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Southern Sweet Potato Pie

This comforting Southern Sweet Potato Pie is a nostalgic dessert that features creamy mashed sweet potatoes topped with golden mini marshmallows, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups mashed sweet potatoes Use medium-sized, firm sweet potatoes.
  • 1 cup sugar Can substitute with honey or maple syrup.
  • 1/2 cup milk Can use almond milk or soy milk.
  • 1/2 cup melted butter Can substitute with coconut oil or vegetable oil.
  • 2 large eggs Use flax eggs for a vegan version.
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon Adjust to taste.
  • 1/2 teaspoon nutmeg Adjust to taste.
  • 1/4 teaspoon salt
For the topping
  • 1 pie crust pie crust Use gluten-free crust as necessary.
  • 2 cups mini marshmallows Can substitute with toasted pecans.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your pie crust in a pie dish.
  2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
  3. Pour the sweet potato mixture into the prepared pie crust, spreading it evenly.
Baking
  1. Bake the pie in the preheated oven for 45 minutes, or until set.
  2. Remove the pie and sprinkle mini marshmallows over the top.
  3. Broil for 2-3 minutes, monitoring closely, until the marshmallows are golden and toasted.
Cooling and Serving
  1. Let the pie cool for at least 15 minutes before slicing.

Notes

Store in the fridge for up to 3-4 days or freeze before baking for 1-2 months. Reheat slices in the microwave for 20-30 seconds.