Sweet Potato Pie with Marshmallow Topping
This old fashioned Southern sweet potato pie is velvety smooth, rich, and decadent. The brown sugar pecan pie crust and the homemade marshmallow topping make this an epic dessert. It is not just for the holiday season, make this any time of the year.
Servings: 10 servings
Equipment
Ingredients
For the pecan brown sugar crust:
For the sweet potato pie:
- 2 pounds sweet potatoes
- 8 tablespoons butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
- 2 eggs
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
For the Marshmallow topping:
Instructions
For the crust
- Make the recipe for the pecan brown sugar crust. Pre-bake the crust and let it cool while you make the sweet potato pie filling.
For the sweet potato pie:
- Pierce several holes in the sweet potatoes and place them on a baking sheet. Bake for 45 to 55 minutes or until tender.
- When the sweet potatoes are cool enough to handle slice them in half and scoop the flesh into a food processor.
- Add the rest of the ingredients for the sweet potato pie and process until it is very smooth.
- Pour the filling into the pie crust. Bake at 350°F for 45 to 50 minutes.
- Remove from the oven and let cool on a wire rack.
For the marshmallow topping:
- Make the recipe for the homemade marshmallow cream.
- Spread the marshmallow on top of the pie.
- Use a kitchen torch to brown the top of the marshmallow or place the pie under the broiler for 2 to 3 minutes.
Video
Notes
- Alternative methods to cooking your sweet potatoes: You can also boil or microwave them until they are tender.
- Smaller sweet potatoes will bake faster. Extra-large sweet potatoes may need 60 to 70 minutes.
Nutrition
Serving: 1 | Calories: 286kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 243mg | Fiber: 3g | Sugar: 30g
