Name: Sweet Potato Pie with Marshmallow Topping Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern American
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

Jump to Recipe· 4.3 from 243 reviews

If you’ve been searching for a dessert that feels like a warm hug on a plate, look no further than this Sweet Potato Pie with Marshmallow Topping Recipe. It brings together the creamy, spiced goodness of sweet potato filling with a delightfully toasted marshmallow crown that melts gently as you slice through. This recipe is a beautiful twist on a classic favorite that’s perfect for any occasion where comfort and a little sweetness are called for. Each bite bursts with cozy autumnal flavors, balanced perfectly by that soft, golden marshmallow top that everyone will adore.

Ingredients You’ll Need

A slice of pie with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a light brown crust that looks crumbly and firm. Above the crust is a thick, smooth orange filling, which stands out brightly. The top layer is a fluffy white meringue with peaks that are toasted to a light golden brown, showing a beautiful texture with soft shadows. The meringue looks soft and airy, with slight steam rising from it, adding a fresh, warm feel. The background is blurred, keeping the focus on the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Sweet Potato Pie with Marshmallow Topping Recipe is wonderfully straightforward. Each component plays a vital role, from the smooth and subtly sweet sweet potato puree to the fragrant spices that create depth, and of course, that irresistible marshmallow topping that takes the dessert over the edge.

Sweet potato puree (15 ounces): The creamy base that gives the pie its signature flavor and silky texture.
Sweetened condensed milk (14 ounces): Adds richness and the perfect amount of sweetness without overpowering the pie.
Large eggs (2): Serve as binding agents to set the filling firmly while keeping it tender.
Ground cinnamon (1 teaspoon): Infuses warmth and a fragrant spice note essential for that classic taste.
Ground nutmeg (1/2 teaspoon): Provides a subtle nutty undertone that complements the cinnamon perfectly.
Ground ginger (1/4 teaspoon): Offers a gentle zing that adds complexity without dominating the flavors.
Salt (1/4 teaspoon): Enhances all the sweet and spicy notes, balancing the overall taste.
Unsalted butter, melted (1 tablespoon): Enriches the filling and helps carry the spices evenly.
Unbaked pie crust (9-inch): The crisp and flaky foundation that holds the luscious filling flawlessly.
Mini marshmallows (2 cups): The crowning glory that toasts to golden perfection, adding texture and sweetness.

How to Make Sweet Potato Pie with Marshmallow Topping Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 375°F (190°C). This temperature is just right to cook the filling through evenly while giving the pie crust a lovely golden finish.

Step 2: Mix the Filling

In a large bowl, whisk together the sweet potato puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, salt, and melted butter until the mixture is smooth and uniform. This blend combines the creaminess and spices that are the heart of the pie.

Step 3: Fill the Pie Crust

Carefully pour the luscious filling into your unbaked 9-inch pie crust, spreading it evenly. This ensures a consistent bake and a perfect slice every time.

Step 4: Bake the Pie

Pop the pie into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a knife inserted near the center comes out clean, signaling that the custard-like filling has set just right.

Step 5: Add the Marshmallow Topping

Once baked, carefully take the pie out of the oven and scatter the mini marshmallows evenly across the top. They’ll soon melt and puff to create a stunning golden layer.

Step 6: Toast the Marshmallows

Return the pie to the oven for just 5 to 10 minutes or until the marshmallows are gloriously golden brown and puffy. Keep a close eye to prevent burning since marshmallows toast quickly.

Step 7: Cool Before Serving

Allow the pie to cool completely on a wire rack; this step is crucial because it helps the filling to fully set and makes slicing neater and easier.

How to Serve Sweet Potato Pie with Marshmallow Topping Recipe

A slice of pie with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly brown crust that is thick and coarse in texture. Above it, the middle layer is orange with a smooth and dense consistency, resembling a pumpkin filling. The top layer is fluffy white meringue with pointed peaks that are toasted to a golden brown, giving a slightly crisp appearance. The background shows a blurred kitchen setting with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the marshmallow topping is the star, feel free to add a sprinkle of chopped toasted pecans or a dusting of cinnamon on top for an extra layer of texture and spice that complements the pie beautifully.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the sweetness and add creamy coolness, making each bite even more heavenly.

Creative Ways to Present

If you’re serving a crowd, consider slicing the pie into mini portions and topping each with a bit of toasted marshmallow fluff or a drizzle of caramel sauce for an impressive presentation that invites smiles and seconds.

Make Ahead and Storage

Storing Leftovers

Sweet Potato Pie with Marshmallow Topping Recipe leftovers can be refrigerated in an airtight container or wrapped tightly with plastic wrap for up to 4 days. This keeps the filling moist and the marshmallows slightly soft.

Freezing

You can freeze the pie before adding the marshmallow topping. Wrap it well in foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add fresh marshmallows, toasting them just before serving.

Reheating

To reheat, place individual slices in the oven at 300°F (150°C) for about 10-15 minutes until warmed through. Avoid microwaving as it can make the marshmallows rubbery and the crust soggy.

FAQs

Can I use fresh sweet potatoes instead of canned puree?

Absolutely! Just roast or boil the sweet potatoes until tender, peel, and mash them smoothly. Make sure the puree is well blended to maintain the creamy texture of the filling.

What can I substitute for sweetened condensed milk?

Evaporated milk combined with sugar can work as a substitute, but sweetened condensed milk gives a richer and sweeter outcome that is hard to beat in this recipe.

Is it okay to use regular-sized marshmallows?

Yes, but mini marshmallows melt more evenly and create a nicer toasted topping. If using regular-sized marshmallows, cut them into smaller pieces for best results.

Can this pie be made gluten-free?

Definitely! Simply use a gluten-free pie crust to accommodate dietary needs without compromising on flavor or texture.

What is the best way to slice the pie?

Use a sharp, serrated knife and wipe it clean between slices to prevent the marshmallow topping from sticking, giving you clean and beautiful slices.

Final Thoughts

This Sweet Potato Pie with Marshmallow Topping Recipe has quickly become a beloved favorite, with its enticing flavors and comforting textures. Whether it’s for a holiday gathering or a special family treat, I encourage you to give this recipe a try. From the first bite to the last, it’s pure joy on a plate that’s sure to bring smiles and warm memories.