A creamy, spiced sweet potato pie topped with toasted marshmallows, perfect for Thanksgiving or Christmas. This dessert brings comforting flavors with a hint of indulgence. The smooth, flavorful filling combined with the sweet, gooey marshmallow topping makes this pie an irresistible holiday favorite.

Why You’ll Love This Recipe

• Perfect for the holidays – A staple at Thanksgiving and Christmas gatherings.
• Rich and creamy texture – The sweet potato filling is silky smooth and full of warm spices.
• Toasted marshmallow topping – A sweet, slightly caramelized finish that adds a delightful contrast.
• Easy to prepare – Simple ingredients and straightforward steps make it beginner-friendly.
• Make-ahead friendly – Can be prepared in advance and stored until ready to serve.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 frozen store-bought or homemade 9-inch pie crust
• 3 medium-sized sweet potatoes (about 2 cups)
• ¼ cup butter, room temperature
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs, beaten (room temperature)
• ¼ cup evaporated milk (room temperature)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• Mini marshmallows for topping

Directions

Roast the Sweet Potatoes

1. Preheat the oven to 425°F (220°C).
2. Place sweet potatoes on a foil-lined baking sheet and poke each several times with a fork.
3. Roast for 50-60 minutes until tender. Let cool slightly, then peel and purée the flesh in a food processor or blender until smooth.

Reduce Oven Temperature

1. Lower the oven to 350°F (175°C).

Prepare the Filling

1. In a large mixing bowl, whip the sweet potato purée and butter until smooth.
2. Add granulated sugar and brown sugar, then mix well.
3. Beat in the eggs until fully incorporated.
4. Stir in evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and creamy.

Assemble the Pie

1. Place the pie crust on a baking sheet.
2. Pour the sweet potato filling into the crust and smooth the top.

Bake the Pie

1. Bake at 350°F for 50-60 minutes, until the filling is set and the crust is golden.
2. The center may jiggle slightly but will firm up as it cools.

Cool the Pie

1. Allow the pie to cool for at least 30 minutes.

Add Marshmallow Topping

1. Preheat the broiler on high.
2. Spread mini marshmallows in a single layer over the pie. Optionally, sprinkle chopped pecans on top for added texture.
3. Toast under the broiler for 1-2 minutes until the marshmallows are golden brown. Watch closely to avoid burning.

Serve

1. Let the pie cool to room temperature (1-2 hours) and refrigerate for 1-2 more hours for a firmer texture.
2. Slice and serve warm or chilled. Enjoy!

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 8
• Calories: ~320 kcal per serving

Variations

• Nutty Crunch: Add chopped pecans or walnuts on top of the marshmallows for extra crunch.
• Spiced Twist: Increase cinnamon and nutmeg for a bolder spice flavor.
• Maple Sweetness: Replace granulated sugar with maple syrup for a deeper, natural sweetness.
• Bourbon Infusion: Add a tablespoon of bourbon to the filling for a rich, Southern touch.
• Coconut Cream: Swap evaporated milk for coconut milk for a dairy-free alternative.

Storage/Reheating

• Refrigeration: Store leftover pie in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Warm individual slices in the microwave for 20-30 seconds or place the whole pie in a 300°F oven for 10-15 minutes.

FAQs

1. Can I use canned sweet potatoes instead of fresh ones?

Yes, but fresh sweet potatoes provide a better texture and flavor. If using canned, drain and mash them well.

2. How do I prevent my pie from cracking?

Avoid overbaking. The center should be slightly jiggly when removed from the oven, as it will firm up while cooling.

3. Can I make this pie without marshmallows?

Absolutely! You can top it with whipped cream, a pecan streusel, or leave it plain.

4. How do I know when the pie is fully baked?

Insert a knife or toothpick into the center; if it comes out mostly clean, the pie is ready.

5. Can I use a graham cracker crust instead of a traditional pie crust?

Yes! A graham cracker crust adds a delicious twist to the classic pie.

6. How far in advance can I make this pie?

You can make it 1-2 days in advance and store it in the fridge. Add the marshmallow topping just before serving.

7. Can I use a store-bought sweet potato purée?

Yes, but ensure it’s unsweetened and unseasoned for the best results.

8. What can I substitute for evaporated milk?

Heavy cream, half-and-half, or whole milk work well as substitutes.

9. How do I keep the marshmallows from burning?

Broil them for only 1-2 minutes and keep a close eye on them. You can also use a kitchen torch for more control.

10. Can I make this pie gluten-free?

Yes! Simply use a gluten-free pie crust or make a crustless version.

Conclusion

Sweet Potato Pie with Marshmallows is a classic holiday dessert that’s rich, creamy, and perfectly spiced. The toasted marshmallow topping adds a delightful sweetness and festive touch, making it a must-have treat for Thanksgiving or Christmas. Whether served warm or chilled, this pie is sure to be a crowd-pleaser at any gathering. Enjoy baking and sharing this comforting dessert with your loved ones!