Sweet Potato Pie with Toasted Marshmallow Topping Recipe

There’s something undeniably comforting about the warm, spiced sweetness of a freshly baked sweet potato pie. This Southern classic has long been a staple at holiday tables, especially during Thanksgiving and Christmas, where its rich flavors and inviting aroma bring families together. While traditional sweet potato pie is often topped with a simple crust or whipped cream, this recipe takes it one step further with a golden, toasted marshmallow topping. The pillowy marshmallows melt into a gooey layer, creating a nostalgic twist that feels both festive and playful.

The inspiration for this dish comes from the tradition of sweet potato casserole, often topped with marshmallows, which many families enjoy during the holidays. By blending the creamy, spiced filling of a classic pie with that beloved marshmallow finish, you get the best of both worlds. Whether you’re looking to impress guests at a special gathering or simply want to treat yourself to a slice of comfort, this Sweet Potato Pie with Toasted Marshmallow Topping is the perfect choice.

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Why You’ll Love This Recipe

Sweet potato pie already has a reputation for being one of the most soul-satisfying desserts out there. Adding toasted marshmallows on top elevates it into something truly unforgettable. Here’s why this recipe deserves a spot in your baking lineup:

• A nostalgic twist on tradition – Combines the flavors of sweet potato pie and sweet potato casserole in one irresistible dessert.

• Perfect for holidays and gatherings – Ideal for Thanksgiving, Christmas, or any special dinner where you want to impress.

• Rich and creamy filling – Sweet potatoes lend natural sweetness and a smooth texture that rivals pumpkin pie.

• Simple yet stunning topping – The toasted marshmallows not only taste delicious but also create a dramatic presentation.

• Crowd-pleasing flavor – A balance of cozy spices, buttery crust, and gooey topping ensures every bite is memorable.

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Ingredients

Here’s everything you’ll need to make this indulgent pie:

For the Pie Crust

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• 1 tablespoon sugar

• ½ cup cold unsalted butter, cubed

• 3–4 tablespoons ice water

(Alternatively, you can use a store-bought pie crust for convenience.)

For the Sweet Potato Filling

• 2 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)

• ¾ cup brown sugar, packed

• 2 large eggs

• ½ cup whole milk

• 4 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• Pinch of salt

For the Marshmallow Topping

• 3 cups mini marshmallows

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Directions

1. Prepare the Sweet Potatoes

The foundation of a truly great sweet potato pie lies in how you prepare the sweet potatoes. To begin, wash and scrub your sweet potatoes thoroughly, making sure there’s no dirt on the skin. You have two main methods for cooking them: roasting or boiling.

Roasting Method: This method enhances the natural sweetness of the potatoes. Place whole, unpeeled sweet potatoes on a baking sheet and roast at 400°F (200°C) for 45–50 minutes, or until they’re fork-tender. Once roasted, allow them to cool slightly before peeling off the skins. The flesh should be soft and caramelized in spots, which adds depth of flavor to your pie filling.

Boiling Method: If you’re short on time, peeling, chopping, and boiling is faster. Cut the sweet potatoes into chunks and place them in a pot of boiling water. Cook for about 20 minutes, or until easily pierced with a fork. Drain well, since excess water can make the filling too loose.

Whichever method you choose, mash the sweet potatoes until completely smooth, with no lumps. A potato masher works fine, but for an extra creamy filling, use a hand mixer or food processor. Measure out 2 cups of mashed sweet potatoes for your pie.

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2. Make the Pie Crust

While the sweet potatoes are cooking, turn your attention to the crust. A buttery, flaky crust is the perfect companion to the creamy filling.

In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes, and use a pastry cutter, fork, or your fingertips to cut the butter into the flour. The goal is to create a coarse, crumbly texture where pea-sized pieces of butter remain visible—these will melt during baking and create a flaky crust.

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it; too much handling will make the crust tough instead of tender. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough allows the butter to firm up and makes rolling easier.

Once chilled, roll out the dough on a lightly floured surface until it’s large enough to fit a 9-inch pie dish. Carefully transfer it to the dish, trim any excess dough, and crimp the edges for a decorative finish. To prevent the crust from becoming soggy once filled, blind bake it. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 10 minutes. Remove the weights and parchment, then set aside to cool slightly.

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3. Mix the Filling

Now it’s time to bring the heart of the pie together: the filling. In a large bowl, combine the smooth mashed sweet potatoes with brown sugar, eggs, milk, melted butter, vanilla extract, and warm spices like cinnamon, nutmeg, and ginger. Add just a pinch of salt to balance the sweetness.

