There’s something deeply nostalgic and soul-warming about a slice of sweet potato pie, especially when it's crowned with a layer of gooey, golden-brown toasted marshmallows. This Thanksgiving sweet potato pie with toasted marshmallow topping is a comforting, crowd-pleasing dessert that feels right at home on any fall dessert table. Rich with earthy sweetness from roasted sweet potatoes and warmly spiced with cinnamon and nutmeg, this pie brings a velvety texture and caramelized notes that pair beautifully with the light, airy crunch of broiled marshmallows. It’s the kind of dessert that gets asked for again and again—and might even outshine the pumpkin pie.
Whether you’re a die-hard fan of classic sweet potato dessert recipes or experimenting beyond the usual sweet potato cobbler or pudding, this pie offers a perfect midpoint: traditional, but with a little flair.
Thanksgiving Sweet Potato Pie with Toasted Marshmallow Topping
Prep Time 25 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Baking sheet For roasting the sweet potatoes.
Mixing bowls You’ll need a few sizes for mixing the crust and the filling.
Pastry blender or forks Helpful for cutting butter into the flour for the crust.
Rolling Pin If you’re making a homemade crust.
9-inch pie dish (deep dish) Essential for holding all that delicious filling and topping.
Electric hand mixer or whisk To blend the pie filling until smooth.
Spatula For spreading the filling and marshmallows evenly.
Aluminum foil or pie shield To prevent the crust from over-browning during baking.
Oven broiler Needed to toast the marshmallows to perfection.
For the Pie Filling
- 2 cups mashed roasted sweet potatoes about 2 large sweet potatoes
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
- Alternatively you can use a store-bought 9-inch pie crust (deep dish) for convenience.
For the Marshmallow Topping
- 2 1/2 cups mini marshmallows
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Pierce two large sweet potatoes a few times with a fork and place them on a foil-lined baking sheet. Roast for about 45-50 minutes or until fork-tender. Let cool, peel, and mash until smooth. You’ll need 2 cups of mashed sweet potato for the filling.
Roasting enhances the natural sugars and gives a caramelized depth of flavor you won’t get from boiling.
Step 2: Prepare the Crust (or Use Store-Bought)
In a mixing bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Roll out the chilled dough on a floured surface and fit into a 9-inch deep-dish pie plate. Crimp the edges and refrigerate while you make the filling.
Step 3: Make the Filling
Preheat the oven to 350°F. In a large bowl, combine mashed sweet potatoes, brown sugar, eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth using a hand mixer or whisk vigorously.
Pour the filling into the chilled pie crust and smooth the top with a spatula.
Step 4: Bake the Pie
Place the pie on the center rack of your preheated oven and bake for 45 to 50 minutes, or until the filling is set and no longer jiggles in the center. If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
Let the pie cool on a wire rack for at least 1 hour.
Step 5: Add the Marshmallow Topping
Once the pie has cooled, top it with an even layer of mini marshmallows, pressing them gently into the surface.
Turn the oven to broil and place the pie on the top rack. Broil for 30–60 seconds, watching very closely, until the marshmallows puff and turn golden brown. Remove immediately to prevent burning.
Let the pie sit for 10 minutes before slicing so the marshmallow topping sets slightly.
Perfect Pairings
This sweet potato pie with toasted marshmallow topping is a rich and creamy dessert that benefits from balanced pairings. Serve it with:
- Fresh whipped cream: The subtle sweetness complements the toasted topping beautifully.
- Coffee or spiced chai: The warming spices in the pie pair perfectly with cinnamon- or cardamom-heavy drinks.
- Butternut squash pie: If you’re planning a dessert spread, this makes a great contrast to the smoother, more custard-like texture of a squash pie.
- Vanilla bean ice cream: A cool scoop next to a warm slice makes for an unbeatable texture contrast.
- Crisp white wines or sweet dessert wines: Try a Riesling or Moscato to echo the sweetness and spice.
FAQs
1. Can I use canned sweet potatoes or yams?
Yes, you can use canned sweet potatoes or yams, but make sure they are unsweetened and drained thoroughly. Roasting fresh sweet potatoes is ideal for maximum flavor and texture, but canned versions work in a pinch.
2. What type of sweet potatoes are best for pie?
Orange-fleshed sweet potatoes like Beauregard or Garnet are best. They’re naturally sweet, moist, and creamy once baked—ideal for dessert recipes like sweet potato pie or sweet potato cheesecake.
3. Can I make this pie ahead of time?
Absolutely. You can bake the pie (without the marshmallow topping) up to 2 days in advance and refrigerate it. Add and toast the marshmallows just before serving for best results.
4. Is this pie considered a side dish or dessert?
This is firmly in the dessert category, thanks to the sugar, spices, and marshmallows. That said, it wouldn’t be the first time someone snuck a slice onto their plate alongside the turkey—especially during Thanksgiving.
If you’re looking for a sweet potato side dish, you might want to consider something like a savory sweet potato quiche or sweet potato casserole instead.
5. Can I use a graham cracker crust?
You can! A graham cracker crust adds a slightly crunchier, nuttier base. It will complement the pie’s sweetness well, especially with the toasted marshmallows. However, it won’t have the same traditional flaky pie crust feel of a classic potato pie recipe.
