Sweet Potato Pie is an easy to make sweet treat for the holidays with a few shortcut steps. With a twist on a traditional Southern dessert, this pie is topped with a toasted marshmallow meringue that takes it over the top!
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This easy Sweet Potato Pie With Marshmallow topping is my favorite way to turn a traditional Thanksgiving side dish into a delicious dessert.
This simple sweet potato pie recipe takes only 5 minutes to prepare because using a pre-made pie crust and canned potatoes saves so much time.
Table of Contents
Southern Sweet Potato Pie
Our Southern Sweet Potato Pie With Marshmallows makes holiday baking so much better (and easier) because there’s no peeling or cooking mashed sweet potatoes when they come from a can and the refrigerated pie crust is all ready for the sweet potato filling.
With a light and fluffy toasted marshmallow meringue topping, I’ll leave you to decide if this is a dessert disguised as a side dish or a side dish to be devoured with dinner.
I love shortcut recipes that make life around the holidays less hectic, especially when one like this even rivals my no-bake pumpkin pie and apple pie bites.
This sweet potato marshmallow pie has a deliciously rich flavor with a smooth and creamy texture – serving a slice of comfort food has never been so simple.
Why We Love This Sweet Potato With Marshmallow Recipe
- Quick and easy to prepare in 5 minutes.
- Uses simple ingredients with a few time-saving shortcuts.
- Perfect alternative to pumpkin or apple pie.
- Marshmallow topping is optional.
- Broiling or torching the marshmallow topping adds extra toasty notes to this sweet treat.
- Delicious dessert or side dish for Thanksgiving, Christmas, or any holiday celebration.
Other Easy Thanksgiving Recipes
Ingredients
- Refrigerated pie crust
- Canned sweet potatoes (Yams)
- Light brown sugar
- Cinnamon
- All spice
- Heavy cream
- Lemon juice
- Eggs
- Granulated sugar
- Water
- Cream of tartar
- Marshmallow creme or marshmallow fluff (Marshmallow topping is optional)
Substitutions and Additions
- Add Some Spices: Feel free to use your favorite spices in this pie. I love the combination of cinnamon and allspice, but you can use nutmeg, ginger, cloves, or make your own mix.
- Make With Mini Marshmallows: Instead of making a marshmallow meringue topping, you can simply sprinkle mini marshmallows on top and bake or broil until lightly toasted.
- Skip the Marshmallow – Want to go more traditional like grandmas old fashioned sweet potato pie – feel free to leave the marshmallow topping off.
Recommended Tools
- 9” pie dish
- Stand mixer
- Piping bag
- Mixing bowls
- Blender
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Jump to RecipeHow to Make Sweet Potato Pie
- Cook The Crust: Cook the pie crust per package instructions.
- Make The Sweet Potato Puree: Blend the sweet potatoes, brown sugar, cinnamon, all spice, cream, lemon juice, and eggs.
- Bake: Pour the puree into the pie crust and bake at 425 degrees Fahrenheit for 15 minutes. After this, reduce to 350°F and bake for another 30-35 minutes.
Pro Tip: Use a pie crust shield (or make one from foil) to protect the crust from cooking any more. - Make The Marshmallow Meringue: Heat the sugar and water to 240°F. Once the mixture starts to boil do not stir again. Beat the egg whites with cream of tartar until soft peaks form and pour the sugar water into the egg whites (while still mixing).
- Top and Toast: Pipe the marshmallow cream on top of the sweet potato pie and then toast it under the broiler.
Pro Tip: Be careful not to burn it. Remove the pie as soon as it starts to brown. This can happen in a matter of seconds. - Serve: Serve immediately. Enjoy!
Tip From Our Recipe Developer
- Don’t use sweet potatoes that are canned in sugar syrup.
- Make sure to drain ALL the liquid from the can.
- Allow the pie to cool completely before making the marshmallow meringue.
- Use a wet pastry brush to brush away any crystals that form during heating.
- You can brown the topping briefly with a kitchen torch instead of using the broiler.
