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Thanksgiving Sweet Potato Pie with Toasted Marshmallow topping

Thanksgiving Sweet Potato Pie with Toasted Marshmallow Topping

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Roast the Sweet Potatoes

  1. 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.
  2. 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)

  1. 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.
  2. 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

  1. 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.
  2. Pour the filling into the chilled pie crust and smooth the top with a spatula.

Step 4: Bake the Pie

  1. 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.
  2. Let the pie cool on a wire rack for at least 1 hour.

Step 5: Add the Marshmallow Topping

  1. Once the pie has cooled, top it with an even layer of mini marshmallows, pressing them gently into the surface.
  2. 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.
  3. Let the pie sit for 10 minutes before slicing so the marshmallow topping sets slightly.