Originally posted January 17, 2013

Sweet Potato Pie with Marshmallow Topping

Sweet Potato Pie with Marshmallow Topping by car2ngrl

So on my second attempt of this recipe I made a couple of adjustments to address the moisture issue (without going the baking potato route). First, I whisked my filling with the hopes that it will hold together longer. Second, per a tip from America's Test Kitchen's Pumpkin Pie, I'm using a warm pie crust to get the cooking process started sooner.

Plus, I decided to kick it up a notch by adding the best complement to yams/sweet potatoes...marshmallow.


  • 1 pre-baked pie shell, still warm
  • 1-1/4 lbs yams or sweet potatoes, boiled, peeled and mashed (about 1-3/4 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup butter, melted
  • 1/3 cup half & half
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 bag of large marshmallows
1 pie


Set the mashed potatoes in a strainer and allow potatoes to drain any excess moisture.

Preheat oven to 375.

Place potatoes in a bowl and then mix in spices and melted butter.

In a separate bowl, whisk eggs and cream. Then add sugar and vanilla.

Whisk the potatoes into the egg mixture then pour into the pie shell.

Bake for 40-60 minutes or until the top becomes firm.

Remove the pie from oven and add a layer of marshmallows on the top.

Place the pie in a broiler until the marshmallows are toasted, checking frequently to make sure your pie doesn't go up in flames.

Remove from broiler and allow the pie to cool on a rack. While the pie cools, the marshmallows will further melt from the residual heat.

90 minutes


  • commented almost 6 years ago

    What is the baking soda for? Doesn't say in recipe.

Adapted from

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