Description
A delicious Southern-style dessert featuring creamy sweet potato filling topped with toasted marshmallows for a gooey, sweet finish.
Ingredients
Scale
- 2 cups mashed cooked sweet potatoes
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust
- For topping: 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat the mashed sweet potatoes, sugar, and butter until smooth.
- Add eggs, vanilla, cinnamon, nutmeg, and salt; mix well.
- Pour the filling into the unbaked pie crust.
- Bake for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Remove from oven and top with mini marshmallows.
- Return to oven and bake for another 3-5 minutes, or until marshmallows are lightly toasted.
- Cool before serving.
Notes
For best results, use fresh sweet potatoes. You can adjust spices to taste. Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 30g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 4g