I love sweets. And there’s really nothing better than a slice of pie at the end of an epic meal. If you feel similarly, you need to make this sweet potato pie. It’s creamy, delicious and really easy to make. I like to add homemade toasted marshmallows to this sweet potato pie recipe, but you can definitely use store-bought or skip the marshmallows and simply add whipped cream.
RELATED: Next, try this no-bake sweet potato casserole or pumpkin pie.
ingredients
Sweet potatoes Mascarpone cheese White sugar Granulated brown sugar Salt Eggs Milk Vanilla extract Butter Cinnamon Nutmeg
I mostly use store-bought pie crust, but if you want to make your own, please try our favorite pie crust recipe.
In the recipe card below, I also share how to make the homemade marshmallows you see pictured here.
How to make sweet potato pie
First, bake the sweet potatoes unless you are able to find canned sweet potatoes (for some reason, I’ve never had much luck finding canned sweet potatoes). Stir in the mascarpone cheese until it softens while the potatoes bake.
In a blender, beat the mascarpone cheese until creamy (the goal is to get rid of lumps in the final filling). Add the mashed sweet potatoes and beat until combined. Add sugar and salt, and whisk until combined. Add the eggs, half the milk, and melted butter and whisk until combined. Finally, add vanilla, cinnamon, and nutmeg, and whisk until combined.
I used a store-bought pie crust this time. Simply follow the instructions to pre-bake the crust slightly. Then add the filling to the crust.
Once you pour the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still jiggle slightly if you shake it. It’s okay to shake a little, but you don’t want the pie to look runny (like it did before baking). Allow to cool before serving or storing.
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Tips for success
Mash the sweet potatoes well before you start preparing the pie filling. You can use a food processor or blender to puree it until no lumps remain. I like to whisk the softened mascarpone before incorporating it for a smooth, silky texture. If you notice that the edges of your pie crust are starting to look burnt, line them with aluminum foil or use a pie shield when the pie has finished baking. You can store leftover sweet potato pie in an airtight container in the refrigerator for up to three days. If you’re covered in marshmallows, they will harden at the cold temperature, so you may want to reheat them in the microwave for 30 seconds before serving again. If you are using whipped cream, do not add it until ready to serve.
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directions
First, bake the sweet potatoes unless you are able to find canned sweet potatoes. Stir in the mascarpone cheese until it softens while the potatoes bake.
In an electric mixer, beat the mascarpone cheese until creamy. Add the mashed sweet potatoes and beat until combined.
Add sugar and salt, and whisk until combined. Add the eggs, half the milk, and melted butter and whisk until the ingredients are mixed.
Add vanilla, cinnamon, and nutmeg, and whisk until combined.
If you are using a store-bought pie crust, simply follow the instructions to pre-bake the crust slightly. Then add the filling to the crust.
Once you pour the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still jiggle slightly if you shake it. It’s okay to shake a little, but you don’t want the pie to look runny (like it did before baking).
Allow to cool before serving or storing.
Here’s how to prepare delicious marshmallows.
Spray an 8×8 pan with nonstick cooking spray and dust with half the powdered sugar (2 tablespoons). Set the rest aside.
Set up your stand mixer with the whisk attachment. Pour half the water and gelatin into the bowl and leave for 10 minutes (do not mix). Meanwhile, in a saucepan over high heat, mix together the remaining 1/4 cup water, sugar, corn syrup, and salt. Plug in your candy thermometer and let the mixture reach 240°F. Remove from heat.
Start the mixture on low speed and pour the hot sugar water into the blender while it is running. Be careful! I always use my splash guard for this step. Once all the water and sugar are poured in, turn the mixer on high speed and beat until white and fluffy (7-10 minutes). You can add the bourbon and vanilla extract to the blender while it’s running for the first few minutes.
Then pour the marshmallow mixture into the prepared dish, sprinkle with the remaining powdered sugar, then cover it and leave it overnight.
Use a knife around the edge of the pan and place the marshmallow on a cutting board. Cut using a pizza cutter or kitchen shears. You can store it in an airtight container or plastic bag.
Once you’re ready to serve your pie, top with the marshmallows and toast using a kitchen torch or for a few minutes under the broiler, just until the marshmallows look nice and toasted.
Notes
You can top your sweet potato pie with marshmallows or store-bought whipped cream instead.
feeding
Nutrition facts
Sweet potato pie
Amount per serving
% Daily Value*
*Percent Daily Values ​​are based on a 2,000 calorie diet.
Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.
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