richest, creamiest filling
- Dark Brown Sugar: Adds molasses notes that complement the sweet potato
- Salted Caramel: Make from scratch or use high-quality store-bought, cooled to room temperature
- Egg Whites: Bring to room temperature before beating for best meringue volume
- Pie Crust: Blind bake for 10 minutes before adding filling to prevent sogginess
Let's Make These Together
- Roast the Sweet Potatoes
- Start by preheating your oven to 400°F and roasting those sweet potatoes until they're incredibly tender. This concentrates their natural sweetness and gives you that silky smooth base for your filling. Once cooled, the sweet potatoes should mash effortlessly.
- Create the Salted Caramel
- Making caramel from scratch is easier than you think. Melt sugar in a heavy pan until it turns that gorgeous amber color, then carefully whisk in butter and cream. The sea salt is what transforms this from ordinary to extraordinary—it cuts through the sweetness and adds complexity.
- Build Your Filling Layers
- Combine your mashed sweet potatoes with cream, eggs, and warm spices until the mixture is incredibly smooth. Pour half into your crust, drizzle with caramel, then add the rest. That caramel swirl creates beautiful ribbons throughout the pie.
- Bake to Perfection
- Patience is key here. Bake until the filling is set but still has a slight wobble in the center—this ensures a creamy texture, not a dry one. Let it cool completely before adding the meringue.
- Crown with Torched Meringue
- Beat those egg whites to stiff, glossy peaks, then spread or pipe them onto your cooled pie. The kitchen torch is where the magic happens—watch those peaks turn golden and caramelized. Finish with a sprinkle of flaky sea salt.
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Switch Things Up
I first made this pie on a whim one October afternoon when I had way too many sweet potatoes from the farmers market. I was experimenting with salted caramel that week and thought, why not combine them? The first time I torched that meringue and watched it turn golden, I knew I'd created something special. Now it's become my signature dessert—the one everyone requests. I've made it for Thanksgiving four years running, and each time I perfect it a little more. Last year, I added an extra drizzle of caramel before serving, and people literally gasped when they saw the slice. The sweet potato filling is so silky, and that hit of sea salt on the caramel cuts through the sweetness perfectly. It's become my go-to when I want to seriously impress.
Perfect Pairings
This pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For beverages, try it with a strong espresso to balance the sweetness, or a glass of bourbon for a truly Southern experience. If you're serving it at Thanksgiving, it complements traditional turkey dinner perfectly and holds its own alongside pumpkin pie. For a fun twist, serve it with spiced chai tea or mulled apple cider. The flavors also work wonderfully with a drizzle of extra caramel sauce and a sprinkle of toasted pecans on top.
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Frequently Asked Questions
- → Can I make this pie ahead of time?
Absolutely! You can make the pie up to 2 days in advance. Just add the meringue and torch it right before serving for the best texture and appearance.
- → Can I use canned sweet potato instead of fresh?
While fresh roasted sweet potatoes give the best flavor, you can use canned sweet potato puree in a pinch. Just make sure it's pure sweet potato with no added spices or sweeteners, and drain any excess liquid.
- → What if I don't have a kitchen torch?
You can brown the meringue under your oven's broiler. Place the pie on the top rack and broil for 1-2 minutes, watching very carefully as it can burn quickly. Rotate the pie for even browning.
- → How do I prevent the caramel from being too runny?
Make sure your caramel cools to room temperature before adding it to the pie. If it's too warm, it will mix with the sweet potato filling instead of creating distinct layers. You can also cook it a bit longer for a thicker consistency.
- → Can I freeze this pie?
The sweet potato filling freezes well, but the meringue doesn't. Freeze the pie without the meringue topping for up to 2 months. Thaw overnight in the refrigerator, then add fresh meringue and torch before serving.
- → Why is my meringue weeping?
Meringue weeping is usually caused by undercooking or humidity. Make sure to torch or bake the meringue thoroughly, and serve the pie within a few hours of adding the meringue for best results.
Conclusion
This Epic Salted Caramel Sweet Potato Pie is more than just a dessert—it's an experience. The harmony of sweet roasted sweet potatoes, decadent salted caramel, and pillowy torched meringue creates a flavor symphony that'll have your guests swooning. Whether you're serving this at Thanksgiving, a holiday gathering, or just because you deserve something special, this pie delivers on every level. The best part? It looks incredibly impressive but is totally achievable with a little patience and love.