Sweet Potato Pie with Toasted Marshmallow Topping

There’s something special about the first bite of a sweet potato pie—creamy, cozy, and full of warm spice that feels like the holidays. This version takes it a step further with a fluffy toasted marshmallow topping that makes every slice feel festive. If you’re looking for a dessert that looks impressive without being complicated, this pie is exactly the one to make.

This pie is a perfect holiday showstopper. It’s filled with creamy sweet potatoes and warm spices like cinnamon, nutmeg, ginger, and cloves. Baked in a flaky pie crust and topped with a light, toasted marshmallow meringue, it’s a classic dessert that everyone will love.

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Why You’ll Like This Recipe

• Amazing Texture and Flavor: The combination of a crispy crust, a smooth filling, and a fluffy topping creates a delicious experience in every bite.
• Simple and Classic: This version focuses on the pure, natural flavor of the sweet potato and spices, making it a timeless favorite for any gathering.

What You’ll Need to Make It

Ingredients

• Crust: 1 unbaked pie crust (homemade is best for a flaky texture).
• Egg wash: 1 large egg, 1 tablespoon milk or cream.
• Filling: 1.5 lbs sweet potatoes, 6 tablespoons unsalted butter (super soft), 2/3 cup packed brown sugar, 1/2 cup heavy cream, 1 large egg, 2 large egg yolks, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/8 teaspoon salt.
• Meringue: 2 large egg whites, 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar, 1/2 teaspoon vanilla extract.

Tools and Equipment

• Saucepan
• 9-inch pie dish
• Mixing bowls
• Handheld or stand mixer
• Rolling pin
• Pastry brush
• Wire rack
• Kitchen torch (optional)
• Instant-read thermometer (optional)
• Pie crust shield (optional)

How to Make It Step-by-Step

Before You Begin

Wash and prepare all ingredients. Use fully cooked and cooled sweet potatoes or boil until very soft. Ensure eggs and dairy stay chilled until needed. Heating the meringue mixture to 160°F (71°C) helps make the egg whites safe to consume. Prep and cook times may vary depending on the size of potatoes and your equipment.

Step 1 — Prepare the Crust
Chill the pie dough before rolling. Roll to fit the pie dish and chill again 15 minutes so it holds shape while baking. Egg wash optional.

Step 2 — Cook the Sweet Potatoes Safely
Place whole sweet potatoes in a pot and cover with water. Bring to a boil and cook 40–55 minutes, or until very soft when pierced. Drain and cool until safe to handle. Peel once cooled.

Step 3 — Make the Filling
Beat the cooled potatoes until smooth. Add the butter, brown sugar, cream, eggs, flour, vanilla, and spices. Mix until the filling is smooth. Results may vary depending on potato texture.

Step 4 — Bake the Pie
Preheat oven to 350°F (177°C). Pour filling into chilled crust. Bake 55–60 minutes, until edges are set and center has a slight jiggle. If browning too quickly, use a crust shield. Cool completely for at least 2 hours before topping.

Step 5 — Prepare Safe Marshmallow Meringue
Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until sugar dissolves and mixture reaches 160°F (71°C). Remove from heat, add vanilla, and whip to glossy peaks.

Step 6 — Finish and Serve
Spread cooled meringue over the fully cooled pie. Toast gently with a kitchen torch or broil briefly while watching closely. Serve at room temperature. Keep chilled after serving.

How to Serve

Serve this pie at room temperature. The toasted marshmallow topping looks impressive and adds a fantastic flavor and texture.

Storage, Reheating, Make-Ahead

• Storage: Store leftovers covered in the refrigerator for up to 5 days.
• Reheating: This pie is best served at room temperature or chilled. Reheating isn’t recommended as it can change the texture of the filling and meringue.
• Make-Ahead: You can make the pie dough up to 5 days in advance and store it in the fridge. The baked pie (without the meringue) can be made a day ahead. Cover and store at room temperature; the flavors will be even better on day two! Add the meringue topping a few hours before serving.

Special Tips

• Super Soft Butter: Make sure your butter for the filling is extra soft. You can microwave it for 15-20 seconds to help it blend smoothly.
• The Right Temperature: Using a thermometer for the marshmallow meringue ensures it’s safe and whips up properly. Don’t skip the cream of tartar; it’s crucial for stabilizing the egg whites.
• Toasting Options: A kitchen torch is easiest. If you don’t have one, you can use your oven’s broiler for 2-3 minutes, but watch it closely so it doesn’t burn.

