Description
This delightful Southern dessert features a creamy sweet potato filling topped with gooey toasted marshmallows for the perfect autumn indulgence.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (or homemade from 1 1/2 cups flour, 1/2 cup butter, 4–5 tbsp cold water)
- 3 cups cooked and mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 cups mini marshmallows (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, evaporated milk, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 45-50 minutes, or until the center is set and a knife inserted comes out clean.
- Remove from oven and immediately top with mini marshmallows.
- Return to oven under broiler for 1-2 minutes, watching closely, until marshmallows are toasted golden brown.
- Let cool before serving.
Notes
For extra flavor, add a pinch of cloves or allspice. Ensure sweet potatoes are fully cooked and mashed smooth for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: Southern
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 6g