Oh, sweet potato pie – just saying those words makes me feel all warm and fuzzy inside! But let me tell you, adding marshmallows takes this classic dessert to a whole new level of deliciousness. I still remember the first time I tried this version at my aunt’s Thanksgiving dinner – the way those fluffy marshmallows melted into golden perfection on top of the creamy sweet potato filling? Absolute magic!

This isn’t just any pie – it’s like a hug in dessert form. The marshmallows add this wonderful contrast to the rich, spiced sweet potato filling that’ll have everyone asking for seconds. Growing up, we always had regular sweet potato pie at holiday gatherings, but when I started adding marshmallows a few years back? Well, let’s just say it became our new family tradition real quick!

What I love most is how simple yet special this sweet potato pie with marshmallow is. It’s got that perfect balance of comfort food nostalgia with just enough playful twist to make it exciting. Whether you’re serving it at Thanksgiving, Christmas, or just because it’s Tuesday, this pie never fails to bring smiles around the table.

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Why You’ll Love This Sweet Potato Pie with Marshmallow

This isn’t just dessert – it’s pure happiness in pie form! Here’s why it’ll become your new favorite:

That marshmallow topping transforms into a golden, gooey blanket that makes every bite magical
The sweet potato filling is creamy dreamy with just the right spice balance – not too heavy, not too sweet
It’s the perfect mix of nostalgic comfort food and special occasion wow factor

Perfect for Holidays and Gatherings

This pie screams celebration! It’s been the star of my Thanksgiving table for years. The marshmallows make it feel extra festive, and that first slice disappearing always kicks off the holiday cheer. Plus, it travels beautifully – just cover with foil and watch it become the most popular dish at any potluck.

Easy and Foolproof

Don’t let the fancy look fool you – this is one of the simplest pies you’ll make. If you can mix ingredients and pour them into a crust, you’re golden. The marshmallows do all the decorative work for you, and the filling comes together in one bowl. My secret? The recipe forgives little mistakes – my oven runs hot and it still turns out perfect every time!

Ingredients for Sweet Potato Pie with Marshmallow

Okay, let’s gather our treasures! Here’s everything you’ll need to make this dreamy pie come to life:

2 cups mashed sweet potatoes – about 2 medium ones, roasted until fork-tender (trust me, fresh is way better than canned!)
1/2 cup granulated sugar – just your regular white sugar does the trick
1/2 cup brown sugar – packed, because that molasses flavor is everything
2 large eggs – room temp works best for smooth mixing
1/2 cup evaporated milk – not sweetened condensed, that’s a different beast!
1/4 cup melted butter – I use unsalted so I can control the salt
1 tsp vanilla extract – the real stuff, please
1 tsp ground cinnamon – the warm hug of spices
1/2 tsp ground nutmeg – freshly grated if you’re feeling fancy
1/4 tsp salt – just a pinch to balance the sweetness
1 unbaked 9-inch pie crust – homemade or store-bought, no judgment here
1 cup mini marshmallows – regular sized work too, but minis give better coverage

See? Nothing too crazy – just simple, honest ingredients that work their magic together!

How to Make Sweet Potato Pie with Marshmallow

Alright, let’s get baking! This sweet potato pie with marshmallow comes together so easily – just follow these simple steps and you’ll have a showstopper dessert in no time. I’ve made this dozens of times, and I promise it’s foolproof if you take it step by step.

Preparing the Sweet Potato Filling

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your biggest mixing bowl and let’s make magic happen. Start by whisking together your mashed sweet potatoes and both sugars until they’re completely combined. Then crack in those eggs one at a time, mixing well after each addition – this helps create that silky smooth texture we love.

Now pour in the evaporated milk, melted butter, and vanilla. Give it a good stir until everything’s happily blended together. The spices come last – sprinkle in your cinnamon, nutmeg, and that pinch of salt. Keep mixing until you’ve got a gorgeous, creamy orange batter with no lumps. Pro tip: If it seems too thick, add a splash more evaporated milk. Too thin? A tablespoon of flour will fix it right up!

Baking and Adding Marshmallows

Carefully pour your beautiful filling into the unbaked pie crust – I like to do this on the oven rack to avoid spills. Bake for 45-50 minutes until the edges are set but the center still has just a slight jiggle when you gently shake the pan. Here’s where the marshmallow magic happens!

