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Marshmallow-Topped Sweet Potato Pie

A true sliceable sweet potato pie with a creamy spiced roasted filling in a flaky crust, finished with mini marshmallows broiled until golden.
Course Dessert
Cuisine American
Keyword marshmallow-topped sweet potato pie
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 slices

Ingredients

For the Filling

  • 2 large sweet potatoes roasted and mashed, about 2 cups
  • 2 large eggs room temperature
  • ¾ cup brown sugar packed
  • ½ cup half and half or heavy cream
  • 4 tablespoon butter melted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 9-inch pie crust unbaked

For the Marshmallow Topping

  • 2 cups mini marshmallows minis, not large

Optional Marshmallow Meringue

  • 3 egg whites
  • ¾ cup granulated sugar
  • ¼ teaspoon cream of tartar

Instructions

Make and Bake the Pie

  • Roast whole sweet potatoes at 400F for 50 to 60 minutes until a knife meets no resistance. Scoop out the flesh, mash smooth, and cool to warm.
  • Whisk the mash with the eggs, brown sugar, half and half, melted butter, cinnamon, nutmeg, vanilla, and salt until evenly colored. Blend 30 seconds for a smoother filling.
  • Pour into the unbaked crust and bake at 350F for 50 to 60 minutes, until the center two inches jiggle as one soft set unit. Shield the crust edge with foil if it darkens early.

Top and Broil

  • Cool the pie at least 2 hours. A warm filling melts the marshmallows flat.
  • Scatter the mini marshmallows in a single even layer to the crust edge and ring the crust with foil.
  • Broil on high about 6 inches from the element for 60 to 90 seconds, rotating once at 40 seconds. Pull the pie as soon as the tips turn golden.

Meringue Variation

  • Whisk the egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until the sugar dissolves and the mixture reads 160F, about 4 minutes.
  • Whip on high for 5 to 7 minutes to stiff glossy peaks, spoon over the cooled pie, pull up peaks, and torch or broil the tips.

Notes

  • Pie, not casserole: The eggs turn the mashed sweet potato into a custard that slices cleanly.
  • Broiler discipline: 60 to 90 seconds at about 6 inches, rotating once. Do not walk away.
  • Cool first: Marshmallows on a warm pie melt into the filling instead of puffing.
  • Make ahead: Bake the pie a day early, then top and broil just before serving.
  • Storage: Loosely covered in the fridge for 3 days. Freeze the untopped pie up to 2 months.