Sweet Potato Pie with Marshmallow Topping Recipe

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Here's an open secret: while pumpkins look pretty, if you want to make a custardy pie out of a classic fall food, you're far better off with sweet potatoes. Naturally sweet and flavorful, these delicious little tubers are easy to cook, easy to purée, and make a simply astounding sweet dessert. Topped with toasty marshmallow? Well. This is the fall flavor combination we deserve.  

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Yields: 8

Prep Time: 25 mins

Total Time: 6 hrs 10 mins

Ingredients

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For the crust:

For the filling:

  • 2

    medium (12 ounces each) sweet potatoes

  • 3

    large eggs, at room temperature

  • 2/3 c.

    packed light brown sugar

  • 1/3 c.

    granulated sugar

  • 1/2 c.

    half-and-half

  • 4 tbsp.

    (1/2 stick) 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 ground cloves

  • 1/2 c.

    mini marshmallows

  • 1/2 c.

    regular marshmallows, halved crosswise

Directions

  • Step 1Make the crust: Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and salt in a bowl. Add butter and stir with a fork until well-combined. Press into bottom and up the sides of a broiler-proof 9-inch pie plate. Bake until edges are just barely golden, 6 to 8 minutes. Cool on a wire rack. 
  • Step 2Increase oven temperature to 400°F. Pierce potatoes several times with a fork. Bake on a rimmed baking sheet until tender in the center when pierced with a knife, 1 hour to 1 hour 20 minutes. Carefully slice potatoes in half lengthwise and let stand until cool enough to handle. 
  • Step 3Reduce oven temperature to 375°F. Scoop potato flesh from skins into a food processor; discard skins. Process until smooth, about 1 minute. Measure out 1 1/2 cups puree (save remaining puree for another use). 
  • Step 4Whisk together eggs, brown sugar, and granulated sugar in a bowl. Whisk in half-and-half, butter, and vanilla. Whisk in pureed potatoes, salt, cinnamon, ginger, nutmeg, and cloves. Pour into piecrust. Bake, until filling is set around edges (will still jiggle slightly in center), 35 to 40 minutes. Let cool completely on a wire rack, about 3 hours. Pie may be chilled at this point, if desired. 
  • Step 5Before serving, preheat oven to broil with oven rack 5 inches from heat source. Wrap piecrust tightly with aluminum foil. Scatter marshmallows over top of pie, and broil until golden brown, rotating pie halfway through for even browning, 1 to 1 1/2 minutes.
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