Sweet Potato Marshmallow Dream Pie Recipe

There’s something magical about the smell of baked sweet potatoes mingling with cinnamon, butter, and sugar—especially when it’s topped with a golden layer of toasted marshmallows. This Sweet Potato Marshmallow Dream Pie is a nostalgic treat that brings comfort and joy to every bite. Perfect for Thanksgiving, holiday gatherings, or any cozy family dinner, it captures the essence of Southern warmth and homestyle baking.

The inspiration for this pie comes from a beloved Thanksgiving side dish—sweet potato casserole topped with marshmallows. By transforming those familiar flavors into a creamy, spiced pie nestled in a flaky crust, this recipe gives a classic favorite a delightful twist. It’s a dessert that bridges generations, sparking memories of family gatherings, laughter around the table, and that one irresistible dish everyone goes back for seconds of. Whether you’re hosting a festive feast or simply craving something soul-soothing, this pie is pure comfort baked into every slice.

Why You’ll Love This Sweet Potato Marshmallow Dream Pie

This pie is more than just a dessert—it’s an experience. The combination of silky smooth sweet potato filling, buttery crust, and fluffy marshmallow topping makes it unforgettable. Here’s why it deserves a spot on your holiday table:

• Rich, comforting flavor: The natural sweetness of roasted sweet potatoes blends beautifully with brown sugar, warm spices, and vanilla.

• Creamy texture: The filling is velvety smooth, creating a melt-in-your-mouth sensation with every bite.

• Marshmallow topping: The toasted marshmallows form a gooey, golden crown that adds both texture and nostalgia.

• Perfect for gatherings: It’s easy to make ahead and always impresses guests with its rustic charm and decadent taste.

• No fancy ingredients required: You likely have most of what you need in your pantry already.

Ingredients

For the Pie Crust

• 1 ½ cups all-purpose flour

• ½ teaspoon salt

• ½ cup (1 stick) cold unsalted butter, cut into cubes

• 4–5 tablespoons ice water

For the Sweet Potato Filling

• 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 2 large eggs

• ½ cup evaporated milk

• ¼ cup unsalted butter, melted

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

For the Marshmallow Topping

• 2 cups mini marshmallows

Directions

1. Prepare the Crust

1. In a large bowl, whisk together flour and salt.

2. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.

4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll the chilled dough out on a lightly floured surface into a 12-inch circle.

6. Gently fit it into a 9-inch pie dish, trim the excess, and crimp the edges.

7. Prick the bottom with a fork and chill while preparing the filling.

2. Roast and Mash the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).

2. Wash and scrub the sweet potatoes, then pierce them several times with a fork.

3. Place on a baking sheet lined with foil and roast for about 45–55 minutes, or until tender when pierced.

4. Let them cool slightly, then peel and mash until smooth. Measure out 2 cups for the filling.

3. Make the Sweet Potato Filling

1. Reduce oven temperature to 350°F (175°C).

2. In a large bowl, whisk together mashed sweet potatoes, brown sugar, granulated sugar, eggs, melted butter, evaporated milk, and vanilla until smooth.

3. Stir in cinnamon, nutmeg, ginger, and salt until well combined.

4. Pour the mixture into the prepared pie crust and smooth the top with a spatula.

4. Bake the Pie

1. Bake for 45–50 minutes, or until the filling is set and a knife inserted near the center comes out clean.

2. Remove from oven and let cool slightly for 15–20 minutes.

5. Add the Marshmallow Topping

1. Set oven to broil on low.

2. Evenly scatter mini marshmallows over the warm pie filling.

3. Place the pie on the middle rack and broil for 1–2 minutes, watching closely until the marshmallows turn golden brown and slightly puffed.

4. Remove from the oven immediately and allow to cool before slicing.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 30 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 1 hour 40 minutes

• Yield: 8 servings

Notes

• For extra flavor, you can substitute some of the brown sugar with maple syrup or honey.

• If you prefer a shortcut, use a store-bought pie crust or pre-made sweet potato purée.

• Keep a close eye on the marshmallows while broiling—they can burn quickly!

• The pie can be made a day ahead; cover and refrigerate, then reheat gently before serving.

• This dessert pairs beautifully with vanilla ice cream or whipped cream.

The Secret to a Perfect Sweet Potato Pie

The key to achieving that dreamy texture and deep flavor lies in roasting the sweet potatoes rather than boiling them. Roasting concentrates their natural sweetness and caramelizes the sugars, resulting in a richer taste and a smoother filling. Boiling, on the other hand, can make the filling too watery.

Another secret is to blend the filling until silky. Whether by whisking vigorously or using a hand mixer, ensure no lumps remain before baking. This step ensures a custard-like consistency that makes the pie irresistibly smooth.

Lastly, don’t skip the cooling period. Allowing the pie to rest helps it set perfectly, making slicing easier and ensuring every piece holds together beautifully.

A Nostalgic Twist on Tradition

Sweet potato desserts have deep roots in Southern cuisine and African American history. Generations have passed down these recipes, each family adding their own touch—some with a dash of citrus, others with a hint of spice. The addition of marshmallows is a more modern twist, inspired by the beloved sweet potato casserole that graces countless holiday tables.

By merging these two classics, the Sweet Potato Marshmallow Dream Pie honors both tradition and innovation. It brings together the heart of old-fashioned cooking with the whimsy of contemporary flavor combinations. It’s a dessert that tells a story—of family, warmth, and gratitude shared over a delicious meal.

Serving Suggestions

This pie shines as the centerpiece of your dessert table. Here are some creative ways to serve and enjoy it:

• Classic presentation: Slice and serve warm with a dollop of whipped cream.

• Holiday feast finale: Pair with roasted turkey, cranberry sauce, and green bean casserole for a complete festive spread.