Pull the pie out (careful, it’s hot!) and quickly but evenly scatter those mini marshmallows across the top. Pop it back in for just 3-5 minutes – watch closely because marshmallows go from golden to burnt fast! You want them puffed and lightly toasted, like perfect little clouds. Let the pie cool completely before slicing – I know it’s hard to wait, but trust me, it’ll hold together so much better!

Tips for the Best Sweet Potato Pie with Marshmallow

After making this pie more times than I can count, I’ve learned a few tricks that guarantee perfection every time. First – always use fresh sweet potatoes! The canned stuff just doesn’t give that same rich, earthy sweetness. Roast them whole until fork-tender – the skins practically fall off, and they mash up beautifully. Brown butter mashed sweet potatoes are also amazing!

Watch that baking time like a hawk! Overbaking makes the filling dry, and underbaking means a runny mess. The edges should be set with just the tiniest wiggle in the center when you pull it out. And whatever you do, resist cutting into it right away – letting it cool completely (I know, torture!) means clean slices that hold their shape.

My marshmallow secret? Add them in two batches – half first for coverage, then the rest after they’ve melted slightly. This gives you that gorgeous, even golden topping without any bald spots!

Variations for Sweet Potato Pie with Marshmallow

Oh, the fun you can have with this recipe! Want to mix it up? Try adding a handful of chopped pecans to the filling for extra crunch – my cousin swears by this version. Feeling adventurous? A pinch of cardamom or allspice alongside the cinnamon gives it an exotic twist. For the marshmallows, try toasting them under the broiler for 30 seconds instead – just watch them like a hawk so they don’t burn! For another festive treat, check out these holiday snickerdoodles.

Serving and Storing Sweet Potato Pie with Marshmallow

When it comes to serving this beauty, I’ve learned a few tricks the hard way! Let the pie cool completely before slicing – I know it’s tempting, but those marshmallows need time to set up. Run your knife under hot water between slices for clean cuts through that gooey topping. It’s heavenly all on its own, but a dollop of whipped cream topping never hurt anybody!

Leftovers (if you have any!) keep covered at room temperature for about 2 days, but I prefer refrigerating after the first day. The marshmallows will soften in the fridge, but 10 seconds under the broiler brings them right back to life. You can also freeze the baked pie without marshmallows for up to 3 months – just add fresh marshmallows when you’re ready to serve!

Nutritional Information for Sweet Potato Pie with Marshmallow

Now, let’s be real – we’re not eating pie for its health benefits! But since you asked, here’s the scoop on what’s in each delicious slice. Remember, these numbers are just estimates – your actual pie might vary depending on exact ingredients and how big you slice it (no judgment if you go extra big!).

A standard slice (about 1/8th of the pie) comes in around 320 calories. You’re getting vitamins from those sweet potatoes, protein from the eggs, and let’s be honest – pure joy from those marshmallows! The sugars and fats make this a special treat, but hey – everything in moderation, right? For more information on the nutritional value of sweet potatoes, you can check out resources like the USDA FoodData Central.

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?
You can, but fresh really does taste better! Canned sweet potatoes tend to be mushier and sweeter than homemade mash. If you must use them, drain well and reduce the sugar slightly – start with 1/4 cup of each type and adjust to taste. But trust me, roasting your own sweet potatoes makes all the difference in flavor and texture!

My marshmallows keep burning – help!
Oh, I’ve been there! The trick is to watch them like a hawk during those last few minutes. Keep the oven light on and check every 60 seconds. If they’re browning too fast, turn off the oven and leave the door slightly open – the residual heat will finish melting them perfectly without burning. Mini marshmallows toast more evenly than large ones, too!

Can I make this pie ahead of time?
Absolutely! You’ve got two great options: 1) Bake the filling completely (without marshmallows) up to 2 days ahead, then add marshmallows and broil just before serving. 2) Assemble the whole pie and freeze before baking – just add 10-15 minutes to the bake time when ready. The marshmallows always taste best fresh though!

Share Your Sweet Potato Pie with Marshmallow

I’d love to hear how your sweet potato pie adventure turns out! Did your marshmallows get that perfect golden glow? Did your family go crazy for it like mine does? Snap a pic of your masterpiece and tell me all about it – I live for those kitchen success stories! Your tips might just help another baker create their new favorite dessert too. If you are interested in the science behind baking, you might find resources on Baking Stack Exchange helpful.