Variations

• Different Crust: Use a gingersnap cookie crumb crust for a spicy, crunchy base that pairs perfectly with the sweet potato filling.
• Spiced Filling: Add a pinch of cayenne pepper or a little extra ginger for a spicy kick.

Side Dishes

This pie is a complete dessert on its own. However, if you’re serving it as part of a larger meal, a scoop of vanilla ice cream or a dollop of fresh, unsweetened whipped cream can provide a nice contrast.

Common Mistakes

• Undercooked Potatoes: Make sure your sweet potatoes are very soft after boiling. If they’re not, the filling will be lumpy.
• Not Chilling the Dough: Skipping the chilling step for the pie dough will cause it to shrink in the oven, leading to a small, misshapen crust.
• Overbaking: Baking the pie for too long will make the filling dry and cracked. It should have a slight jiggle in the center when you take it out.

FAQ

Can I use canned sweet potato puree?

Yes, you can. You’ll need about 2 cups of canned sweet potato puree for the filling. It’s a great way to save time and still get a delicious, creamy pie.

Can I make this pie without a mixer?

While a mixer makes the job easier and ensures a smooth filling, you can use a blender or food processor. For the meringue, a stand mixer is highly recommended, but you could try a handheld whisk and a lot of arm strength.

Why do I need cream of tartar for the meringue?

Cream of tartar is an acidic ingredient that stabilizes the whipped egg whites. It helps the meringue hold its shape and volume, preventing it from collapsing. Without it, your meringue might not form stiff peaks.

Can I freeze this pie?

Yes. You can freeze the baked pie (without the meringue topping) for up to 3 months. Thaw it in the refrigerator overnight before serving. The prepared filling can also be frozen for up to 3 months.

Conclusion

Sweet potato pie has always had a way of bringing comfort to the table, and this version keeps all the classic flavor while adding something a little extra. The creamy filling, the warm spices, and that golden marshmallow topping work together in the best way. It’s simple, familiar, and always a favorite—whether you’re baking for the holidays or just want a dessert that feels warm and welcoming. Serve it proudly and watch it disappear slice by slice.

Recipe Card

Sweet Potato Pie with Toasted Marshmallow Topping

Author: IsaacBlogger
Course: Dessert
Cuisine: Southern / Holiday
Method: Baking
Prep Time: 30 minutes
Cook Time: 55–60 minutes
Total Time: About 1 hour 30 minutes
Servings: 8

Before You Begin

Wash and prepare ingredients. Boil sweet potatoes until very soft. Heat meringue mixture to 160°F (71°C) for safety. Allow pie to cool fully before adding topping. Prep and cook times may vary depending on your equipment and ingredient size.

Ingredients

Crust

• 1 unbaked pie crust
• 1 large egg
• 1 tbsp milk or cream

Filling

• 1.5 lbs sweet potatoes
• 6 tbsp unsalted butter, very soft
• ⅔ cup packed brown sugar
• ½ cup heavy cream
• 1 large egg
• 2 large egg yolks
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• ⅛ tsp salt

Marshmallow Meringue

• 2 egg whites
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Instructions

1. Prepare the Crust
   Roll chilled dough into a 9-inch pie dish. Shape edges, brush with egg wash, and chill 15 minutes.
2. Cook the Sweet Potatoes
   Boil 40–55 minutes until very soft. Drain, peel, and cool.
3. Make the Filling
   Beat potatoes smooth. Add butter, sugar, cream, eggs, flour, vanilla, and spices. Mix until smooth. Pour into crust.
4. Bake the Pie
   Bake at 350°F (177°C) for 55–60 minutes, or until edges are set and center jiggles slightly. Cool 2 hours.
5. Make Marshmallow Meringue
   Heat egg whites, sugar, and cream of tartar over simmering water until mixture reaches 160°F (71°C). Beat to glossy stiff peaks. Add vanilla.
6. Finish and Serve
   Spread meringue on cooled pie and toast lightly. Serve at room temperature. Keep refrigerated.

Nutrition (Approx. per serving)

Calories: ~380
Fat: varies
Carbs: varies
Protein: varies

Nutrition Disclaimer

Nutrition values are approximate and may vary based on specific ingredients and portion sizes.