📋 Sweet Potato Pie with Marshmallows Recipe
This easy Sweet Potato Pie with Marshmallows 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.
Servings 8 pieces
Calories 470kcal
Ingredients
Crust
- 1 deep dish pie shell (store bought or homemade) https://foodmeanderings.com/no-fail-pie-crust/
Filling
- 2 tablespoon flour
- â…” cup brown sugar
- 1 cup scalded milk * See video in post
- 1.5 cups sweet potato puree * I use baby food (3 - ½ cup/4 ounce 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
Garnish
- additional cinnamon sprinkles and mini marshmallows
Instructions
- Preheat oven to 425 degrees F. /218 degrees C.
- 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/218 degrees C.HINT: When you fill your pie shell with filling, place it on a baking sheet. It will be so much easier to move your pie from the countertop to the oven and avoid spills.
- Turn oven down to 325 degrees F/162 degrees C 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/76 degree C. 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 (with the whisk attachment).
- 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.
- Immediately add melted marshmallows to whipped cream and beat on medium speed, to stiff peaks. *if you don't add them immediately, they will harden and you'll have lumpy whipped cream.
Garnish
- Add marshmallow whipped cream to the top of pie. Sprinkle cinnamon sprinkles and additional marshmallows, if desired.
Notes
HINT: When you fill your pie shell with filling, place it on a baking sheet. It will be so much easier to move your pie from the countertop to the oven and avoid spills.
Videos:
Video-How to brown butter
Video -How to scald milk
Top Tip:
If you are using a store-bought pie shell, for best results, you'll want to transfer it to a glass pie pan (affiliate link) before baking, as these are the best type of pie pan for achieving a flaky crust. Gently loosen the pie shell around the rim of the pie plate and transfer the pie shell to the glass pan when it is still frozen - this makes it much easier and you're less likely to crack it. *Make sure the glass pie pan is generously coated non-stick cooking spray.
Storage:Â
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 it 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. Defrost in the fridge overnight and serve cold or at room temperature.
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
