Sweet Potato Tart with Marshmallow Meringue

a sweet potato tart and metal forkon a green and white floral plate with a second tart in the background

5 from 1 vote

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

Cook Time 1

Calories 394kcal

Author Lisa Bynum

Ingredients

Graham Cracker Crust:

1 ¼ cups ginger snap cookies crushed
1 ¼ cups graham crackers crushed
6 tablespoons unsalted butter melted

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
⅛ teaspoon salt
¼ cup white granulated sugar
1 7 ounce jar marshmallow crème

Instructions

For the crust:

Preheat the oven to 325 degrees.
In a medium bowl, combine the crushed cookies and graham crackers. Add the butter and mix to combine. The 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 the consistency.
Press the 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 the crust for 15 minutes or until the crust is set. Remove the crust from the oven and allow to it cool.

For the sweet potato filling:

Combine the 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 the 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 the meringue over the tart, making sure to seal the edges. Bake for 15 minutes until the meringue is golden.

Notes

Because of the meringue, sweet potato tart is best when eaten within a few hours. However, any leftovers should be stored in a covered container in the refrigerator. Keep in mind, the meringue will likely weep or get a little soggy the longer it sits in the fridge.

Nutrition