Description

There’s nothing quite like the comforting taste of a sweet potato pie during the holiday season. This recipe takes the traditional version and adds a nostalgic twist with a gooey toasted marshmallow topping. Creamy, spiced filling, a buttery crust, and golden marshmallows on top make it a showstopper for Thanksgiving, Christmas, or any special gathering.

Ingredients

Scale

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

For the 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 Topping

3 cups mini marshmallows

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Instructions

Prepare the sweet potatoes by roasting them whole at 400°F (200°C) for 45–50 minutes until tender, or peel, chop, and boil for 20 minutes. Mash until smooth and measure 2 cups.
Make the pie crust by mixing flour, salt, and sugar in a bowl. Cut in cold butter until coarse crumbs form. Add ice water until the dough comes together. Wrap in plastic and chill for 30 minutes. Roll out and fit into a 9-inch pie dish. Blind bake at 375°F (190°C) for 10 minutes.
Mix the filling by combining mashed sweet potatoes, brown sugar, eggs, milk, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
Bake the pie by pouring the filling into the crust and baking at 350°F (175°C) for 45–50 minutes, until set in the center. Cool for at least 30 minutes.
Add the marshmallow topping by scattering mini marshmallows evenly over the cooled pie. Broil for 1–2 minutes until golden brown.
Cool slightly, slice, and serve at room temperature or chilled.

Notes

Roasting sweet potatoes gives a richer flavor, while boiling is quicker.
Watch the marshmallows closely while broiling—they can burn quickly.
Make ahead by baking the pie a day in advance and adding marshmallows just before serving.
Store leftovers in the refrigerator for up to 4 days.

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