This Sweet Potato Pie Recipe with Marshmallow Whipped Cream uses fresh sweet potatoes, a refrigerated pie crust (or use my homemade pie crust recipe) and a few simple ingredients to make this delicious classic dessert that’s popular during the holiday season.
This homemade sweet potato pie is one to make for Thanksgiving dinner, and it will look amazing on your dessert table sitting next to this apple punch recipe.
This creamy sweet potato pie filling has a mix between and sweet and savory flavor but topped with the sweet marshmallow whipped cream, it pairs perfectly for a sweet dessert.
Looking for more sweet potato recipes? This sweet potato crunch and sweet potato bread pudding are favorites around here too.
Sweet Potato Pie Highlights
- Easy to Make: This pie will be ready for serving in about an hour and a half, and is easy enough for a beginner in the kitchen.
- Thanksgiving Dessert Idea: Although this can be made anytime of year, this is typically made around the Thanksgiving holiday.
- Make Ahead and Freeze: This pie can be made ahead of time and even frozen to enjoy later. See the tips below for how to freeze a sweet potato pie.
Key Ingredients
Here’s what you need to make this sweet potato pie with the marshmallow whipped cream topping:
Complete list of ingredients and amounts can be found in the recipe card below.
- 9 inch deep dish pie crust – A graham cracker crust would be yummy too.
- Salted butter – Unsalted would also work, just add an extra pinch of salt to your pie filling.
- Dark brown sugar – If all you have is light brown sugar, you can use that.
- Heavy cream – If you wanted to replace the cream in the whipped cream with something already made you could use cool whip.
- Olive oil – Any oil would work here. You could use vegetable, coconut, etc.
- Vanilla extract – Almond extract would also work, just make sure that you only use half the amount because almond extract is strong. Vanilla bean paste would also be delicious.
- Cinnamon – You could replace the cinnamon, nutmeg and clove for pumpkin pie spice.
How to Make Sweet Potato Pie
Here is where you can use a pre-made crust or you can make my buttery pie crust recipe and can follow my directions on how to blind-bake a crust if needed.
You can also pour sugar on top of parchment paper, or use something else if you don’t have pie weights to hold the crust down while baking.
Serve this delicious pie warm, or at room temperature, and by dolloping the marshmallow whipped cream on top of each slice. (Make sure it’s not too hot so the whipped cream doesn’t melt completely.)
Recipe Tips
- Homemade Whipped Cream Alternative: You can use a store-bought whipped cream like Cool Whip and fold in the marshmallow fluff to create a similar cream topping. However, make sure to defrost the Cool Whip in the refrigerator overnight or on the counter for at least an hour (until it’s completely defrosted). This will make folding in the marshmallow fluff easier.
- Square Dish Instead of Round: You can use a 9×9 square dish. Something to keep in mind is that the corners can be overcooked easily though. So keep an eye out and if you start to see the edges get a little too brown you can cover them with foil and continue baking. This will ensure that your filling cooks, but your crust doesn’t burn.
- Boiling Potatoes Instead of Roasting: You can boil them but you’ll lose a lot of flavor in the cooking water. Roasting the sweet potato allows the sugars in the sweet potato to caramelize and brings about a much deeper flavor than you would get if you boiled them. You could microwave or bake the potato instead if you don’t want to cube and roast it. Remember that if you’re looking to speed things up you can always cut the sweet potatoes into smaller cubes. The smaller the cubes, the faster they will cook. You could also cook your sweet potatoes the day before and keep them in the refrigerator until you’re ready to use them.
Storing Tips
- Refrigerator – When you’re ready to store any leftover sweet potato pie, wrap it in plastic wrap and place in the refrigerator. It will last for 3-4 days refrigerated. To reheat, simply place individual slices onto a microwavable plate and warm on 50% power for 1 minute. To reheat in the oven, preheat your oven to 350°F and heat slices for 10-15 minutes or the whole pie for 25-30 minutes.
- Freezer – To make your sweet potato pie ahead of time and freeze it, allow the pie to cool completely on the counter. Once completely cooled, wrap your sweet potato pie in foil and place into a resealable bag. This will keep your pie from getting freezer burn.
- To reheat – Defrost your pie overnight in the refrigerator and simply place individual slices onto a microwavable plate and warm on 50% power for 1 minute. You can also rewarm your pie as a whole or in individual slices. Preheat your oven to 350°F and heat slices for 10-15 minutes or the whole pie for 25-30 minutes.
Recipe FAQs
Sweet potato pie is the perfect balance between sweet and savory. It’s similar to pumpkin pie but leans slightly more savory. A hefty dollop of marshmallow whipped cream rounds out these traditional fall flavors and brings it all together.
I love a good, canned ingredient but for this recipe, I really don’t recommend using canned sweet potatoes. This option really throws off the texture of your pie and leaves you with a soggy and pretty messy situation.
This pie tastes great warm or room temperature. It’s a great option to set out on a dessert table for the holidays and let people serve themselves. Be sure that the pie is warm and not hot, or your whipped cream will melt and turn into a soupy mess.
More Thanksgiving Recipes You’ll Love
Recipe
Sweet Potato Pie with Marshmallow Whipped Cream
Equipment
- 9 inch pie dish
Ingredients
- 2 pounds sweet potatoes peeled and cubed (½ inch cubes)
- ½ teaspoon salt divided
- 9-inch pie crust You can make this homemade pie crust recipe
- ½ cup salted butter softened
- ⅔ cup dark brown sugar packed
- 1½ cups heavy cream divided
- 2 large eggs
- 2 Tablespoons olive oil or similar type, divided
- 1½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ cup marshmallow fluff
Instructions
- Roast your potatoes. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay out the peeled and cubed 2 pounds sweet potatoes onto the pan and drizzle with 2 Tablespoons olive oil and ¼ teaspoon salt tossing to coat them well. Bake for 25 minutes or until soft. Keep an eye on them as they bake, some might get brown tips and those you want to toss before adding them to your pie. Set aside to cool for at least 10 minutes.
- Prebake your pie crust. Prebake your 9-inch pie crust according to the recipe or package instructions. Use pie weights or pour sugar over parchment paper to weigh down the crust and make sure the pie keeps its shape. Set aside to let the pie crust cool slightly while making the filling.
- Mash your sweet potatoes. In a large bowl (or the bowl of a stand mixer) using a hand mixer (or stand mixer fitted with a paddle attachment) add the roasted sweet potatoes and ½ cup salted butter and mash on medium speed.
- Flavor your sweet potatoes. Add in the remaining ¼ teaspoon salt, ⅔ cup dark brown sugar, ½ cup heavy cream, 2 large eggs, remaining olive oil, 1½ teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon ground cloves and mix on low speed to start, increasing to medium speed for about 3 minutes or until well combined and silky smooth.
- Bake. Pour your pie filling into the crust and bake uncovered for 50-60 minutes or until a toothpick inserted into the center comes out clean. Check the pie frequently and if the crust is browning too fast you can cover it with foil to prevent burning. While the pie bakes, whip your cream.
- Whip the cream. Using a hand (or stand) mixer on medium speed, whip the remaining 1 cup heavy cream until stiff peaks form (about 3-4 minutes) and then mix in ¼ cup marshmallow fluff until combined. Don’t over whip your cream or you may end up making butter!
- Serve. Slice and top your pie with whipped cream and serve.
Notes
- You can use Cool Whip instead of homemade whipped cream if you prefer.
- I don’t recommend using canned sweet potatoes for this recipe.
Nutrition
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