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
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)!
Thanksgiving Desserts
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
Ingredients
Crust
- 1 deep dish pie shell (store bought or homemade) * See NOTES for link to recipe
Filling
- 2 tbsp flour
- ⅔ cup brown sugar
- 1 cup scalded milk * See video in NOTES
- 1.5 cups sweet potato puree * I use baby food (4 - 4.5 fl oz squeeze bottles)
- ½ tsp cinnamon
- 2 eggs lightly beaten
- ¼ cup unsalted butter, browned * See video in NOTES
Marshmallow Whipped cream:
- 1 ½ cups whipping cream
- 1 cup mini marshmallows
- ¼ tsp water
Instructions
- 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.
Notes
Nutrition
More Thanksgiving Dinner Ideas
Easy Potatoes Romanoff (with slow cooker option): The Ultimate Potluck Dish!
Gluten-free Sausage & Apple Rice
Easy Cornish Hens with Rosemary Wine Sauce
Lazy Slow Cooker Cabbage Rolls
This post is part of The Country Cook Weekend Potluck!
This looks delicious and is quite simple to make.
Ok, this was absolutely delish! WOW!
Thanks, Sonya - glad you enjoyed it!
Well, I'm sure that using baby food is convenient and possibly lower in sugar than the canned sweet potato but I'd probably just buy sweet potatoes and puree them. That said, I've never done it! I've got to try sweet potato pie!
Hi Bernice- I used to buy canned sweet potatoes, but I can't find them anywhere around here. Amazon wanted $300 to ship them! If you do find them in Calgary, let me know please. Although, I'll probably stick with the baby food because it's still easier! haha
I love that you used baby food, why not?! This is delicious with that marshmallow whipped cream, yum!
Thanks, Joss! Yes, I discovered the idea of using baby food when my kids grew out of it and I had a bunch left over!
Using baby food is a genius idea! I also haven't seen canned pureed sweet potato around here, so whenever I bake with sweet potato, I cook and puree my own. Love your short cut idea of baby food. Also, can we just take a moment to admire the deliciousness of that marshmallow whipped cream?! The perfect topping!
Thanks, Leanne - I'm also glad you like the topping! I came up with this recipe years ago and am only getting a chance to share it now.
I love it when I find traditional recipes like this one! (And I like your creative genius in solving the problem of finding sweet potato purée! A dessert that everyone loves to dig into!
Thank you, Elaine! Yes, it is definitely a Thanksgiving favorite!
What a cute idea to use baby food!! It must be way lower in sugar than conventional products!
Yes, that's what I love about using baby food, Nancy- it generally doesn't have added sugar, fillers or preservatives!
Thanks for sharing, this looks lovely............
Thanks you, I hope you enjoy it!
I've used baby food in recipes too - it's like the best kept secret to flavouring recipes! This pie looks delicious!
I know, it's great stuff, isn't it?! Baby food for the win!!!
This is the perfect fall treat Terri! I am obsessed with a mini marshmallow moment, so nostalgic of childhood!