Oh, sweet potato pie – it’s the dessert that screams “home” to me! But let me tell you, adding marshmallows takes this classic to a whole new level of delicious. I still remember the first time I tried this twist at my aunt’s Thanksgiving dinner – that gooey, lightly toasted marshmallow topping had everyone fighting for seconds. It’s like your favorite sweet potato casserole married a pie and had the most beautiful dessert baby.
What I love most is how the marshmallows caramelize just slightly in the oven, creating this perfect contrast to the creamy, spiced filling underneath. And don’t worry – it’s way easier to make than it looks! Whether you’re carrying on family traditions or starting new ones, this sweet potato pie with marshmallow topping is guaranteed to become a holiday staple at your table too.
Why You’ll Love This Sweet Potato Pie with Marshmallow
Trust me, this isn’t your grandma’s sweet potato pie (though she’ll probably beg you for the recipe). Here’s why it’s absolutely irresistible:
- The filling is luxuriously creamy with just the right amount of spice – cinnamon and nutmeg dance together perfectly
- That marshmallow topping transforms in the oven, creating gooey pockets of caramelized goodness in every bite
- It’s easier than pie (pun intended) – just mix, pour, bake, and top!
- The contrast of textures – silky filling, flaky crust, and pillowy marshmallows – will have everyone raving
- It’s the perfect holiday showstopper that looks fancy but secretly requires minimal effort
Seriously, once you try this version, you’ll never go back to plain sweet potato pie again. The marshmallows make all the difference!
Ingredients for Sweet Potato Pie with Marshmallow
Here’s everything you’ll need to create this heavenly dessert – and yes, every single ingredient matters! I’ve learned through trial and error that these exact measurements make all the difference:
- 2 cups mashed sweet potatoes (about 2 medium potatoes, roasted and peeled – trust me, fresh makes it!)
- 1 cup granulated sugar (the perfect amount to balance the natural sweetness)
- 1/2 cup butter, melted (real butter only – no substitutes for that rich flavor)
- 2 large eggs (room temperature blends better)
- 1/2 cup milk (whole milk gives the creamiest texture)
- 1 teaspoon vanilla extract (the good stuff – it shines through)
- 1/2 teaspoon ground cinnamon (just enough warmth without overpowering)
- 1/4 teaspoon ground nutmeg (freshly grated if you can)
- 1 unbaked pie crust (homemade or store-bought – no judgment here!)
- 1 cup mini marshmallows (the star of the show!)
See? Nothing too fancy – just good, honest ingredients that come together to create pure magic. Now let’s get baking!
Equipment You’ll Need
You don’t need any fancy gadgets for this pie – just basic kitchen tools that you probably already have (and if not, they’re worth investing in!):
- 9-inch pie dish (glass or ceramic works best for even baking)
- Mixing bowls (one large, one medium – I like to use my grandma’s old Pyrex set)
- Whisk (for that perfectly smooth filling)
- Rubber spatula (to scrape every last bit of that delicious filling)
- Measuring cups and spoons (accuracy matters with baking!)
- Oven (obviously – but make sure your oven thermometer is accurate!)
That’s it! No stand mixers or special equipment required – just good old-fashioned baking the way grandma did it.
How to Make Sweet Potato Pie with Marshmallow
Okay, let’s get to the fun part – making this dreamy pie come to life! I promise it’s easier than it looks, and the smell while it bakes? Absolute heaven. Here’s exactly how I do it every time:
Preparing the Sweet Potato Filling
First things first – grab your biggest mixing bowl. I whisk together the mashed sweet potatoes, sugar, and melted butter until they’re completely smooth. Then I beat in the eggs one at a time – this is crucial for that perfect texture! Finally, stir in the milk, vanilla, and spices. The filling should be silky but not runny – think thick pancake batter. A little lump is okay, but I whisk out any big ones.
Baking the Pie
Preheat that oven to 350°F (175°C) – no cheating on this step! Pour the filling into your unbaked pie crust (I sometimes make decorative edges with the extra dough). Bake for 45-50 minutes until the edges are set but the center still has a slight wobble. The real test? Insert a knife near the center – it should come out mostly clean with just a few moist crumbs.
Adding the Marshmallow Topping
Here’s where the magic happens! As soon as the pie comes out, quickly but carefully scatter mini marshmallows over the top. Pop it back in for just 3-5 minutes – watch closely because they go from perfect golden to burnt fast! You want them puffed and lightly toasted with maybe a few dark spots. Let it cool completely before slicing – I know, the hardest part!
Tips for Perfect Sweet Potato Pie with Marshmallow
After making this pie more times than I can count, here are my hard-earned secrets for sweet potato pie perfection:
- Use fresh sweet potatoes – roast them yourself for the deepest flavor (canned just doesn’t compare!)
- Let the pie cool completely before slicing – I know it’s hard to wait, but this keeps the filling from oozing everywhere
- Watch those marshmallows like a hawk – they go from golden to burnt in seconds! I keep the oven light on and don’t walk away
- For extra flavor, try sprinkling a pinch of sea salt over the marshmallows before toasting – it balances the sweetness beautifully
- If your crust browns too fast, tent the edges with foil – nobody likes burnt crust on their perfect pie
Follow these tips and you’ll have a pie so good, people will think you went to pastry school! If you enjoy baking holiday desserts, you might also enjoy this Classic Yule Log Cake Recipe.
Variations & Substitutions
Listen, I’m all about making recipes work for YOU! Here are my favorite ways to tweak this pie without losing that amazing flavor:
- Sweetener swap: Use 3/4 cup pure maple syrup instead of sugar – reduces the granulated sugar by 1/4 cup to account for the liquid
- Dairy-free? Coconut milk and vegan butter work beautifully (just don’t tell Grandma I said that)
- Extra texture: Stir 1/2 cup chopped pecans into the filling for a delightful crunch
- Spice lovers: Add a pinch of ground cloves or allspice to really warm things up
- Marshmallow alternatives: Can’t find minis? Regular marshmallows cut in half work too – just watch them extra close under the broiler
The beauty of this recipe? It’s forgiving and adaptable – just like the best home cooks!
Serving Suggestions
Oh honey, this pie shines all on its own, but a dollop of fresh whipped cream or scoop of vanilla ice cream takes it over the top! It’s perfect for Thanksgiving, Christmas, or any day that needs a little extra sweetness. I love serving it at our family’s holiday potlucks – the marshmallow topping always makes it the star of the dessert table!
Storage & Reheating
Here’s the scoop on keeping your sweet potato pie perfect: store it covered in the fridge for up to 4 days. Marshmallows will soften, but still taste amazing. To reheat, pop a slice in the microwave for 15-20 seconds – just enough to make those marshmallows gooey again without melting them completely. If you’re feeling fancy, a quick broiler blast (watch closely!) revives that toasted topping beautifully. And no, it doesn’t freeze well – the marshmallows turn weird. Trust me, I learned that the hard way!
Nutritional Information
Now, I’m no nutritionist, but here’s what you’re looking at per slice (and let’s be real – who stops at just one?). These are estimates since ingredients vary, but it gives you a general idea:
- Calories: About 320 per slice (worth every one!)
- Sugar: 25g (hey, it’s dessert – live a little!)
- Fat: 14g (that rich butter makes it so good)
- Carbs: 45g (mostly from those sweet potatoes and marshmallows)
- Protein: 4g (eggs and milk doing their thing)
Remember, these numbers can change based on your exact ingredients and how big you slice that pie (no judgment here on portion sizes!). It’s a holiday treat, so enjoy it guilt-free – life’s too short not to! For more holiday baking inspiration, check out our Cranberry Apple Crisp Recipe.
Frequently Asked Questions
I get asked about this pie all the time – here are the questions that pop up most often (and my honest answers after years of baking it!):
Can I use canned sweet potatoes?
Technically yes, but fresh roasted sweet potatoes make ALL the difference in flavor and texture. Canned tends to be watery and lacks that deep, caramelized sweetness. If you must use canned, drain it really well and reduce the milk by 2 tablespoons.
How do I prevent marshmallows from burning?
The secret is watching them like your favorite TV show – don’t look away! I put the pie on the middle rack and keep the oven light on. If they’re not browning after 3 minutes, move it up one rack level for the last minute.
Can I make this pie ahead?
Absolutely! Bake the pie (without marshmallows) up to 2 days ahead. Store covered in the fridge, then add marshmallows and bake for 5 minutes when ready to serve. The filling actually tastes better after resting!
Why did my marshmallows melt completely?
The pie was probably too hot when you added them! Let it cool for 5 minutes first – you want the filling set but not scorching. Mini marshmallows hold their shape better than large ones cut in half.
Can I freeze leftovers?
Honestly? I don’t recommend it. The marshmallows turn weirdly chewy and the filling gets watery. This pie is best enjoyed fresh – not that leftovers last long in my house anyway!
Did this sweet potato pie with marshmallow become your new favorite dessert? I’d love to hear about it! Leave a comment below or tag me on social – nothing makes me happier than seeing your baking successes (and yes, even the delicious disasters count!).
PrintIrresistible Sweet Potato Pie with Marshmallow Topping
A classic sweet potato pie topped with fluffy marshmallows for a delicious twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 unbaked pie crust
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- Mix mashed sweet potatoes, sugar, melted butter, eggs, milk, vanilla, cinnamon, and nutmeg in a bowl.
- Pour the mixture into the unbaked pie crust.
- Bake for 45-50 minutes or until set.
- Remove from oven and top with mini marshmallows.
- Return to oven for 3-5 minutes or until marshmallows are lightly browned.
- Let cool before serving.
Notes
- Use fresh sweet potatoes for best flavor.
- Allow pie to cool completely before slicing.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
