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Sweet Potato

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Sweet Potato and Marshmallow Pie
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Sweet Potato
and Marshmallow Pie: A Creamy Thanksgiving Classic

140 mins
Cooking Time
Intermediate
Difficulty
13
Ingredients
Veg + Egg
Diet
A Thanksgiving staple with a twist; this sweet potato and marshmallow pie brings together silky spiced filling and golden, gooey marshmallows. Baked to perfection, it’s creamy, fragrant, and beautifully balanced for sweetness. Each bite captures the holiday spirit, pairing the earthy richness of sweet potatoes with nostalgic, toasted marshmallow magic.

Ingredients

UNITSIngredients
1Unbaked 9-inch pie crust
3 medium-sizedSweet potatoes
¼ cupUnsalted butter, softened
½ cupGranulated sugar
½ cupPacked light brown sugar
2Large eggs, lightly beaten
¼ cupEvaporated milk
1 teaspoonPure vanilla extract
½ teaspoonGround cinnamon
½ teaspoonGround nutmeg
¼ teaspoonGround ginger
¼ teaspoonSalt
2 cupsMini marshmallows

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Follow
Directions

Description - Step 1

Bake the Sweet Potatoes

Preheat oven to 425°F (220°C). Line a tray with foil and place the sweet potatoes on it. Pierce each with a fork several times and bake for about an hour until they’re soft to the touch. Once done, let them cool slightly, peel the skins, and mash or purée into a smooth texture. You’ll need roughly 2 cups of purée.

Description - Step 2

Make the Pie Filling

Lower the oven temperature to 350°F (175°C). In a large bowl, beat the mashed sweet potatoes and butter until fluffy. Add both sugars and blend again. Whisk in the eggs, followed by evaporated milk, vanilla, and all the spices. Mix until smooth — the filling should look creamy and lightly orange in colour.

Description - Step 3

Fill and Bake the Pie

Pour the prepared filling into the unbaked 9-inch pie crust placed on a baking sheet. Smooth out the surface. Bake on the middle rack for 50–60 minutes or until the filling is set and only slightly jiggling in the centre. Let the pie cool completely on a wire rack before adding the topping; this prevents melting.

Description - Step 4

Add the Marshmallow Topping

Once the pie is cool, preheat the oven’s broiler or set it to 400°F (200°C). Cover the top evenly with mini marshmallows. Place under the broiler for 1–3 minutes or bake for 3–5 minutes until the marshmallows puff up and turn golden brown. Keep a close watch; they brown fast! Remove immediately and cool slightly.

Description - Step 5

Serve and Enjoy

Let the pie rest for a few minutes before slicing. The filling will firm up beautifully, giving a clean cut. Serve warm or at room temperature for the best flavour balance between creamy filling and toasty marshmallow topping.

Step 1
Bake the Sweet Potatoes
60 Minutes
Step 2
Make the Pie Filling
10 Minutes
Step 3
Fill and Bake the Pie
60 Minutes
Step 4
Add the Marshmallow Topping
5 Minutes
Step 5
Serve and Enjoy
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve a generous slice on a rustic dessert plate with a drizzle of maple syrup around the edge.

... Read More

Pairing Instructions

pairing-instructions-image

Pair with a scoop of vanilla ice cream or a dollop of lightly whipped cream.

... Read More

Garnishing Instructions

garnishing-instructions-image

Top with a few extra toasted marshmallows and a dusting of ground cinnamon.

... Read More

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