Easy Sweet Potato Pie with Marshmallow Whipped Cream

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 because I use pureed sweet potatoes (in the form of baby food) and it works so well! This Sweet Potato Pie with Marshmallows also makes a wonderful Thanksgiving dessert, holiday dessert for Easter or Christmas or alternative to pumpkin pie!

You'll love this easy Sweet Potato Pie with Marshmallows because it's quick to make and tastes divine. The Marshmallow Whipped Cream is the crowning glory on this delicious Thanksgiving dessert.

📖 🥫Variations

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!

Pureed Sweet Potatoes: However, if you want to use sweet potato puree or canned sweet potatoes (and puree them yourself) you can substitute them for the baby food.

🥘Ingredients

For this recipe, you'll need:

• deep dish pie crust (store-bought or Homemade Pie Crust
• flour
• brown sugar
• scalded milk (see notes)
• sweet potato puree (affiliate link) /canned yams
• cinnamon
• eggs
• unsalted butter
• whipping cream (35%)
• mini marshmallows
• water

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 sweet potato pie with marshmallow whipped cream; 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!

💭Top Tip

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. But marshmallows melted right into the whipped cream makes this marshmallow whipped creamy and dreamy! 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.  

My husband had never had a sweet potato pie and fell in love with it!

This marshmallow sweet potato pie 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)!

📋 More 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, Cranberry Bread Pudding Cheesecake or my Traditional Pumpkin Pie  a try! Hey, more than one Thanksgiving Dessert is always welcome!

🥧How do you know when pie is set?

If you're not a seasoned pie maker, pie can be a little intimidating. To avoid a cracked top:

• Bake it on a lower (but not the lowest) rack
• Use a thermometer. The BEST and most accurate thermometer I have ever owned is this instant read thermometer- (affiliate link) -t's great for everything food related!
• This pie is ideal when the thermometer registers 170 degrees F.
• However, at that stage, it may not "look" cooked to you and still be a bit jiggly but it cooks after you take it from the oven.
• But if you're a new pie baker, trust the thermometer.
• And if you run into troubles, whether it be a cracked filling or soggy shell, then be sure to check out these tips from the Pie Doctor HERE.

So, if you're looking for a Sweet Potato Pie with Marshmallows or something that uses canned yams or better yet, in the form of baby food, you'll love this EASY recipe!

Happy Thanksgiving and Pie Baking!!

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5 from 9 votes

📋Easy Sweet Potato Pie with Marshmallow Whipped Cream Recipe

This easy Sweet Potato Pie with Marshmallow Whipped Cream involves no peeling, cooking, chopping or pureeing of sweet potatoes because it uses baby food instead or canned sweet potatoes/canned yams! The Marshmallow Whipped Cream is the crowning glory on this delicious Thanksgiving dessert.

Course Dessert

Cuisine American, southern

Keyword baby food, marshmallow, pie, sweet potato

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8 pieces

Calories 470kcal

Author Terri Gilson

Cook ModePrevent your screen from going dark

Ingredients

Crust

• 1 deep dish pie shell (store bought or homemade) * See NOTES for link to recipe

Filling

• 2 tablespoon 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 teaspoon 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 teaspoon water

US Customary - Metric

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 teaspoon 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

*NOTE: No Fail Pie Crust (Cold Water Pastry)

**NOTE:  video-How to brown butter

***NOTE: video -How to scald milk

***NOTE: If you prefer to use canned sweet potatoes (and puree yourself) or sweet potato puree, then simply substitute it for the baby food

*****NOTE: How to tell when pumpkin pie is done: You can insert a knife into the centre and when it comes out clean, it's done. But the very BEST way to make sure it's done is by taking it's temperature. Bake until the internal temperature hits 175 degrees. I use this instant read thermometer- (affiliate link) it's great for everything food related!)

My Amazon Recommendations (affiliate links)

Nutrition Facts

📋Easy Sweet Potato Pie with Marshmallow Whipped Cream Recipe

Amount Per Serving (1 piece)

Calories 470 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 17g106%

Cholesterol 119mg40%

Sodium 167mg7%

Potassium 227mg6%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 22g24%

Protein 6g12%

Vitamin A 4488IU90%

Vitamin C 1mg1%

Calcium 104mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1piece | Calories: 470kcal | Carbohydrates: 42g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 119mg | Sodium: 167mg | Potassium: 227mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4488IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

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