Description

This comforting pie captures the cozy flavors of fall with creamy sweet potato filling, buttery crust, and a cloud of toasted marshmallows on top. Inspired by the classic holiday sweet potato casserole, it’s the perfect dessert for Thanksgiving or any festive family dinner. Each bite blends nostalgic sweetness with velvety texture, making it a heartwarming treat everyone will love.

Ingredients

Scale

For the Pie Crust

1 ½ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes
4–5 tablespoons ice water

For the Sweet Potato Filling

2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
½ cup evaporated milk
¼ cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

For the Marshmallow Topping

2 cups mini marshmallows

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Instructions

In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough forms. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim and crimp the edges. Chill while making the filling.
Preheat oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork, then roast for 45–55 minutes until tender. Peel and mash until smooth; measure 2 cups.
Reduce oven temperature to 350°F (175°C). In a large bowl, combine mashed sweet potatoes, sugars, eggs, melted butter, evaporated milk, and vanilla.
Add cinnamon, nutmeg, ginger, and salt, mixing until smooth. Pour into the prepared crust and smooth the top.
Bake for 45–50 minutes or until the filling is set. Let cool for 15–20 minutes.
Set oven to broil. Scatter mini marshmallows over the top and broil 1–2 minutes, until golden brown. Watch closely to avoid burning.
Let cool before slicing and serving.

Notes

Roast the sweet potatoes instead of boiling to enhance their natural sweetness.
Store leftover pie covered in the refrigerator for up to 4 days.
You can make it dairy-free by substituting coconut milk and plant-based butter.
If you prefer, use marshmallow crème or regular marshmallows cut in half for the topping.
Serve warm with whipped cream or vanilla ice cream for extra indulgence.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes