Yields: 8 servings

Prep Time: 25 mins

Total Time: 6 hrs 10 mins

🥧 Ingredients You’ll Need for Sweet Potato Pie with Marshmallow Topping

For the Crust 🥄

• 1 1/2 cups graham cracker crumbs
• 3 Tbsp. granulated sugar
• 1/2 tsp. kosher salt
• 1/2 cup unsalted butter, melted

Tip: For a spicier crust, try substituting graham crackers with crushed gingersnaps for extra warmth.

For the Filling 🍠

• 2 medium (12 ounces each) sweet potatoes
• 3 large eggs, at room temperature
• 2/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/2 cup half-and-half (or substitute with heavy cream)
• 4 Tbsp. unsalted butter, melted
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• Pinch of ground cloves

For the Topping 🍬

• 1/2 cup mini marshmallows
• 1/2 cup regular marshmallows, halved crosswise

Tip: You can also use marshmallow fluff or homemade marshmallows as an alternative topping.

👩‍🍳 Step-by-Step Instructions for Perfect Sweet Potato Pie

Step 1: Making the Crust 🥧

1. Preheat oven to 350°F.
2. Stir together graham cracker crumbs, sugar, and salt in a bowl. Add butter and stir with a fork until well-combined.
3. Press into the bottom and up the sides of a broiler-proof 9-inch pie plate.
4. Bake until edges are just barely golden, about 6 to 8 minutes. Cool on a wire rack.

Step 2: Preparing the Sweet Potato Filling 🍠

1. Increase oven temperature to 400°F.
2. Pierce sweet potatoes several times with a fork. Bake on a rimmed baking sheet until tender in the center (1 hour to 1 hour 20 minutes).
3. Carefully slice potatoes in half lengthwise and let stand until cool enough to handle.

Step 3: Baking the Pie 🕰️

1. Reduce oven temperature to 375°F.
2. Scoop potato flesh from skins into a food processor; discard skins. Process until smooth, about 1 minute. Measure out 1 1/2 cups puree.
3. Whisk together eggs, brown sugar, granulated sugar, half-and-half, butter, and vanilla. Whisk in pureed potatoes, salt, cinnamon, ginger, nutmeg, and cloves.
4. Pour filling into pie crust. Bake until filling is set around edges (it will still jiggle slightly in the center), about 35 to 40 minutes. Let cool completely on a wire rack for about 3 hours. The pie may be chilled at this point, if desired.

Step 4: Adding and Toasting the Marshmallow Topping 🔥

1. Before serving, preheat oven to broil with oven rack 5 inches from the heat source.
2. Wrap pie crust tightly with aluminum foil.
3. Scatter marshmallows over top of pie, and broil until golden brown, rotating pie halfway through for even browning, about 1 to 1.5 minutes.

✨ Expert Tips for the Best Sweet Potato Pie

Baking Tips and Tricks 🥄

Allow the pie to cool completely to enhance its flavor. For a seasonal twist, sprinkle cinnamon or ginger on top before serving.

Make-Ahead and Storage Tips 📦

Store leftovers in the refrigerator for up to 3 days. Freeze the pie (without marshmallows) if you want to make it in advance.

📊 Nutrition Facts and Variations

Nutritional Breakdown ⚖️

One slice of sweet potato pie provides approximately X calories, Yg fat, and Zg sugar.

Healthier Variations 🌱

• Reduce sugar for a less sweet pie.
• Use low-fat cream instead of half-and-half.

Fun Twists on the Recipe 🎉

Try a unique twist by adding candied pecans, or serve with whipped cream instead of marshmallows for variety.