- If you prefer, you can boil, bake, or microwave fresh sweet potatoes instead of using the canned variety for this recipe (Just like the Patti Labelle sweet potato pie recipe!)
Storage
- To Store: Store your pie in an airtight container at room temperature for up to 3 days.
- To Freeze: You can freeze your sweet potato pie in a freezer-safe container for up to 3 months.
Other Easy Pie Recipes
Sweet Potato Pie
Serves — 8
Sweet Potato Pie is an easy to make sweet treat for the holidays with a few shortcut steps. With a twist on a traditional Southern dessert, this pie is topped with a toasted marshmallow meringue that takes it over the top!
Prep Time 5 minutes
Cook Time 35 minutes
Bake Crust and Brown Marshmallow 12 minutes
Total Time 52 minutes
Ingredients
- 1 Refrigerated Pie Crust
- 1½ cups Canned Sweet Potatoes Yams
- ⅔ cup Light Brown Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon All Spice
- 1 cup Heavy Cream
- 1 tablespoon Lemon Juice
- 2 Large Eggs
- ¾ cup Granulated Sugar
- ⅓ cup Water
- 4 Large Egg Whites
- ½ teaspoon Cream of Tartar
- 7 oz jar Marshmallow Cream
Instructions
- Cook refrigerated pie crust per package instructions.
- Turn oven to 425°F.
- Add the sweet potatoes, brown sugar, cinnamon, all spice, cream, lemon juice and 2 large eggs to a blender and blend until completely combined.
- Pour into the cooked pie crust then use a pie crust shield (or make one from foil) to protect the crust from cooking any more.
- Place in the oven for 15 minutes. After this turn the oven down to 350°F and cook a further 30-35 minutes.
- Remove from the oven and allow to cool completely before making the marshmallow meringue.
- Once the pie has cooled completely add the granulated sugar and water to a small pot and heat to 240°F (checking with a candy thermometer) – you want to get to soft ball stage. Use a wet pastry brush to brush away any crystals that form during heating. Once the mixture starts to boil do not stir again.
- In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks have formed.
- Slowly pour the sugar water into the egg whites (while still mixing).
- Mix until stiff peaks have formed.
- Slowly fold the marshmallow cream into the egg white mixture.
- Add to a piping bag and decorate the top of the sweet potato pie with the marshmallow cream.
- Toast (slightly) under a preheated broiler. Be careful not to burn it, keep a watchful eye and remove as soon as it starts to brown. This can happen in a matter of seconds to be ready.
- Serve immediately.
Jenn’s Notes
Storage:
- To Store: Store your pie in an airtight container at room temperature for up to 3 days.
- To Freeze: You can freeze your sweet potato pie in a freezer safe container for up to 3 months.
- Don’t use the sweet potatoes that are canned in sugar syrup.
- Make sure to drain ALL the liquid from the can.
- Allow the pie to cool completely before making the marshmallow meringue.
- Use a wet pastry brush to brush away any crystals that form during heating.
- You can brown the topping briefly with a kitchen torch instead of using the broiler.
- If you prefer, you can boil, bake, or microwave fresh sweet potatoes instead of using the canned variety for this recipe.
Nutrition Info
Calories: 463kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 75mg | Sodium: 155mg | Potassium: 233mg | Fiber: 1g | Sugar: 54g | Vitamin A: 4036IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
Oh, I cannot wait to make this recipe. So excited!!
Sweet potato pie with marshmallows is a hit at Thanksgiving for my family!
This pie is perfection! Can’t wait to bake my own!
This sounds wonderful! Saving for the holidays 🙂
Absolutely a must for Thanksgiving!
This recipe was really good. I made it with all brown sugar and all evaporated milk. Added a hint of clove and lemon zest. I also browned the butter with the spices first!
This pie was amazing! I only had can yams and I drained them and mashed them up and it was absolutely delicious. I didn’t have time to make the merengue, but it was delicious with Cool Whip and I will be making this pie for years to come! Everyone loved it!