Sweet Potato Pie Recipe with Toasted Marshmallows

The first time I tasted sweet potato pie, I knew I’d stumbled upon something magical. That warm, velvety filling combined with the sweetness of toasted marshmallows—oh, it’s the kind of dessert that stops conversations at the dinner table. Whether you’re looking for a holiday showstopper or just craving some comfort food, this sweet potato pie recipe with toasted marshmallows will win over your heart (and everyone else’s too).

What makes this pie so special? It’s the perfect balance between earthy sweet potatoes and creamy, spiced filling, topped with pillowy marshmallows toasted to golden perfection. As someone who loves baking, I’ve tinkered with this recipe over the years to get it just right. And trust me, this version is foolproof. You’re about to discover your new favorite dessert!

So grab your apron, preheat the oven, and let’s make sweet potato pie magic happen.

Why You’ll Love This Recipe

• Classic with a twist: Sweet potato pie is a Southern classic, but the toasted marshmallow topping takes it to a whole new level of indulgence.
• Simple ingredients: You probably have most of these items in your pantry already—no fancy shopping trips required!
• Perfect for holidays: Thanksgiving, Christmas, or any cozy weekend—it’s a crowd-pleaser that feels festive.
• Family-approved: Kids love the gooey marshmallows, and adults appreciate the rich, spiced filling.
• Make-ahead friendly: You can prep the pie a day in advance, making it stress-free for entertaining.
• Unforgettable flavor: The combination of creamy sweet potatoes, warm spices like cinnamon and nutmeg, and the sweet marshmallow topping is simply irresistible.

What sets this pie apart is the toasted marshmallow topping. It’s not just pretty—it adds a layer of caramelized sweetness that complements the earthy richness of the sweet potatoes. Plus, the recipe is endlessly adaptable, so you can tweak it to make it your own.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a dessert that’s both comforting and showstopping. Here’s what you’ll need:

• Sweet potatoes: 2 cups, cooked and mashed (fresh is best, but canned sweet potatoes will work in a pinch).
• Brown sugar: 1/2 cup (light or dark, depending on how rich you want the flavor).
• Granulated sugar: 1/4 cup (adds a touch of sweetness and balance).
• Butter: 1/2 cup, melted and cooled slightly (unsalted works best).
• Eggs: 2 large, room temperature (helps bind the filling).
• Milk: 1/2 cup (whole milk or evaporated milk for extra creaminess).
• Vanilla extract: 1 teaspoon (adds warmth and depth).
• Spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a pinch of salt (the soul of the pie).
• Pie crust: 1 pre-made or homemade crust (use your favorite recipe).
• Mini marshmallows: 2 cups (for that gooey, golden topping).

If you’re feeling adventurous, you can swap the brown sugar for maple syrup or use coconut milk instead of regular milk for a dairy-free version. This recipe is pretty forgiving when it comes to small tweaks!

Equipment Needed

Here’s what you’ll need to make this sweet potato pie:

• Mixing bowls: For combining the filling ingredients.
• Hand mixer or whisk: To ensure the filling is smooth and creamy.
• Pie pan: A 9-inch pan works perfectly for this recipe.
• Potato masher: For mashing the sweet potatoes (or use a food processor for extra smoothness).
• Baking sheet: To catch any overflow and make cleanup easier.
• Spatula: For spreading the filling evenly.
• Broiler: Optional but helpful for perfectly toasting the marshmallows.

