If you are on the hunt for a dessert that feels like a warm hug on a plate, this Sweet Potato Pie with Marshmallow & Nutmeg Cream Topping Recipe is an absolute must-try. The filling is luxuriously smooth and sweet with just the right hint of nutmeg to elevate those classic fall flavors, while the marshmallows gently melt into the sweet potatoes creating a soft, comforting texture. Topped with a fluffy whipped cream infused with nutmeg, this pie is both nostalgic and delightfully fresh, making it perfect for holiday gatherings or any cozy night in.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success. Each component plays a crucial role, from bringing out the natural sweetness of the potatoes to ensuring a creamy finish with that dreamy marshmallow and nutmeg cream topping.
- 3 medium sweet potatoes: Peeled and cut into 1-inch cubes to create that velvety base for the pie filling.
- 1 stick salted butter: Adds richness and balances the sweetness perfectly.
- 14 marshmallows: Melted into the filling for a subtle, creamy sweetness and comforting texture.
- ¾ cup granulated sugar: Sweetens the filling, enhancing the natural sugary notes of the sweet potatoes.
- 1 teaspoon nutmeg: Provides a warm, fragrant spice that brings depth to the flavor profile.
- 3 large eggs: These bind everything together and add a custard-like creaminess.
- 1 refrigerated pie crust: Makes the prep easy while providing a flaky, buttery foundation.
- 1 cup heavy whipping cream: Whipped to perfection for the light and airy topping.
- 3 tablespoons powdered sugar: Sweetens the whipped cream without any graininess.
- ¼ teaspoon vanilla: A subtle note that enhances the whipped cream and ties the flavors together.
How to Make Sweet Potato Pie with Marshmallow & Nutmeg Cream Topping Recipe
Step 1: Boil the Sweet Potatoes
Start by placing peeled and cubed sweet potatoes into a pot of boiling water. Let them cook until they are tender—about 20 minutes—because soft potatoes are key to that smooth, luscious texture your pie needs.
Step 2: Preheat the Oven
While the potatoes are boiling, go ahead and preheat your oven to 350°F. This moderate temperature allows the pie to cook evenly, ensuring a nicely browned crust without burning.
Step 3: Blend Butter and Marshmallows into Potatoes
Once your sweet potatoes are tender, drain them and return to the pot or a large bowl. Add the stick of salted butter and toss in the marshmallows. Beat this mixture well until the butter melts and the marshmallows are fully melted and combined, creating that irresistible creamy texture.
Step 4: Incorporate Sugar and Nutmeg
Next, stir in the granulated sugar and nutmeg. These two give your pie that perfect balance of sweetness and warmth, transforming it from simple mashed sweet potatoes into a decadent filling bursting with flavor.
Step 5: Add Eggs for Creaminess
Now it’s time to add the eggs. Beat them into the filling until the mixture becomes silky and creamy. The eggs provide structure as the pie bakes, helping it set perfectly without drying out.
Step 6: Prepare the Pie Crust
Line a 9-inch pie dish with your refrigerated pie crust. Press it gently into the edges to create an even shell. Then pour in your sweet potato mixture, smoothing the top gently for even baking.
Step 7: Bake Until Golden and Set
Bake your pie for 35 to 40 minutes. Keep an eye on it; it should rise slightly, turn a lovely golden brown on top, and set firmly when done. To protect your crust from over-browning, use a pie crust shield or tin foil around the edges if needed.
Step 8: Cool and Whip the Nutmeg Cream Topping
Allow your pie to cool completely before you move on to the final crowning glory. Meanwhile, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This nutmeg cream topping adds a fluffy, light contrast and ties the entire dish together beautifully. Dollop or pipe it generously on every slice for pure bliss.
