Thanksgiving Sweet Potato Pie with Toasted Marshmallows

Alright so I know I made pumpkin pie on this blog before, but y’all haven’t seen my Fall themed sweet potato pie with toasted marshmallows! You guys… I have fallen in love with my new pastry cutters. I was walking by a clearance aisle in Fred Myer and they were practically giving away Fall themed decor and entertaining accessories to make room for Christmas stuff. I got these awesome pie dough cutters for $2!! I hope to find Christmas themed ones soon.

Honestly, this was only my second time making sweet potato pie but before then, I don’t know why, but I thought making sweet potato pie was hard. Really though, there’s not that many ingredients and if you have premade store-bought dough it takes less than an hour to bake. The first time I made this, I made a shortcut and boiled the sweet potatoes rather than baking them. Baking them will add more texture and make the pie less runny. I thought boiling the potatoes made the pie moister. But either way, it tastes the same. Boiling will cut your time in half.

Another change was I used my large food processor this time to mix the ingredients. You can mix by hand, or use a hand-held mixer. But a food processor gets the consistency to a nice purree.

I made a special trip to Bed Bath & Beyond and bought a kitchen butane torch. This gadget is pretty nifty. It will come in handy for other recipes like french onion soup and creme brule. It was fun toasting the marshmallows. Everyone has a preference for how burnt they like their marshmallows toasted. I like it right in the middle, right before it catches fire.

I made two of these pies, one for immediate eating and the other I was planning on putting in our garage fridge and breaking out for Thanksgiving. My husband looks at me and says “I don’t think the second pie is going to last till then…”as he eats his second piece This recipe is that delicious. You may want to double this recipe for two pies!

Prep time: 30 minutes Cook time: 50 minutes

Ingredients

1 lb baked or boiled sweet potatoes, peeled and cut into chunks (about two)
1 cup of small marshmallows
⅓ cup softened butter
½ cup sugar
2 large eggs
¾ cup canned evaporated milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 or 2 uncooked pie shells

Before I added the marshmallows, so pretty!

Directions

  1. (Baking sweet potatoes)
  2. Preheat oven 425°
  3. Peel and cut sweet potatoes into medium chunks, add to aluminium foiled lined baking pan, drizzle vegetable oil over chunks, cover with another layer of foil, and bake for 30 minutes
  4. Add chunks to a large mixing bowl or food processor. Start mashing the potatoes to a soft texture.
  5. Add milk, eggs, nutmeg, cinnamon, vanilla extract, butter, sugar and salt. Mix well until you achieve a smooth texture.
  6. Pour mixture in a pie pan that has a pie pastry laid out. I used the second roll of dough to make a decorative topping.
  7. Bake at 425° for 15 minutes, then decrease the heat to 350° and cook for an additional 30/35 minutes
  8. Remove from oven, let cool for 10 minutes
  9. Carefully add the marshmallows on top of the pie, take your torch and toast to your delight!
  10. Serve immediately or cover and refrigerate up to 4 days.
  1. (Boil sweet potatoes)
  2. Peel and cut sweet potatoes into medium chunks, add to a medium saucepan, cover with water and bring heat to medium/high, boil until softened. Drain and add to a large mixing bowl.
  3. Using a manual hand masher or handheld mixer, mix potatoes to a smooth texture.
  4. Using a separate medium mixing bowl, combine egg, milk, nutmeg, cinnamon, salt, butter and sugar, and vanilla extract. Mix well and pour into sweet potato mixture and mix again until well blended.
  5. Pour mixture in a pie pan that has a pie pastry laid out. I used the second roll of dough to make a decorative topping.
  6. Bake at 425° for 15 minutes, then decrease the heat to 350° and cook for an additional 30/35 minutes
  7. Remove from oven, let cool for 10 minutes
  8. Carefully add the marshmallows on top of the pie, take your torch and toast to your delight!
  9. Serve immediately or cover and refrigerate up to 4 days.

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