• Mini pies: Use small tart pans or muffin tins to create individual servings—perfect for parties or buffets.

• Sweet indulgence: Add a drizzle of caramel sauce for extra sweetness and flair.

• Chilled version: Refrigerate and serve cold for a firmer texture and refreshing bite.

How to Store and Reheat

To store leftovers, let the pie cool completely before covering tightly with plastic wrap or foil. Refrigerate for up to 4 days. For longer storage, wrap the pie in plastic wrap and then foil before freezing for up to 2 months.

When ready to serve, thaw overnight in the refrigerator. Reheat slices in the oven at 325°F (165°C) for 10–15 minutes or until warmed through. If reheating with marshmallows on top, cover loosely with foil to prevent over-browning.

Make-Ahead Tips

Hosting a big holiday dinner can be stressful, but this pie is incredibly make-ahead friendly:

• Crust: You can prepare and refrigerate the crust dough up to 2 days in advance.

• Filling: Mix the filling ingredients a day ahead and store covered in the fridge. Just give it a quick stir before baking.

• Baked Pie: Bake the pie the day before serving. Simply add the marshmallow topping and broil before serving for that fresh, toasty finish.

Frequently Asked Questions

1. Can I use canned sweet potatoes instead of fresh?

Yes, you absolutely can! Using canned sweet potatoes or canned yams is a great shortcut for busy days or last-minute baking. If you opt for the canned version, make sure to drain them well and mash thoroughly before measuring. Some canned varieties come packed in syrup, which can make your pie sweeter—so if you prefer a more balanced flavor, you can reduce the sugar in the recipe slightly. While fresh roasted sweet potatoes provide a deeper, caramelized flavor, the canned option still delivers a smooth, creamy filling with that signature sweet and spiced taste everyone loves. It’s a convenient alternative that doesn’t compromise the comforting essence of this pie.

2. How can I prevent my pie crust from becoming soggy?

No one wants a soggy crust, especially when you’ve worked hard to create that perfect flaky texture. The best way to prevent this is to blind bake your crust before adding the filling. Simply line the unbaked crust with parchment paper, fill it with pie weights or dried beans, and bake it for about 10 minutes. This process helps the crust set and form a barrier that keeps moisture from seeping in. You can also brush the crust with a light layer of egg wash (a mix of beaten egg and water or milk) before baking to seal it even further. This little extra step keeps your crust crisp, golden, and sturdy enough to hold that luscious sweet potato filling without getting soggy.

3. What if I don’t have mini marshmallows?

No mini marshmallows? No problem! You can easily use regular-sized marshmallows—just cut them in half so they cover the surface more evenly and toast beautifully under the broiler. Another option is to use marshmallow crème or fluff, spreading it gently over the top of the baked pie before broiling for that same glossy, gooey finish. If you want a more rustic look, you can even pipe small swirls of marshmallow crème for decorative appeal. Whichever method you choose, the result will be that golden, toasty sweetness that makes this pie irresistible.

4. Can I make this pie dairy-free?

Yes, this recipe can easily be adapted for those who prefer a dairy-free dessert. Replace the butter with vegan butter or coconut oil, and use coconut milk, almond milk, or oat milk instead of evaporated milk. These substitutes create a luscious, creamy texture and a hint of natural sweetness that pairs perfectly with the warm spices. The coconut milk version adds a subtle tropical flavor, enhancing the overall richness of the pie without overwhelming the classic taste. It’s a simple adjustment that ensures everyone at your table—no matter their dietary needs—can enjoy a slice of this dreamy pie.

See also  Apple Coffee Cake Recipe – A Delicious & Easy Treat

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Sweet Potato Marshmallow Dream Pie Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x

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Description

This comforting pie captures the cozy flavors of fall with creamy sweet potato filling, buttery crust, and a cloud of toasted marshmallows on top. Inspired by the classic holiday sweet potato casserole, it’s the perfect dessert for Thanksgiving or any festive family dinner. Each bite blends nostalgic sweetness with velvety texture, making it a heartwarming treat everyone will love.

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Ingredients

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For the Pie Crust

• 1 ½ cups all-purpose flour

• ½ teaspoon salt

• ½ cup (1 stick) cold unsalted butter, cut into cubes

• 4–5 tablespoons ice water

For the Sweet Potato Filling

• 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 2 large eggs

• ½ cup evaporated milk

• ¼ cup unsalted butter, melted

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

For the Marshmallow Topping

• 2 cups mini marshmallows

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Instructions

• In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.

• Gradually add ice water, 1 tablespoon at a time, until the dough forms. Shape into a disk, wrap, and refrigerate for at least 30 minutes.

• Roll out the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim and crimp the edges. Chill while making the filling.

• Preheat oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork, then roast for 45–55 minutes until tender. Peel and mash until smooth; measure 2 cups.

• Reduce oven temperature to 350°F (175°C). In a large bowl, combine mashed sweet potatoes, sugars, eggs, melted butter, evaporated milk, and vanilla.

• Add cinnamon, nutmeg, ginger, and salt, mixing until smooth. Pour into the prepared crust and smooth the top.

• Bake for 45–50 minutes or until the filling is set. Let cool for 15–20 minutes.

• Set oven to broil. Scatter mini marshmallows over the top and broil 1–2 minutes, until golden brown. Watch closely to avoid burning.

• Let cool before slicing and serving.

Notes

• Roast the sweet potatoes instead of boiling to enhance their natural sweetness.

• Store leftover pie covered in the refrigerator for up to 4 days.

• You can make it dairy-free by substituting coconut milk and plant-based butter.

• If you prefer, use marshmallow crème or regular marshmallows cut in half for the topping.

• Serve warm with whipped cream or vanilla ice cream for extra indulgence.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes

Michelle Davis