A classic pie with a sticky sweet update…Spiced Sweet Potato Pie with Marshmallow Topping! This easy and DELICIOUS pie needs to make it onto YOUR holiday menu!
In case I haven’t given you enough options for your holiday dessert table yet…I’m bringing you one more! The past few weeks I’ve shard a seriously showstopping dessert in the form of a White Chocolate Cranberry Cheesecake, a more classic option, Brown Sugar Brown Butter Pecan Pie, as well as easy options like Cranberry Orange Shortbread Cookies and 3 Minute Cranberry Pistachio Fudge.
Today, I’m bringing it all together with this showstopping, classic, and oh-so easy Spiced Sweet Potato Pie with Marshmallow Topping.
If you have never had a sweet potato pie before, welcome to heaven. If you’ve been here before but are eyeing that marshmallow topping…you know you’re in the right place. There is nothing like taking a bite of the creamy, sweet filling and find your mouth tingling with the sticky sweet roasted marshmallows. It’s an experience everyone should have.
This pie is delightfully easy to pull together and can be refrigerated for up to 3 days before serving. Shamefully, this pie is now four days old and I’ve just been too lazy to photograph it until now. You can see how beautifully it has held up. And now my family is going to devour it within the next hour. They’ve been eyeing it for DAYS.
I don’t know about you but desserts are the star of the show at our house on Thanksgiving. I’m there for the meat and potatoes but everyone else wants to see a SPREAD of desserts. Having easy options that look like this…yeah, I win.
The marshmallow topping is done right at the last second…or a couple hours before, whatever works best for you. Sprinkle the marshmallows on and pop the pie under the broiler for a minute or two, just until the marshmallows start to turn golden brown. That’s when the magic happens.
Just watch how fast this pie disappear at your holiday celebration!
- 1 9-inch unbaked, deep-dish pie crust
- 2 medium sweet potatoes (about 1.5 pounds)
- 6 tbsp unsalted butter, softened
- 1 cup DARK brown sugar, packed
- 3 tbsp molasses
- 1 tsp ground cinnamon
- ¾ tsp ground allspice
- ½ tsp ground nutmeg or freshly grated
- 2 tsp vanilla extract
- ½ tsp salt
- 2 large eggs, room temperature
- 1-2 cups miniature marshmallows
- Preheat the oven to 425F.
- Transfer the pie crust to your pie plate and crimp the edges. Line the crust with parchment paper and top with pie weights (or beans, rice or coffee beans...)
- Bake for 10 minutes. Remove weights and parchment paper and reduce oven temperature to 375F. Return to the oven and bake an additional 7 minutes or until edges are lightly browned.
- Reduce oven temperature to 350F.
- While the crust is baking, fill a medium pot with water and generously salt.
- Peel the sweet potatoes and cute into 1 - 2 inch chunks.
- Place the sweet potatoes in the pot and bring the water to a boil. Cook at a low boil until the potatoes are tender, about 15 minutes. Drain well.
- In a large mixing bowl, beat together sweet potatoes, butter, brown sugar, molasses, cinnamon, allspice, nutmeg, vanilla extract, and salt. Beat until nice and smooth.
- Beat eggs in one at a time.
- Transfer filling to the pie crust and smooth the top. Bake 45 minutes or until the center of the pie has set up.
- If refrigerating: Cool pie, cover with plastic wrap and refrigerate for up to 3 days. When ready to serve, remove from refrigerator, let warm on counter top for 30 minutes before topping with marshmallows and broiling for 1 to 2 minutes or until marshmallows are golden brown.
- If serving: Cool pie slightly, top with marshmallows and broil for 1 to 2 minutes or until marshmallows are golden brown.
More treats for the holidays!
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