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!
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.
For this recipe, you'll need:
- deep dish pie crust (store-bought or Homemade Pie Crust )
- brown sugar
- scalded milk (see video)
- sweet potato puree (affiliate link) /canned yams
- unsalted butter
- whipping cream (35%)
- mini marshmallows
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.
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!
And my Carrot Cake Dessert Pizza!
📖Variations & Substitutions
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! It's the perfect way to make a delicious and rich sweet potato filling, without a lot of effort!
- Sweet Potatoes - If you prefer to use canned sweet potatoes (and puree yourself) or sweet potato puree, then simply substitute it for the baby food
- Pie Crust: You can buy a pie shell at the grocery store if you are in a hurry or make one from scratch. Try my No Fail Pie Crust (Cold Water Pastry)!
Store this sweet potato pie for up to 4 days in an airtight container in the fridge. You can cover it in plastic wrap if you are storing for a short time (overnight) and have not yet decorated it. Store marshmallow whipped cream separately. The pie freezes well for up to 3 months in an airtight container.
👪 Serving Size
This recipe makes 1 whole 9 inch pie (8 servings). However, you can double or triple the recipe and make additional pies by clicking on the blue number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Video-How to brown butter
Video -How to scald milk
Most recipes use melted marshmallows for the marshmallow topping, but I make marshmallow frosting with 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 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.
📋 More Thanksgiving Desserts
Old-Fashioned 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 an easy 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!
Have a Happy Holiday season and enjoy Pie Baking!!
Did you make this recipe? Please RATE THE RECIPE below!
📋 Easy Sweet Potato Pie with Marshmallows
- 1 deep dish pie shell (store bought or homemade) https://foodmeanderings.com/no-fail-pie-crust/
- 2 tablespoon flour
- ⅔ cup brown sugar
- 1 cup scalded milk * See video in post
- 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 post
Marshmallow Whipped cream:
- 1 ½ cups whipping cream
- 1 cup mini marshmallows
- ¼ teaspoon water
- additional cinnamon sprinkles and mini marshmallows
- 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 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 on wire rack for 10 minutes, then chill in fridge for at least 2 hours.
Marshmallow Whipped cream
- In a medium bowl, whip the whipped cream to soft peaks with an electric mixer on high speed.
- 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.
- Add marshmallow whipped cream to the top of cold pie. Sprinkle cinnamon sprinkles and additional marshmallows, if desired.