Dessert: United States – Southern United States – Sweet Potato Pie with Toasted Marshmallow Finish

Serving Size: 8

Approximate Time

Prep 20 min

Cook 55 min

Additional 4 hrs

Total 5 hrs 15 min

Ingredients

- 1 (9-inch) unbaked pie crust (23 cm)
- 2 cups (450 g) cooked mashed sweet potato (about 2 large sweet potatoes cooked and mashed)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) packed dark brown sugar
- 1/2 cup (4 oz) (113 g) unsalted butter, melted
- 3 large eggs, approx. 1.76 oz (50 g) each (150 g total)
- 1/2 cup (120 ml) evaporated milk
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground ginger
- 1/4 tsp (1.25 ml) ground nutmeg
- 1/4 tsp (1.25 ml) fine salt
- 2 cups (120 g) mini marshmallows (or 12–16 large marshmallows, halved)

Instructions

1. Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch (23 cm) pie pan if not already fitted; crimp the edges and set aside.
2. If you haven't already cooked the sweet potatoes: pierce 2 large sweet potatoes and bake at 400°F (205°C) until very tender, about 45–60 minutes. Scoop out flesh and mash until smooth. Measure 2 cups (450 g) mashed for the filling.
3. In a large bowl, combine the mashed sweet potato, granulated sugar, brown sugar, and melted butter. Use a whisk or mixer to smooth any lumps.
4. Beat in the eggs one at a time, mixing until incorporated. Add the evaporated milk, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until the filling is silky and uniform in texture. Scrape down the bowl as needed.
5. Pour the filling into the prepared pie crust and smooth the top with a spatula. Lightly cover the crust edge with foil if you are concerned about over-browning.
6. Bake in the preheated oven for 45–55 minutes, until the center is mostly set but still has a slight jiggle (a toothpick inserted near the center should come out mostly clean with a few moist crumbs). Avoid overbaking; the pie will continue to set as it cools.
7. Remove the pie from the oven and cool on a wire rack for at least 1 hour. For best texture, chill the pie in the refrigerator for 2–4 hours to fully set before adding the marshmallow topping.
8. When ready to finish, evenly scatter the mini marshmallows over the chilled pie (or arrange halved large marshmallows cut-side down). To toast: place the pie under a preheated broiler on high, about 4–6 inches from the heat, and broil 1–2 minutes until the marshmallows are puffed and golden—watch very closely to prevent burning. Alternatively, use a handheld kitchen torch to brown the marshmallows evenly.
9. Let the toasted marshmallow topping rest 5–10 minutes so it stabilizes. Slice and serve slightly warm or at room temperature alongside the barbecue beef ribs for a complementary sweet and toasty finish.