Whisk everything until the mixture is creamy and well blended. The consistency should be smooth and velvety, not overly runny. If you want an ultra-silky texture, strain the mixture through a fine mesh sieve before pouring it into the crust.

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4. Bake the Pie

Pour the filling into the pre-baked pie crust, smoothing the surface with a spatula. Place the pie in a preheated 350°F (175°C) oven and bake for 45–50 minutes. The pie is done when the edges are set and the center is slightly puffed but still has a gentle jiggle when you move the dish. Overbaking can cause cracks in the surface, so start checking around the 40-minute mark.

Once baked, transfer the pie to a wire rack and let it cool for at least 30 minutes. Cooling allows the filling to firm up, making it easier to slice later.

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5. Add the Marshmallow Topping

This step transforms a traditional sweet potato pie into a showstopper. Once the pie has cooled slightly, scatter mini marshmallows evenly across the surface. Try to create an even layer so every slice gets a gooey topping.

Place the pie under the broiler for just 1–2 minutes. Watch closely—marshmallows can go from golden brown to burnt in seconds. You’re aiming for a perfectly toasted top with lightly crisp edges and a melty interior. If you prefer, you can also use a kitchen torch to toast the marshmallows more precisely.

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6. Cool and Serve

After toasting, let the pie sit for about 15–20 minutes before slicing. This brief cooling time helps the marshmallows set just enough for easier cutting. For neat slices, use a sharp knife coated with a little nonstick spray or wiped with a damp cloth between cuts.

Serve the pie at room temperature or slightly chilled. The filling will be creamy, the crust flaky, and the marshmallows irresistibly gooey. Pair with a cup of coffee, tea, or hot chocolate for the ultimate cozy dessert experience.

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Baking Tips for Success

• Choose the right sweet potatoes – Look for orange-fleshed varieties like Beauregard or Garnet, which yield the sweetest, creamiest results.

• Roasting vs. boiling – Roasting enhances the natural sweetness of the potatoes, while boiling saves time. Either method works well.

• Avoid overbaking – The filling should be set but still slightly jiggly in the center when removed from the oven. It will continue to firm up as it cools.

• Marshmallow timing – Broil with caution. A few extra seconds can mean the difference between beautifully golden and burnt.

• Make-ahead friendly – Bake the pie a day in advance, then add and toast the marshmallows just before serving.

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Variations to Try

This pie is delicious as written, but you can easily customize it to suit your taste or occasion:

• Pecan Crunch Topping – Replace marshmallows with a pecan streusel for a nutty, crunchy finish.

• Whipped Cream Swirl – Top with fresh whipped cream and a sprinkle of cinnamon instead of marshmallows for a lighter option.

• Mini Pies – Use a muffin tin and smaller crusts for individual servings that are perfect for parties.

• Spice it up – Add a pinch of allspice or cardamom for extra warmth and complexity.

• Gluten-Free Option – Use a gluten-free pie crust to accommodate dietary needs.

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Frequently Asked Questions

Can I use canned sweet potatoes?

Yes, canned sweet potatoes—often labeled as yams in the grocery store—can be used in place of fresh ones, and they’re a great time-saver if you’re short on prep time. Just be sure to drain them thoroughly, as the liquid in the can may water down your filling. Once drained, mash the sweet potatoes until completely smooth before mixing with the other filling ingredients. While fresh sweet potatoes tend to give the pie a richer, more natural sweetness, canned sweet potatoes still work beautifully and create a creamy, flavorful filling.

Can I make this pie ahead of time?

Absolutely. Sweet potato pie is one of those desserts that tastes even better the next day, as the flavors have more time to meld together. You can bake the pie one to two days ahead of your gathering and keep it chilled in the refrigerator. To maintain the best texture, wait to add the marshmallow topping until just before serving. This ensures the marshmallows stay fluffy, gooey, and lightly crisp instead of softening in the fridge.

How should I store leftovers?

Leftover pie should be loosely covered with plastic wrap or aluminum foil and stored in the refrigerator. It will keep for up to four days. The marshmallow topping may lose some of its toasty texture after a day or two, but it will still taste wonderful. If you’d like to freshen up the topping, you can place the pie under the broiler for a quick minute before serving.

Can I freeze sweet potato pie?

Yes, sweet potato pie freezes well, but it’s best to freeze it without the marshmallow topping. Once cooled, wrap the pie tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to two months. When ready to enjoy, thaw overnight in the refrigerator and toast the marshmallows just before serving.

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