Sweet Potato Pie with Marshmallow
If you’re craving a classic Southern dessert that’s both creamy and perfectly sweet, this Sweet Potato Pie with a toasted marshmallow topping is just what you need. The smooth, rich filling captures the comforting flavors of tradition, while the golden, fluffy marshmallows on top add a delightful twist that makes every bite irresistible. Whether it’s for a holiday gathering or a family dinner, this pie is sure to become a favorite that everyone will look forward to.
Nutrition
Calories: 350cal
Carbohydrate: 52g
Protein: 4g
Fat: 14g
Cholesterol: 90mg
Sodium: 200mg
Difficulty Level: easy
30 min Prep
1 hr 10 min Cook
1 hr 40 min Total
8 Servings
Ingredients
- 2 cups mashed sweet potatoes (about 3 medium sweet potatoes)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
- 1 1/2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and cube the sweet potatoes. Boil in a pot of water until soft (about 15-20 minutes). Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla, evaporated milk, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- Pour the sweet potato filling into the unbaked pie crust. Smooth the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the crust starts to brown too much, cover it with foil.
- Remove the pie from the oven and top with mini marshmallows. Return to the oven and bake for an additional 5-10 minutes, or until marshmallows are golden brown.
- Let the pie cool slightly before serving. Serve warm or at room temperature. Tip: Use a pie server to make neat slices.
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