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Sweet Potato Pie with Marshmallow Topping Recipe

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4.3 from 243 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This Sweet Potato Pie with Marshmallow Topping is a classic Southern dessert featuring a smooth, spiced sweet potato filling baked in a flaky crust and topped with toasted mini marshmallows. Perfect for holiday gatherings or any cozy occasion, this pie blends warm spices and creamy texture with a sweet, gooey marshmallow finish.

Ingredients

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, ground cinnamon, ground nutmeg, ground ginger, salt, and melted butter. Mix thoroughly until the ingredients are well blended into a smooth mixture.
  3. Fill Pie Crust: Pour the prepared sweet potato filling into the unbaked 9-inch pie crust, spreading it evenly.
  4. Bake Pie: Bake the pie in the preheated oven for 50 to 60 minutes, or until a knife inserted near the center comes out clean, indicating the filling is set.
  5. Add Marshmallow Topping: Remove the pie carefully from the oven and evenly arrange the mini marshmallows over the top of the baked sweet potato filling.
  6. Toast Marshmallows: Return the pie to the oven and bake for an additional 5 to 10 minutes, or until the marshmallows are golden brown and puffy.
  7. Cool and Serve: Allow the pie to cool completely before slicing and serving to let the filling set and prevent it from being too hot.

Notes

  • Use canned sweet potato puree for convenience, or make your own from baked and mashed sweet potatoes.
  • If you prefer a less sweet pie, reduce the amount of sweetened condensed milk slightly.
  • For a crispier crust, bake the crust for 5-7 minutes before adding the filling (blind baking).
  • Watch the marshmallows closely when toasting to avoid burning.
  • This pie can be stored covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://quickandsweetrecipes.com/sweet-potato-pie-with-marshmallow-topping-recipe/