I love recipes that make life easier and this Easy Sweet Potato Pie with Marshmallow Whipped Cream is one of those recipes!
There is no peeling, chopping or cooking of sweet potatoes involved and it’s a wonderful Thanksgiving dessert or alternative to pumpkin pie!
You’ll love this easy Sweet Potato Pie with Marshmallow Whipped Cream because it’s quick to make and tastes divine. The Marshmallow Whipped Cream is the crowning glory on this delicious Thanksgiving dessert.
Sweet Potato Pie
I love sweet potato pie almost as much as I love my pumpkin pie and that’s saying A LOT! However, because this type of pie is not as popular in my neck of the woods, I couldn’t find sweet potato puree or canned sweet potatoes to save my life. When I tried to order it off Amazon, the only option was a case of 24 for $132.00 + $200.00 shipping to Canada!? Since I’m not prepared to spend all my precious time peeling, chopping and pureeing sweet potatoes, I turned to the obvious source of healthy, ready to eat, pureed food – BABY FOOD!
Baby Food is a great way to save time and effort. The beauty of baby food is that the work is already done for you! Why do all that work when you don’t have to? That’s why I use it in this pie; it’s super quick and easy! And since they make it for babies, there are no preservatives and fillers in it. It’s pure sweet potatoes. The bonus is that you can buy baby food anywhere! And it doesn’t cost $300 to ship to Canada!
You’ll love how easy baby food is to use that you’ll want to use it in everything! And you’re going to want to avoid peeling, chopping and cooking carrots too. So, give it a try it in my Carrot Cake Overnight French Toast Casserole.
And my Carrot Cake Dessert Pizza!
Sweet Potato Pie with Marshmallows
Sweet Potato pie with marshmallows is a very popular southern dessert. Unfortunately, it’s not as popular in Canada. So, I’ve made it my mission to share the joy of this pie with my fellow Canadians. Most recipes use melted marshmallows as a topping, but I make marshmallow whipped cream. Marshmallows can be a little overwhelming in terms of sweetness on their own. However, when they are melted right into the whipped cream, they are creamy and dreamy!
Sweet Potato Pie Recipe
This sweet potato pie recipe is unique because it uses baby food and has a delicious marshmallow whipped cream, but it’s also the brown butter that takes it to a new level. Brown butter adds a rich caramel flavor to this pie that is like no other! And the scalded milk also gives it a light and fluffy texture. You can use a store bought pie shell to save time, but if you’re looking for an easy and foolproof homemade pie crust, check out my No Fail Pie Crust (Cold Water Pastry)!
Sweet Potato pie makes a wonderful Thanksgiving dessert. But if you’re looking for other Thanksgiving desserts, give my Skinny Pumpkin Cheesecake with Oreo Cookie Crust, Crustless Pumpkin Pie, or my Traditional Pumpkin Pie a try! Hey, more than one Thanksgiving Dessert is always welcome!
Avoiding Pie Mistakes
If you’re not a seasoned pie maker, pie can be a little intimidating. If you want to avoid a cracked top, then bake it on a lower (but not the lowest) rack and use a thermometer ( I use my meat thermometer). This pie is ideal when the thermometer registers 170 degrees F. However, at that stage, it may not “look” cooked to you. But if you’re a new pie baker, trust the thermometer. And if you run into troubles, whether it be a cracker filling or soggy shell, then be sure to check out these tips from the Pie Doctor HERE.
Happy Thanksgiving and Pie Baking!
Sweet Potato Pie with Marshmallow Whipped Cream
- 1 deep dish pie shell (store bought or homemade) * See NOTES for link to recipe
Marshmallow Whipped cream:
- 1 ½ cups whipping cream
- 1 cup mini marshmallows
- ¼ tsp water
- Preheat oven to 425 degrees F.
- Brown butter in small saucepan. Once browned, remove from heat. See video on how to brown butter in NOTES.
- Scald milk in separate saucepan. Cool (can be warm, but not hot) See video on how to scald milk in NOTES.
- Add pureed sweet potatoes to large mixing bowl, then add browned butter, cooled scalded milk (it can be warm, but not hot), cinnamon, flour, brown sugar and eggs. Whisk until combined.
- Pour into unbaked pie crust. Bake for 10 minutes at 425 degrees F.
- Turn oven down to 325 degrees F and bake for another 30- 35 minutes or until firm. I found 30 minutes was perfect. * I recommend using a thermometer (I use my meat thermometer) to check for doneness. The thermometer should register 170 degrees F. The pie may not "look" ready, but it is. You don't want to overcook it.
- Cool then chill for at least 2 hours.
Marshmallow Whipped cream
- Whip the whipped cream to soft peaks in a large mixing bowl.
- In a separate bowl, add ¼ tsp of water to marshmallows, then melt the marshmallows in the microwave for about 10 seconds and stir. * The stirring will usually melt the remaining unmelted marshmallows. However, if not melted, return to microwave in 10 second intervals until melted.
- Add melted marshmallows to whipped cream and beat to stiff peaks.
- Garnish pie with marshmallow whipped cream, cinnamon sprinkles and additional marshmallows.
More Thanksgiving Dinner Ideas
This post is part of The Country Cook Weekend Potluck!