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Sweet Potato Pie with Marshmallows is a classic Thanksgiving and Christmas dessert made with mashed sweet potatoes combined with butter, sugar, eggs, evaporated milk, cinnamon, nutmeg and ginger, baked in a flaky pie crust and topped with mini marshmallows.

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Sweet Potato Pie has a slightly denser and smoother texture than pumpkin pie.

This delicious pie is a traditional southern dessert.

This sweet potato pie recipe takes a little over two hours to prepare including baking the sweet potatoes.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pie, I started by placing three medium sized sweet potatoes on a foil lined baking sheet.

I poked each of the potatoes five to six times with a fork.

I baked the sweet potatoes until they were tender, which took about an hour.

I cut the cooked sweet potatoes in half lengthwise.

I peeled the skin off and dumped the potato flesh into a food processor.

I puréed the sweet potatoes in the food processor until smooth.

I transferred the sweet potato to a mixing bowl.

I added some softened butter to the bowl.

I used an electric mixer to whip the sweet potato and butter together until well combined.

I added some granulated sugar and brown sugar to the bowl.

I mixed the sugar into the sweet potato mixture.

I added some beaten eggs to the bowl.

I continued mixing with the electric mixer to combine the eggs into the sweet potato mixture.

I added some milk, vanilla extract, cinnamon, nutmeg, ginger and salt to the bowl.

I continued mixing until all of the ingredients were full combined.

I placed a 9 inch store bought pie crust in a pie plate on a baking sheet.

I poured the sweet potato mixture into the pie crust and spread it out evenly.

I baked the pie until the crust was golden and the filling was set.

I let the pie cool for about thirty minutes.

I placed mini marshmallows in a single layer on top of the pie, covering it completely.

I placed the pie in the oven under the broiler to toast the marshmallows.

I allowed the pie to cool to room temperature and then finished by chilling it in the refrigerator until it was firm.

Then the sweet potato pie with toasted marshmallow topping was ready to slice and serve.

This sweet potato pie is the perfect harmony of autumn’s finest flavors.

Each bite is a symphony of rich, earthy sweetness and warm spices, reminiscent of the coziest fall evenings.

Nestled within a flaky, golden-brown crust, the sweet potato filling melds seamlessly with a buttery foundation that adds a delightful contrast to the pie’s luscious interior.

This flavourful sweet potato pie will be the perfect addition to your Thanksgiving table.

Serve your sweet potato pie with ice cream or whipped cream if desired to take it up a notch.

If you are looking for an easy holiday pie recipe, then you need to try this Sweet Potato Pie with Marshmallows!

More Pie Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Sweet Potato Pie with Marshmallows:

• 1 frozen store-bought or homemade 9-inch pie crust
• 3 medium-sized sweet potatoes (about 2 cups)
• 1/4 cup butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, beaten (room temperature)
• 1/4 cup evaporated milk (room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Mini marshmallows for topping

How to Make This Sweet Potato Pie with Marshmallows:

1. Preheat the oven to 425°F. Place sweet potatoes on a baking sheet lined with aluminum foil. Poke each potato 5-6 times with a fork. Bake for 50-60 minutes or until tender. Carefully squeeze the sides of the potato with an oven mitt to test doneness, it should have a slight give.
2. Once the potatoes are cool enough to handle, cut in half lengthwise, peel the skin and add the potato flesh to a food processor or blender (the skin should peel right off). Purée until smooth.
3. Reduce the oven temperature to 350°F.
4. In a large mixing bowl, whip the mashed sweet potatoes and the softened butter until well combined. Add the granulated sugar and brown sugar; mix. Beat in the eggs until fully combined. Mix in milk and vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
5. Prepare a 9-inch pie crust (frozen crusts do not need to be thawed) and place it on a baking sheet. Put the sweet potato filling inside the crust and smooth the top.
6. Bake the pie for 50-60 minutes or until the filling is set and the crust is golden (the middle can have a slight jiggle which is normal).
7. Let the pie cool for at least 30 minutes.
8. Preheat the broiler on high.
9. Spread mini marshmallows in a single layer over the top of the sweet potato pie, covering it completely. Optionally, sprinkle chopped pecans on top.
10. Toast the marshmallows under the broiler until golden brown and slightly caramelized (about 1-2 minutes). Keep a close eye on the broiler when toasting marshmallows to avoid burning. They can brown quickly.
11. The pie can be served warm, but it may not be set all of the way. For the best results, let the pie cool to room temperature (about 1-2 hours), then refrigerate for an additional 1-2 hours for the pie to become firm.
12. Slice and serve the Sweet Potato Pie with Toasted Marshmallow Topping. Enjoy!

FAQS:

How should I store the pie?

Store covered in the refrigerator for 3-4 days. Keep in mind the marshmallows may deflate or become slightly wet the longer it’s in the refrigerator. 

Can I use canned sweet potatoes?

While fresh sweet potatoes are recommended, canned sweet potatoes (yams) can be used as a shortcut. Drain and rinse them before using. 

Can I boil the potatoes instead of baking?

They can be boiled, but it is not recommended since it adds extra liquid into the potatoes and may result in loss of some flavor. 

Can I use regular milk or heavy cream instead of evaporated milk? Evaporated milk is highly recommended for this recipe because it adds sweetness, creaminess, and will make the pie less watery due to evaporated milk having much less water content than regular milk. Heavy cream can be used if preferred.

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