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Homemade sweet potato pie topped with fluffy toasted marshmallow and warm holiday spices
Isaac blogger

Sweet Potato Pie with Toasted Marshmallow Topping

A classic Southern sweet potato pie with a smooth, spiced filling baked in a flaky crust and finished with a light toasted marshmallow topping. Perfect for holidays, family gatherings, and make-ahead desserts.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Crust
  • 1 unbaked 9-inch pie crust
  • 1 large egg
  • 1 tablespoon milk or cream
  • Filling
  • 1½ pounds sweet potatoes
  • 6 tablespoons unsalted butter, very soft
  • ⅔ cup packed brown sugar
  • ½ cup heavy cream
  • 1 large egg
  • 2 large egg yolks
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
  • Marshmallow Meringue Topping
  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare the Pie Crust
  4. Roll the pie dough to fit a 9-inch pie dish and gently press it into the dish. Chill the crust for about 15 minutes so it holds its shape during baking.
  5. If desired, whisk the egg and milk together and lightly brush the crust edges with the egg wash for color.
  6. Cook the Sweet Potatoes
  7. Place whole sweet potatoes in a pot and cover with water. Bring to a boil and cook 40–55 minutes, until the potatoes are very soft when pierced with a fork.
  8. Drain and allow them to cool until safe to handle. Peel and mash until smooth.
  9. Make the Filling
  10. In a large mixing bowl, whisk together the mashed sweet potatoes, brown sugar, softened butter, heavy cream, egg, egg yolks, flour, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and evenly combined.
  11. Fill the Pie Crust
  12. Pour the filling into the chilled pie crust and spread it evenly so the surface is level.
  13. Bake the Pie
  14. Bake at 350°F (177°C) for 55–60 minutes, until the edges appear set and the center has a slight jiggle.
  15. If the crust begins to brown too quickly, cover the edges with a pie shield or foil.
  16. Cool the Pie
  17. Remove the pie from the oven and allow it to cool completely for about 2 hours so the filling sets properly before adding the topping.
  18. Prepare the Marshmallow Meringue
  19. Place egg whites, granulated sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F (71°C).
  20. Remove from heat, add vanilla, and beat with a mixer until glossy stiff peaks form.
  21. Add the Topping
  22. Spread the marshmallow meringue evenly over the fully cooled pie.
  23. Toast the Topping
  24. Lightly toast the meringue using a kitchen torch, or place the pie briefly under a broiler while watching closely to prevent burning, until the topping is lightly golden.
  25. Serve
  26. Slice and serve at room temperature. Refrigerate leftovers promptly after serving.

Notes

  • Sweet potatoes should be cooked until very soft so the filling blends smoothly.
  • Let the pie cool completely before adding topping to help it set properly.
  • Toast topping gently and watch closely to prevent burning.
  • Keep the pie refrigerated until serving to maintain freshness and food safety.
  • Store leftovers covered in the refrigerator up to 4 days and serve chilled or at room temperature.
  • Discard if odor, texture, or appearance changes.