Sweet Potato Meringue Pie with Salted Pecan Crème Fraîche

8 servings
1 hr prep time
3 hrs total time

Rich, nutty crème fraîche and savory miso butterscotch balance this sweet potato meringue pie beautifully.  Check out this seasonal favorite from Reclaiming Provincial. 


Maple-Oat Browned Butter Crust

1 3/4 cups oats

1 cup plus 2 tablespoons all-purpose flour

6 tablespoons maple syrup

1 heaping teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

9 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

Sweet Potato Filling (adapted from Epicurious)

3 pounds sweet potatoes, or 2 cups canned sweet potato puree

1 (14 ounce) can sweetened condensed milk

2 large eggs

2 teaspoons fresh lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Marshmallow Meringue

3 egg whites

3/4 cup super fine sugar

3/4 teaspoon vanilla extract

1/4 teaspoon cream of tartar

Salted Pecan Crème Fraîche

8 ounces Vermont Creamery Crème Fraîche

1 1/2 cups unsalted pecans

2 teaspoons kosher salt

Burnt Miso Butterscotch (from Power Vegetables!)

1/2 cup shiro (white) miso

1/4 cup mirin

1/2 cup brown sugar

6 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened

1/2 cup hot water, as needed


  • STEP 1

    Heat oven to 350°F.

  • STEP 2

    Place oats, flour, maple syrup, salt, cinnamon, and ginger food processor bowl fitted with blade attachment. Melt butter in a saucepan over medium heat, swirling intermittently, until it begins to bubble and brown. Pour into the food processor (be sure to scrape out all out the browned bits). Pulse until oats are broken up and the ingredients clump together to form a dough.

  • STEP 3

    Press crust mixture into a 9-inch pie pan, forming a 1/4-inch thick crust (you may have a little bit left over). Bake for 10 minutes. Let cool completely.

  • STEP 4

    Meanwhile, pierce sweet potatoes all over and place on a baking sheet. Roast in 350°F oven for approximately 1 hour 15 minutes, or until potatoes are extremely tender. Remove from oven and let cool slightly. Scrape potato flesh out of skins and add to bowl of a food processor fitted with the blade attachment. Puree until completely smooth. Set aside 2 cups for pie and reserve the rest for another use.

  • STEP 5

    Place 2 cups sweet potato puree, sweetened condensed milk, eggs, lemon juice, cinnamon, nutmeg, and salt in large bowl. Whisk until smooth. Pour into baked pie crust, leaving at least 1/8-inch of space from the top of the filling to the edge of the crust. Bake approximately 50 minutes or until puffy and set in center.

  • STEP 6

    Meanwhile make meringue by, heating egg whites and sugar in a double boiler for 3-4 minutes, until sugar is completely dissolved. Transfer to the bowl of a stand mixer fitted with whisk attachment. Add vanilla extract and cream of tartar and whip, gradually increasing to high speed, 6-7 minutes or until meringue is stiff and glossy.

  • STEP 7

    Spread meringue over top of warm pie. To toast the top, bake at 375°F for 10-12 minutes, or broil 8 inches away from the heat source for a couple minutes, until nicely toasted. Alternatively, use a crème brûlée torch to brown the top.

  • STEP 8

    Pulse pecans and salt in the bowl of a food processor fitted with the blade attachment until crumbly (you don’t want them to be too fine and powdery). When ready to serve pie, sprinkle 3/4 cup of salted pecan mixture over crème fraîche and swirl in to combine. Serve along side of pie slice. Reserve any extra pecan mixture for sprinkling on top if desired.

  • STEP 9

    To make the Burnt Miso Butterscotch, heat oven to 400°F. Line a baking sheet with a silpat mat or parchment. Spread the miso out in an even layer, about 1/4-inch thick, on the baking sheet. Bake it until well browned and quite burnt around the edges, about 30 minutes. Remove from oven and let cool slightly. Transfer the miso to bowl of a food processor fitted with the blade attachment. Add mirin, brown sugar, butter, and a few tablespoons of water to the food processor and blend until smooth. Add more water as needed (I had to add quite a bit) until the mixture is smooth and drizzle-able. Store in the fridge and warm on the stove before serving with pie.

Carey Nershi 

Carey Nershi _Image

Carey Nershi 

Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.”