Ultimate Creamy Sweet Potato Pie with Marshmallows – Ready in Just 1 Hour!

This sweet potato pie isn’t just a dessert — it’s a holiday tradition, a Southern comfort, and a nostalgic masterpiece all in one. What makes this version stand out? Fluffy marshmallows melted right into the filling for the creamiest, dreamiest texture you’ve ever had. I first made this pie for Thanksgiving years ago — and now, not a year goes by without it.

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Why You’ll Love This Sweet Potato Pie

This pie is smooth, spiced, and just the right amount of sweet. It’s made from real sweet potatoes (not canned!), balanced with warm nutmeg, and enriched with a touch of marshmallow magic. The crust is flaky and golden, and the whipped cream topping takes it to dreamy new heights.

Taste & Texture: Creamy, custardy, lightly spiced with a hint of caramel from marshmallows
Smell: Like Thanksgiving in the oven — buttery, warm, sweet
Perfect For: Holidays, Sunday dinners, or anytime you want a nostalgic treat

Ingredients List

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For the Pie:

• 3 medium sweet potatoes, peeled and cut into 1” cubes
• 1 stick salted butter (½ cup)
• 14 marshmallows (standard size)
• ¾ cup granulated sugar
• 1 tsp nutmeg
• 3 large eggs
• 1 refrigerated pie crust

For the Whipped Topping:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• ¼ tsp vanilla

Substitutions:

• Use mini marshmallows (about 1 ¾ cups) instead of regular
• Cinnamon can be added or subbed for nutmeg
• Use a homemade crust if you prefer

Necessary Tools for Preparation

• Saucepan or steamer
• Mixing bowls
• Electric mixer or whisk
• 9-inch pie pan
• Hand mixer (for whipped cream)
• Spatula, measuring cups, and spoon

Step-by-Step Instructions

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Make the Pie:

1. Preheat oven to 175°C (350°F). Place pie crust in a 9-inch pan and crimp edges.
2. Cook sweet potatoes in boiling water until fork tender (about 15–20 minutes). Drain and mash.
3. Add butter and marshmallows to hot sweet potatoes. Stir until melted and smooth. Let cool slightly.
4. Mix in sugar, nutmeg, and eggs until fully combined. Beat with a mixer for an extra creamy texture.
5. Pour into crust and smooth the top.
6. Bake for 40–45 minutes, or until center is set and doesn’t jiggle. Cool completely before topping.

Make the Whipped Topping:

7. Whip cream with powdered sugar and vanilla until stiff peaks form.
8. Top pie with whipped cream before serving or serve on the side.

Tips for Perfecting the Sweet Potato Pie Recipe

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• Don’t skip mashing sweet potatoes until extra smooth — a food processor works wonders
• Let pie cool completely before topping to avoid melting the whipped cream
• Use room temperature eggs to help blend into the mixture smoothly
• Add toasted pecans on top for crunch

What to Serve With It

This pie pairs wonderfully with:

• A strong cup of coffee or cinnamon tea
• Vanilla bean ice cream
• Cranberry compote for a tangy contrast

Try these other fall favorites:

• Buttery Pecan Bars
• Spiced Apple Hand Pies
• Cinnamon Sweet Roll Muffins

Storage Instructions

• Fridge: Store covered for up to 4 days
• Freezer: Wrap slices tightly and freeze up to 2 months. Thaw in fridge and serve chilled or at room temp

General Information

This version of sweet potato pie is slightly sweeter than traditional recipes thanks to the marshmallows, making it kid-approved and holiday perfect. It’s nut-free, made with real sweet potatoes, and even better the next day!

FAQ

Can I use canned sweet potato puree?
Yes, use about 2 cups — but fresh sweet potatoes give a better flavor.

Can I make it ahead of time?
Absolutely! It keeps beautifully in the fridge and tastes even better the next day.

What can I use instead of marshmallows?
Cream cheese (4 oz) or ¼ cup sweetened condensed milk will give a similar richness.

Conclusion

This sweet potato pie is classic comfort with a marshmallow twist — rich, velvety, and impossible to stop at one slice. Make it once and it’ll become a staple in your family’s holiday table, too. Don’t forget to tag your pie on Pinterest!

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