I love desserts. There’s nothing better than pie at the end of a great meal. If you feel the same way, try making this sweet potato pie. It’s creamy, flavorful, and really easy to make. I like to top this sweet potato pie recipe with toasted homemade marshmallows, but you can also use store-bought ones, or you can skip the marshmallows and top with whipped cream.
Related: Next time, try sweet potato casserole or no-bake pumpkin pie.
material
- sweet potato
- mascarpone cheese
- granulated sugar
- brown sugar
- salt
- egg
- milk
- vanilla essence
- butter
- cinnamon
- nutmeg
I often use store-bought puff pastry, but if you want to make your own, try one of my favorite puff pastry recipes.
The recipe card below also shows you how to make the delicious homemade marshmallows pictured.
How to make sweet potato pie
First, bake the sweet potatoes, unless you can’t find canned sweet potatoes (for some reason, I can’t find them). Leave the mascarpone cheese aside so it will soften while the potatoes bake.
Beat the mascarpone cheese in a stand mixer until creamy (the goal is to eliminate lumps in the final filling). Add mashed sweet potatoes and mix. Add sugar and salt and mix until combined. Add eggs, half the milk, and melted butter and mix until combined. Finally, add the vanilla, cinnamon, and nutmeg and mix until dissolved.
This time I used store-bought puff pastry. Just lightly pre-bake the crust as directed. Next, add the filling to the dough.
Pour the filling into the dough and bake at 350°F for 48 to 50 minutes until the center is set. However, the pie may still jiggle slightly when you shake it. Some jiggling is fine, but you don’t want the pie to look liquidy (like it did before baking). Let cool before serving or storing.
See more of our readers’ favorite pie recipes
tips for success
- Before you start making the pie filling, mash the sweet potatoes well. You can use a food processor or immersion blender to puree it without leaving any lumps.
- I like to whisk the softened mascarpone before mixing to get a smooth texture.
- If you notice the edges of your pie crust starting to burn, wrap it in aluminum foil or use a pie shield as the pie bakes.
- Leftover sweet potato pie can be stored in an airtight container in the refrigerator for up to 3 days. If you top it with marshmallow, it will harden if it’s cold, so warm it up in the microwave for about 30 seconds before serving. If you use whipped cream, don’t add it until you’re ready to eat.
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Instructions
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If you can’t find canned sweet potatoes, roast the sweet potatoes first. Leave the mascarpone cheese aside so it will soften while the potatoes bake.
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Beat the mascarpone cheese in a stand mixer until creamy. Add mashed sweet potatoes and mix.
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Add sugar and salt and mix until combined. Add eggs, half the milk, and melted butter and mix until combined.
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Add vanilla, cinnamon, and nutmeg and mix until dissolved.
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If using store-bought puff pastry, pre-bake the dough a little bit according to the instructions. Next, add the filling to the dough.
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Pour the filling into the dough and bake at 350°F for 48 to 50 minutes, until the center is set. However, the pie may still jiggle slightly when you shake it. Some jiggling is fine, but you don’t want the pie to look liquidy (like it did before baking).
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Let cool before serving or storing.
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Here we will show you how to make “sake marshmallows”.
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Spray an 8×8 pan with nonstick cooking spray and lightly sprinkle with half the powdered sugar (2 tablespoons). Set the rest aside.
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Place the whisk attachment on your stand mixer. Add 1/2 of the water and gelatin to a bowl and let stand for about 10 minutes (do not stir). Meanwhile, in a saucepan over high heat, combine remaining 1/4 cup water, sugar, corn syrup, and salt. Attach a candy thermometer and wait until the mixture reaches 240 F. Remove from heat.
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Start the mixture on low heat and pour the hot sugar water into the mixer while the mixer is running. be careful! I always use a splash guard for this step. Once all the sugar water has been poured in, turn the mixer on high and beat until pale and fluffy (7-10 minutes). You can add the bourbon and vanilla extract to the mixer while it is running for the first few minutes.
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Then pour the marshmallow batter into the prepared dish, sprinkle with the remaining powdered sugar, cover and leave overnight.
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Run the knife along the edge of the pan and drop the marshmallow onto the cutting board. Cut with a pizza cutter or kitchen scissors. These can be stored in airtight containers or plastic bags.
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When you’re ready to serve the pie, top it with marshmallows and toast with a kitchen torch or under the broiler in your kitchen for a few minutes until the marshmallows are toasted nicely.
Precautions
You can also top this sweet potato pie with store-bought marshmallows or whipped cream instead.
nutrition
Nutritional information table
sweet potato pie
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information is automatically calculated using Spoonacular. We recommend using your own nutritional calculations if necessary.
Source: A Beautiful Mess – abeautifulmess.com
