Sweet Potato Pie with Marshmallow Topping Recipe

Introduction

Sweet Potato Pie with Marshmallow Topping is a classic, comforting dessert perfect for cozy gatherings and holiday meals. This creamy, spiced pie comes alive with a golden, gooey marshmallow layer that adds a delightful finish. It’s simple to make and sure to impress your guests.

Ingredients

• 1 (15 ounce) can sweet potato puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 1 (9 inch) unbaked pie crust
• 2 cups mini marshmallows

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, combine the sweet potato puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, salt, and melted butter. Mix until well combined.
3. Step 3: Pour the sweet potato mixture into the unbaked pie crust.
4. Step 4: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
5. Step 5: Remove the pie from the oven and carefully arrange the mini marshmallows evenly over the top.
6. Step 6: Return the pie to the oven for 5-10 minutes, or until the marshmallows are golden brown and puffy.
7. Step 7: Let the pie cool completely before serving.

Tips & Variations

• Use fresh roasted sweet potatoes instead of canned puree for a more natural flavor and texture.
• Add a splash of vanilla extract to the filling for extra depth.
• For a crunchy contrast, sprinkle chopped pecans on top of the marshmallows before the final bake.
• If you prefer a less sweet topping, try toasted coconut flakes instead of marshmallows.

Storage

Store any leftover pie covered tightly in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 20-30 seconds or in a low oven until heated through, being careful not to melt the marshmallow topping too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the filling and assemble the pie in advance, but it’s best to bake the marshmallow topping just before serving to keep it fresh and golden.

What can I use if I don’t have mini marshmallows?

Regular-sized marshmallows can be chopped into smaller pieces, or you can use marshmallow fluff spread on top and then broiled briefly for a similar effect.

Sweet Potato Pie with Marshmallow Topping Recipe

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★★★★★

4.5 from 61 reviews

This Sweet Potato Pie with Marshmallow Topping is a classic, comforting dessert featuring a creamy sweet potato filling spiced with cinnamon, nutmeg, and ginger, all nestled in a flaky pie crust. The crowning touch is a golden, toasted marshmallow topping that adds a delightful sweetness and texture contrast, perfect for festive occasions or cozy family gatherings.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 75-85 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Filling

• 1 (15 ounce) can sweet potato puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted

Crust

• 1 (9 inch) unbaked pie crust

Topping

• 2 cups mini marshmallows

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the pie evenly.
2. Mix Filling: In a large bowl, combine the sweet potato puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, salt, and melted butter. Mix thoroughly until the ingredients are well blended and the filling is smooth.
3. Fill Crust: Pour the prepared sweet potato mixture into the unbaked 9-inch pie crust, spreading it evenly.
4. Bake Pie: Place the pie in the oven and bake for 50-60 minutes, or until a knife inserted near the center comes out clean, indicating the filling is fully set.
5. Add Marshmallows: Remove the pie from the oven carefully, then evenly arrange the mini marshmallows over the pie’s surface.
6. Toast Marshmallows: Return the pie to the oven and bake for an additional 5-10 minutes, or until the marshmallows become golden brown and puffy, forming a toasted topping.
7. Cool Pie: Remove the pie from the oven and allow it to cool completely before slicing and serving to let the filling set properly.

Notes

• Ensure the pie is completely cooled before serving to get clean slices.
• You can substitute homemade sweet potato puree if preferred; just roast and mash the sweet potatoes until smooth.
• To prevent marshmallows from burning, keep a close eye during the final bake.
• For a richer flavor, add a teaspoon of vanilla extract to the filling.
• This pie is best served within 2 days for optimal freshness; refrigerate leftovers.

Keywords: Sweet Potato Pie, Marshmallow Topping, Holiday Dessert, Classic Pie, Thanksgiving Pie