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a sweet potato tart and metal forkon a green and white floral plate with a second tart in the background
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Sweet Potato Tart with Marshmallow Meringue

Sweet potato tart is like sweet potato casserole in dessert form. Creamy sweet potatoes are baked in a graham cracker crust and topped with toasted marshmallow meringue.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Calories 394kcal


Graham Cracker Crust:

Sweet Potato Filling:

  • 2 medium cooked sweet potatoes mashed (about 2 cups)
  • ½ cup unsalted Minerva Dairy butter softened
  • ½ cup whole milk
  • 2 large eggs
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup granulated white sugar
  • ½ cup light brown sugar
  • 2 tablespoons flour
  • 1 tablespoon lemon juice

Marshmallow Crème Meringue:

  • 3 egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 1/8 teaspoon salt
  • ¼ cup white granulated sugar
  • 1 7 ounce jar marshmallow crème


For the crust:

  • Preheat oven to 325 degrees.
  • In a medium bowl, combine crushed cookies and graham crackers. Add butter and mix to combine. Crumbs should form a ball when squeezed in the palm of your hand. If not, add additional melted butter one tablespoon at a time until you reach desired consistency.
  • Press crumbs into the bottom and up the sides of one 9-inch fluted tart pan or six 4.75-inch mini fluted tart pans. Bake for 15 minutes or until crust is set. Remove crust from the oven and allow to cool.

For the sweet potato filling:

  • Combine mashed sweet potatoes and butter in a large mixing bowl. Mix at medium speed until blended.
  • Pour in the milk.
  • Add the eggs, one at a time.
  • Add the nutmeg, cinnamon, vanilla, sugars, flour, and lemon juice.
  • Pour mixture into the cooled crust. Bake at 325 degrees for 45 minutes to one hour until the center is set and no longer wobbly.

For the marshmallow meringue:

  • While tart is baking, beat the egg whites, cream of tartar, salt and sugar at medium high speed using an electric mixer. Beat until soft peaks form.
  • Gradually add the marshmallow crème. Continue to beat until stiff peaks form.
  • Spread or pipe meringue over the tart, making sure to seal edges. Bake at 325 degrees for 15 minutes until the meringue is golden.


Serving: 1slice | Calories: 394kcal | Carbohydrates: 50g | Protein: 4.6g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 238mg | Potassium: 215mg | Fiber: 2.3g | Sugar: 31g | Vitamin A: 201IU | Vitamin C: 13mg | Calcium: 6mg | Iron: 7mg