Perfect Sweet Potato Pie with Marshmallow Topping

My Sweet Potato Pie Story

If you’d told me ten years ago that I’d choose Sweet Potato Pie with Marshmallow Topping over pumpkin pie, I would’ve laughed and said, “Never — I’m a pumpkin purist!”

But let me tell you, something magical happened.

It was a chilly November afternoon, the kind where the sky looks like brushed silver and the house smells faintly of cinnamon. I’d planned to make pumpkin pie for Thanksgiving, but when I opened my pantry — no pumpkin. Not a can. But there, sitting on the counter, were three sweet potatoes I’d roasted the night before.

I could almost hear my grandmother’s voice in my head saying, “Use what you have, dear — that’s where the best recipes are born.”

She was the queen of improvisation, sitting on her old wooden stool, whisking together magic without ever needing a recipe card. Her pies always tasted like love and patience — flaky crust, silky filling, and just enough sweetness to make you sigh.

So, inspired by her, I mashed those sweet potatoes, added butter, brown sugar, cinnamon, and a splash of vanilla. On a whim, I topped it with marshmallows — the way she’d top her holiday casseroles.

When it came out of the oven, bubbling and golden, I took one bite and felt my whole body relax. It was everything comforting — the soft warmth of sweet potatoes, the toasted marshmallow sweetness, the buttery crust — like autumn baked into a slice.

That day, pumpkin pie lost its crown.

Why This Sweet Potato Pie Is So Perfect

This Sweet Potato Pie with Marshmallow Topping is pure comfort. It’s smooth, fluffy, and balanced between sweet and earthy — with that nostalgic marshmallow finish everyone loves.

Here’s why you’ll fall in love with it too:

Creamy filling made from roasted sweet potatoes — naturally rich and velvety.
Perfectly spiced with cinnamon, nutmeg, and vanilla.
Golden marshmallow topping that adds sweetness and texture.
Buttery crust that holds everything together beautifully.

It’s the dessert that makes everyone at the table go quiet for a moment — the universal sign of true deliciousness.

Ingredients You’ll Need

For the Crust

1½ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold butter, cubed
3–4 tablespoons ice water

(Or use store-bought pie crust — no judgment here!)

For the Sweet Potato Filling

2 cups mashed roasted sweet potatoes (about 3 medium)
½ cup brown sugar
¼ cup granulated sugar
½ cup evaporated milk (or cream)
2 large eggs
¼ cup melted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
Pinch of salt

For the Marshmallow Topping

2 cups mini marshmallows
(Optional: ¼ cup chopped pecans for a crunchy twist)

Ingredient Notes

Sweet Potatoes: Roasting them intensifies their flavor — avoid boiling if possible.
Butter: Use real butter for that deep, cozy flavor.
Marshmallows: Mini ones melt evenly for that perfect golden top.

Time Investment That’s Actually Worth It

This pie takes time, but every minute smells and feels like home.

Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Total Time: ~2 hours 20 minutes

Step-by-Step Instructions

Step 1: Make the Crust

In a bowl, combine flour and salt. Cut in cold butter until crumbly. Gradually add ice water until dough comes together. Form into a disk, wrap, and chill for 30 minutes.

Roll out the dough on a floured surface, place into a 9-inch pie pan, and trim the edges. Prick the bottom with a fork and chill while you make the filling.

Diana’s Shortcut: When I’m pressed for time, I use a good-quality store-bought crust and focus my love on the filling — no one ever complains!

Step 2: Roast & Mash the Sweet Potatoes

Roast whole sweet potatoes at 400°F (200°C) for about 45 minutes, or until soft. Peel and mash until smooth.

This step fills your kitchen with the most heavenly aroma — warm, sweet, and earthy.

Step 3: Make the Filling

In a large bowl, whisk together mashed sweet potatoes, sugars, milk, eggs, melted butter, vanilla, and spices until silky smooth.

Pour filling into your prepared crust.

Step 4: Bake the Pie

Bake at 350°F (175°C) for 45–50 minutes, until the filling is set but still slightly jiggles in the center.

Cool for 30–40 minutes before adding the topping.

