Sweet Potato Pie with Marshmallow Frosting

Making a sweet potato pie has been on my Thanksgiving to-do list for a long time. Pumpkin pie has always been a part of my Thanksgiving spreads since I was a kid. I wanted to spice things up a bit this year so decided to finally make a sweet potato pie! And like one of my favorite Thanksgiving sides, the sweet potato casserole, I topped it with fluffy marshmallow frosting! This pie is the perfect way to unwind after a long day in the kitchen!

Sweet potato pie is obviously pretty similar to pumpkin pie in terms of textures and flavors, but there are some differences. Pumpkin pie tends to have that more custard-like texture where sweet potato pie has a more dense texture. Both are delicious and you can’t go wrong either way!

I started by boiling some sweet potatoes. You can probably used canned sweet potatoes if you want to skip this step, but I haven’t tried it personally and am wondering if the mixture from a can may be a bit more watery.

The marshmallow frosting takes this pie to another level of decadence and sweetness. You certainly can leave it out and serve with plain whipped cream if you prefer, but let’s be honest, sweet potatoes and marshmallows were meant for each other! I did take a little shortcut with the frosting and used marshmallow fluff. No shame, the frosting is delicious! I topped the pie with pecans to finish it off!

This sweet potato pie is a great alternative to pumpkin pie if you are looking to change things up this Thanksgiving!

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Yield: 12 slices

Sweet Potato Pie with Marshmallow Frosting

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 35 minutes

Sweet Potato Pie with Marshmallow Frosting - Classic sweet potato pie topped with homemade marshmallow frosting - perfect for Thanksgiving!

Ingredients

For the pie:

• 1 pound sweet potatoes, peeled and diced
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9-inch) prepared pie crust

For the marshmallow frosting:

• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cups marshmallow fluff
• 2 1/2 cups powdered sugar
• 2 teaspoons milk
• chopped pecans (optional)

Instructions

1. Add the diced sweet potatoes to a sauce pan. Fill with water so the potatoes are completely covered. Heat on medium high heat. Boil potatoes until they are fork tender, about 15-20 minutes. Drain potatoes.
2. Preheat oven to 350 degrees F. Add the cooked sweet potato to a large mixing bowl with the butter, sugar, milk, eggs, spices, salt, and vanilla extract. Beat with a hand mixer until the mixture is smooth with no sweet potato chunks.
3. Pour the mixture into the prepared pie crust. Bake 40-50 minutes until a toothpick inserted comes out clean.
4. While the pie is baking, prepare the marshmallow topping. In a mixing bowl, add the softened butter, vanilla, and marshmallow fluff. Beat with a mixer until smooth. Add in the powdered sugar and 1 teaspoon of milk. Continue mixing until frosting is smooth. If too thick, add more milk. Set aside.
5. Remove pie from the oven and let cool at least 1 hour before adding the marshmallow frosting. Spread frosting over top of the cooled pie. If desired, garnish with chopped pecans. Cover and refrigerate the pie until ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 474Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 75mgSodium: 273mgCarbohydrates: 70gFiber: 2gSugar: 55gProtein: 4g

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