Sweet Potato Marshmallow Pie Recipe
Sweet Potato Marshmallow Pie recipe. This delightful dessert offers a perfect balance of sweet and savory flavors, making it a must-try for your next holiday gathering.
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Makes: 9inch round, 1.5inch height
Ingredients
Makes: 9inch round, 1.5inch height
For the Pie Crust:
- 11/2 cups cookies (graham crackers, digestive cookies, crushed or broked to pieces)
- ½ cup butter ( melted)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1½ teaspoon pumpkin spice (optional)
For the Sweet Potato Filling:
- 2 cups sweet potatoes (about 2 large sweet potatoes cooked and mashed)
- ½ cup granulated sugar
- ⅓ cup heavy cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
For the Marshmallow Topping:
- 2 cups mini marshmallows (any shape that you like)
Instructions
Step 1: Make the Pie Crust with cookies
- Prepare Your Cookies: Start by processing your cookies in a food processor or placing them in a resealable plastic bag and crushing them with a rolling pin until you have fine crumbs. If using graham crackers, this should be around 12 full crackers.Combine with Sugar: In a mixing bowl, combine the cookie crumbs with granulated sugar. Adjust the sugar quantity depending on how sweet you want the crust to be. For a sweeter crust, add a bit more sugar.Add Melted Butter: Pour the melted unsalted butter over the cookie crumb mixture. Stir until the crumbs are evenly coated with the butter. The mixture should have a texture similar to wet sand.Press into Pie Pan: Transfer the mixture into a 9-inch pie pan. Use the back of a spoon or your fingers to firmly press the crumbs against the bottom and sides of the pan. Ensure an even layer throughout.Chill the Pie Crust : Chill the Pie Crust while you make the filling
Step 2: Cook and Mash the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them with a fork.
- Place the sweet potatoes on a baking sheet and bake for about 45-50 minutes, or until they are tender.
- Remove the sweet potatoes from the oven and let them cool slightly.
- Once cooled, peel the skin off the sweet potatoes and mash them in a large mixing bowl until smooth.
Step 3: Prepare the Sweet Potato Filling
- Preheat your oven to 375°F (190°C).
- In the bowl with the mashed sweet potatoes, add the granulated sugar, heavy cream, eggs, vanilla extract, and ground cinnamon.
- Mix the ingredients together until well combined and the filling is smooth.
Step 4: Assemble the Pie
- Remove the pie crust from the refrigerator
- Pour the sweet potato filling into the pie crust, spreading it out evenly.
Step 5: Bake the Pie
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool on a wire rack for about 30 minutes.
Step 6: Toast the Marshmallow Topping
- Preheat your oven to the broil setting.
- Evenly spread the mini marshmallows over the top of the pie.
- Place the pie back in the oven under the broiler for 1-2 minutes, or until the marshmallows are toasted and golden brown.
- Keep a close eye on the pie to prevent burning.
Step 7: Cool and Serve
- Once toasted, remove the pie from the oven and let it cool for at least 1 hour before serving.
- Slice the pie into wedges and serve it warm or at room temperature with a scoop of ice cream
Notes
Notes and Tips
Sweet Potato Selection: Look for sweet potatoes with smooth skin and no signs of decay. Choose ones that are firm and feel heavy for their size. Mashing the Sweet Potatoes: To achieve a smooth texture for the sweet potato filling, use a potato masher or a fork to mash the cooked sweet potatoes. Pie Crust Options: If you prefer, you can use a store-bought pie crust instead of making your own. Baking Time: The baking time may vary slightly depending on your oven, so keep an eye on the pie as it bakes to ensure it doesn't overcook. Serving Suggestions: Enjoy a slice of Sweet Potato Marshmallow Pie on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream. Make-Ahead Tip: You can prepare the pie crust and the sweet potato filling ahead of time and refrigerate them separately. Assemble the pie just before baking for the freshest results. Storing the Pie: Cover any leftover pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
Sweet Potato Selection: Look for sweet potatoes with smooth skin and no signs of decay. Choose ones that are firm and feel heavy for their size. Mashing the Sweet Potatoes: To achieve a smooth texture for the sweet potato filling, use a potato masher or a fork to mash the cooked sweet potatoes. Pie Crust Options: If you prefer, you can use a store-bought pie crust instead of making your own. Baking Time: The baking time may vary slightly depending on your oven, so keep an eye on the pie as it bakes to ensure it doesn't overcook. Serving Suggestions: Enjoy a slice of Sweet Potato Marshmallow Pie on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream. Make-Ahead Tip: You can prepare the pie crust and the sweet potato filling ahead of time and refrigerate them separately. Assemble the pie just before baking for the freshest results. Storing the Pie: Cover any leftover pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
Nutrition
Serving: 1 servingCalories: 9190 kcalCarbohydrates: 1137 gProtein: 93 gFat: 479 gSaturated Fat: 188 gPolyunsaturated Fat: 117 gMonounsaturated Fat: 124 gTrans Fat: 4 gCholesterol: 710 mgFiber: 26 gSugar: 510 gIron: 44 mg
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