Step 5: Add the Marshmallow Topping

Once the pie has cooled slightly, scatter mini marshmallows evenly over the top. Return to the oven for 5–8 minutes, or until the marshmallows are golden and toasted.

Keep a close eye — marshmallows go from perfect to burnt in seconds!

Step 6: Cool, Slice & Enjoy

Let the pie cool completely before slicing. The filling will set beautifully, and those toasted marshmallows will form a gorgeous golden cloud on top.

Why I Feel Good About Serving This

This Sweet Potato Pie with Marshmallow Topping tastes indulgent but is made from simple, wholesome ingredients — no shortcuts, no canned fillings, just honest, homemade comfort.

Per Slice (1 of 8):

Calories: 360
Protein: 5 g
Carbs: 48 g
Fat: 16 g
Fiber: 3 g

It’s a dessert that nourishes both body and soul — sweet enough to feel special, real enough to feel like home.

Making It Even Better for You

You can tweak this pie to fit any taste or dietary preference:

Vegan Option: Use coconut milk and flax eggs, top with vegan marshmallows.
Nutty Twist: Add a layer of chopped pecans under the filling for crunch.
Spice It Up: Add cardamom or ginger for extra warmth.
Mini Pies: Use a muffin tin for adorable individual servings.

How I Love to Serve This

For Holidays:
Always the star of my Thanksgiving table — it’s comforting, nostalgic, and just a little whimsical with those marshmallows.

For Family Dinners:
Serve with whipped cream or a scoop of Chocolate Peanut Butter Banana Ice Cream. That sweet-salty combo is divine.

For Cozy Evenings:
One slice, a blanket, and a good movie. That’s my kind of self-care.

Learn from My Kitchen Disasters

Mistake #1: Boiling the sweet potatoes.

Fix: Roasting gives a deeper, caramelized flavor — always roast.

Mistake #2: Overbaking.

Fix: Take it out when it still jiggles slightly in the center; it’ll finish setting as it cools.

Mistake #3: Burning the marshmallows.

Fix: Watch them constantly. Use broil for 1–2 minutes max if you want extra color.

Storage & Make-Ahead Tips

Refrigerate:
Store covered in the fridge for up to 4 days.

Reheat:
Warm slices in the oven at 300°F (150°C) for 10 minutes to revive that gooey texture.

Freeze:
Freeze un-topped pie (without marshmallows) for up to 2 months. Add topping after reheating.

Diana’s Hosting Trick:
I bake the pie the night before, chill overnight, and toast the marshmallows right before serving — it looks and smells freshly baked.

Why This Recipe Earned a Permanent Spot in My Kitchen

This Sweet Potato Pie with Marshmallow Topping isn’t just dessert — it’s a memory in pie form.

It’s the smell of brown sugar and butter, the sound of laughter in a warm kitchen, the first slice passed around the table when everyone’s too full but somehow finds room for more.

Every time I make it, I think of my grandmother — her patience, her wisdom, and her belief that the best recipes come from the heart. She’d taste this pie, nod, and say, “Now that’s the taste of home.”

And she’d be right.

For more heartwarming dessert inspiration, follow me on Pinterest: https://uk.pinterest.com/DianaCookinge/.

Your Questions Answered

Q: Can I use canned sweet potatoes?
A: Yes, just drain well and mash — though roasted gives a richer flavor.

Q: Can I use a graham cracker crust?
A: Absolutely! It adds a nice crunch and sweetness.

Q: Can I make it ahead?
A: Yes — bake the pie a day early, refrigerate, then top with marshmallows before serving.

Q: What if I don’t have marshmallows?
A: Top with whipped cream, meringue, or a pecan crumble instead.

Final Thoughts

This Perfect Sweet Potato Pie with Marshmallow Topping is everything I love about fall baking — simple, nostalgic, and irresistibly comforting.

It’s a dessert that feels like sitting by the fireplace with family, laughter echoing, and the smell of caramelized sugar filling the air.

So go ahead — roast those sweet potatoes, grab a handful of marshmallows, and make a pie that will warm every heart at your table.

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