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! The Marshmallow Whipped Cream is the crowning glory on this delicious Thanksgiving dessert.
Cuisine American, southern
Keyword marshmallow, pie, sweet potato
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Terri Gilson
1deep dish pie shell (store bought or homemade)* See NOTES for link to recipe
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.