If you don’t have a broiler, no worries—you can toast the marshmallows in the oven for a little longer. And if you’re missing a potato masher, a sturdy fork gets the job done.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and place the rack in the center.
2. Prepare the sweet potatoes: Peel, boil, and mash the sweet potatoes until they’re smooth. You’ll need about 2 cups.
3. Mix the filling: In a large bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Use a hand mixer or whisk to blend until smooth.
4. Prepare the crust: Roll out your pie crust and fit it into a 9-inch pie pan. Crimp the edges for a decorative touch if desired.
5. Fill the pie: Pour the sweet potato mixture into the crust, spreading it evenly with a spatula.
6. Bake: Place the pie on the center rack and bake for 45-50 minutes, or until the filling is set and the edges are slightly puffed.
7. Add the marshmallows: Remove the pie from the oven and arrange mini marshmallows on top. Return to the oven and broil for 1-2 minutes, watching closely, until the marshmallows are golden brown.
8. Cool: Let the pie cool for at least 30 minutes before serving—this helps the filling set and makes slicing easier.

Cooking Tips & Techniques

Here are some tips to make sure your sweet potato pie turns out perfectly:

• Cook the sweet potatoes thoroughly: Undercooked sweet potatoes will leave lumps in the filling. Boil or bake them until fork-tender.
• Don’t overmix the filling: Overmixing can cause air bubbles, which may affect the texture of the pie.
• Blind bake for a crisp crust: For extra insurance, blind bake your pie crust for 10 minutes before adding the filling.
• Watch the marshmallows closely: They can go from golden to burnt in seconds under the broiler—don’t walk away!
• Room temperature ingredients: Make sure your eggs and milk are at room temperature for a smoother filling.

Variations & Adaptations

• Dairy-free: Swap the butter for coconut oil or vegan butter, and use almond or coconut milk instead of regular milk.
• Gluten-free: Use a gluten-free pie crust or skip the crust altogether and bake the filling in ramekins.
• Spicy twist: Add a pinch of cayenne or ginger to the filling for a subtle heat.
• Nutty topping: Sprinkle chopped pecans over the marshmallows for added crunch.
• Mini pies: Make individual-sized pies in muffin tins—perfect for parties or portion control.

One time, I swapped the marshmallows for a buttery pecan crumble topping, and it was a hit with my family. Don’t be afraid to experiment!

Serving & Storage Suggestions

Here’s how to serve and store your sweet potato pie:

• Serving: Serve the pie slightly warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
• Storage: Cover the pie tightly with plastic wrap or foil and store in the refrigerator for up to 4 days.
• Freezing: Wrap the pie securely and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm slices in the oven at 300°F (150°C) for 10 minutes, or microwave for 30 seconds.

The flavors deepen as the pie rests, so it’s even better the next day!

Nutritional Information & Benefits

This sweet potato pie isn’t just delicious—it’s packed with some surprising benefits:

• Sweet potatoes: Loaded with fiber, vitamins A and C, and antioxidants.
• Eggs: A great source of protein and healthy fats.
• Moderate sugar: Sweetness without going overboard.

Keep in mind that this recipe contains dairy and eggs, so it’s not vegan-friendly, but you can easily adapt it with substitutions!

Conclusion

This irresistible sweet potato pie with toasted marshmallows is the dessert you didn’t know you needed. It’s cozy, creamy, and satisfying—everything you want in a homemade treat. Whether you’re serving it at a holiday gathering or enjoying a slice with coffee on a quiet afternoon, it’s sure to bring a smile to your face.

I’d love to hear how you make this recipe your own! Share your tweaks, substitutions, or even your funny kitchen mishaps in the comments below. Don’t forget to pin this recipe to your holiday board so you can find it later!

Now go ahead and give it a try—I promise you’ll fall in love with every bite.

FAQs

Can I use canned sweet potatoes?

Yes, canned sweet potatoes work just fine. Just be sure to drain them well before mashing.

What if I don’t have a broiler?

No problem! Toast the marshmallows in the oven at 375°F (190°C) until golden brown.

Can I make this pie ahead of time?

Absolutely! Bake the pie, cover it, and refrigerate. Add the marshmallows and toast them right before serving.

How do I keep the crust from getting soggy?

Blind bake the crust for 10 minutes before adding the filling to ensure it stays crisp.

What can I use instead of marshmallows?

You can try a pecan crumble or whipped cream as a topping instead!

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