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Marshmallow-Topped Sweet Potato Pie Slice

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This easy holiday dessert features a creamy, spiced sweet potato filling topped with golden, gooey marshmallows. It’s a nostalgic, crowd-pleasing pie that’s simple to make and perfect for celebrations.

Ingredients

Scale
  • 2 cups cooked sweet potatoes, mashed (about 2 large sweet potatoes or 500g)
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup evaporated milk (or whole milk or unsweetened non-dairy milk)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • Optional: 1 tablespoon sugar for sprinkling on crust
  • 1 1/2 cups mini marshmallows (about 80g)
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash, peel, and cut sweet potatoes into chunks. Boil in water until fork-tender, about 12-15 minutes. Drain and mash until smooth (about 2 cups).
  3. In a large bowl, whisk together mashed sweet potatoes, brown sugar, granulated sugar, eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt. Blend with a hand mixer or food processor for a velvety texture.
  4. Place unbaked 9-inch pie crust into pie plate. Flute or crimp edges. Optional: Sprinkle 1 tablespoon sugar over the bottom.
  5. Pour sweet potato mixture into prepared crust and smooth the top.
  6. Place pie plate on a baking sheet and bake at 375°F (190°C) for 30-35 minutes, until edges are set and center jiggles slightly. Cover crust edges with foil if browning too quickly.
  7. Remove pie from oven and scatter mini marshmallows evenly over the top. Sprinkle with chopped nuts if using.
  8. Return to oven and bake 6-8 minutes until marshmallows are puffed and golden brown. For extra color, broil for 1 minute, watching closely.
  9. Let pie cool on a wire rack for at least 1 hour before slicing. For cleaner slices, chill for 2 hours and wipe knife between cuts.

Notes

For deeper flavor, roast sweet potatoes instead of boiling. Blend filling for a smooth, custardy texture. Watch marshmallows closely to prevent burning. Use a gluten-free crust or dairy-free substitutes as needed. Let pie cool fully for clean slices.

Nutrition

Keywords: sweet potato pie, marshmallow topping, holiday dessert, Thanksgiving, easy pie, Southern dessert, vegetarian, comfort food

Find it online: https://jodierecipes.com/marshmallow-topped-sweet-potato-pie-slice-recipe-easy-holiday-dessert/