Sweet Potato Pie with Marshmallow Topping Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the pie evenly.
- 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.
- Fill Crust: Pour the prepared sweet potato mixture into the unbaked 9-inch pie crust, spreading it evenly.
- 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.
- Add Marshmallows: Remove the pie from the oven carefully, then evenly arrange the mini marshmallows over the pie’s surface.
- 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.
- 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
