Sweet Potato Pie

I love dessert. And there’s really nothing better than a slice of pie at the end of an epic meal. If you feel similar, you NEED to make this sweet potato pie. It’s creamy, flavorful and really easy to make. I like to top this sweet potato pie recipe with toasted homemade marshmallows, but you could absolutely use store-bought or skip the marshmallows and simply top with whipped cream.

Related: Next up, try my sweet potato casserole or no-bake pumpkin pie.

Ingredients

Sweet potatoes
Mascarpone cheese
Granulated white sugar
Brown sugar
Salt
Eggs
Milk
Vanilla extract
Butter
Cinnamon
Nutmeg

I often 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 boozy 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 never have much luck finding canned). Set out the mascarpone cheese so it can soften while you bake the potatoes.

In a stand mixer, beat the mascarpone cheese until creamy (the goal is to eliminate lumps in the final filling). Add the mashed sweet potatoes and beat until combined. Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and nutmeg, and beat until incorporated.

I used a store-bought pie crust this time. Simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.

Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking). Allow to cool before serving or storing.

Tips for Success

Really mash the sweet potatoes well before beginning to make the pie filling. You can use a food processor or immersion blender to puree them so no lumps remain.
I like to whip the softened mascarpone before incorporating to get a silky smooth texture.
If you notice the edges of your pie crust beginning to look burnt, wrap them in aluminum foil or use a pie shield as the pie finishes baking.
You can store leftover sweet potato pie in an airtight container in the refrigerator for up to three days. If you topped with marshmallows, these will harden in the cold temperature, so you may want to rewarm in the microwave for 30 seconds before serving again. If you are using whipped cream, don’t add it until you’re ready to serve.

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Yield 6

Prep 10 minutes

Cook 50 minutes

Total 1 hour

Instructions

First, bake the sweet potatoes unless you are able to find canned sweet potatoes. Set out the mascarpone cheese so it can soften while you bake the potatoes.
In a stand mixer, beat the mascarpone cheese until creamy. Add the mashed sweet potatoes and beat until combined.
Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined.
Add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
If using a store-bought pie crust, simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking).
Allow to cool before serving or storing.
Here’s how to make the boozy marshmallows.
Spray a 8×8 pan with nonstick cooking spray and lightly dust with half of the powdered sugar (2 tablespoons). Set the rest aside.
Set up your stand mixer with a whisk attachment. Pour 1/2 of the water and the gelatin into the bowl and allow that to sit for 10 minutes (don’t mix it). In the meantime, in a pot over high heat stir together the remaining 1/4 cup water, the sugar, the corn syrup, and salt. Attach your candy thermometer and allow mixture to reach 240 F. Remove from heat.
Start your mixture on low and pour the hot sugar water into the mixer as it is running. Be careful! I always use my splash guard for this step. Once you’ve poured in all the sugar water, turn the mixer on high and beat until white and fluffy (7-10 minutes). You can add the bourbon and vanilla extract to the mixer as it’s running during the first few minutes.
Then pour the marshmallow batter into your prepared dish, sprinkle with the remaining powdered sugar, cover and allow to set overnight.
Go around the edge of the pan with a knife and plop the marshmallows out onto a cutting board. Cut with a pizza cutter or kitchen shears. You can store these in an airtight container or plastic bag.
Once you are ready to serve your pie, top with the marshmallows and toast with a kitchen torch or for a few minutes under your kitchen broiler, just until the marshmallows look nice and toasty.