How to Serve Sweet Potato Pie with Marshmallow & Nutmeg Cream Topping Recipe
Garnishes
To make your presentation extra special, sprinkle a light dusting of cinnamon or extra nutmeg on top of the whipped cream. A few toasted pecans make a lovely crunchy contrast and enhance the nutty undertones inherent in this classic dessert.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla bean ice cream or a simple drizzle of caramel sauce. For a cozy beverage, a spiced chai or hot apple cider complements the nutmeg flavors perfectly and rounds out the experience.
Creative Ways to Present
For a festive touch, serve individual mini versions of the Sweet Potato Pie with Marshmallow & Nutmeg Cream Topping Recipe in ramekins. You can also arrange slices on decorative plates garnished with fresh mint leaves for a pop of color that invites smiles around the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 4 days, allowing you to enjoy second and third helpings without any loss of flavor or texture.
Freezing
Sweet potato pie freezes wonderfully. Wrap your cooled pie securely in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat your pie, place individual slices in the oven at 325°F for about 15 minutes to warm through gently without drying out. Avoid the microwave if you want to preserve the flaky crust and creamy filling textures.
FAQs
Can I make this pie without marshmallows?
Absolutely! While marshmallows add a unique creaminess and sweetness, you can omit them if preferred. The pie will still be delicious but slightly less rich in texture.
Is this pie gluten-free?
The recipe as written uses a refrigerated pie crust that usually contains gluten. For a gluten-free option, substitute with a gluten-free pie crust or make your own gluten-free crust at home.
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes give the best texture and flavor, but in a pinch, you can use canned sweet potatoes. Just be sure to drain them well and adjust the moisture in your filling accordingly.
How spicy is the nutmeg in this recipe?
The nutmeg adds a warm, slightly sweet spice that enhances but does not overpower the dish. It’s perfectly balanced to complement the sweetness without being too bold.
Can I prepare the whipped cream topping ahead of time?
You can prepare the whipped cream topping a few hours in advance and keep it refrigerated, but it’s best to whip it fresh just before serving for the fluffiest texture.
Final Thoughts
This Sweet Potato Pie with Marshmallow & Nutmeg Cream Topping Recipe feels like a special secret to warm hearts and delight taste buds. Whether you’re baking it for a holiday feast or simply sharing with loved ones on a quiet evening, this pie’s comforting flavors and luscious cream topping will no doubt become a treasured favorite. Trust me, once you try it, you’ll be making it again and again!
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Sweet Potato Pie with Marshmallow & Nutmeg Cream Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Sweet Potato Pie is a classic Southern dessert that combines creamy, spiced sweet potatoes with a flaky pie crust, then topped with a luscious homemade whipped cream. The sweet potatoes are boiled and seamlessly blended with butter, marshmallows, and warm spices before baking to golden perfection. Ideal for holiday gatherings or anytime a comforting, sweet treat is needed.
Ingredients
Pie Filling
- 3 medium sweet potatoes (peeled and cut into 1” squares)
- 1 stick salted butter
- 14 marshmallows
- ¾ cup granulated sugar
- 1 teaspoon nutmeg
- 3 large eggs
Pie Crust
- 1 refrigerated pie crust (for a 9” pie dish)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Boil Sweet Potatoes: Place the peeled and cut sweet potatoes into a pot of boiling water. Cook until tender, about 20 minutes. Drain well.
- Preheat Oven: While the potatoes are cooking, preheat your oven to 350°F (175°C) to get it ready for baking the pie.
- Mix Filling: Transfer the cooked sweet potatoes to a large bowl. Add the stick of salted butter and marshmallows. Use a mixer or hand beaters to blend everything until melted and fully combined into a smooth consistency.
- Add Sugar and Nutmeg: Stir in the granulated sugar and nutmeg thoroughly to evenly distribute the spice and sweetness throughout the mixture.
- Incorporate Eggs: Beat the three large eggs into the sweet potato mixture until everything is creamy, well mixed, and smooth.
- Prepare Pie Crust: Unroll and line a 9-inch pie dish with the refrigerated pie crust. Press it gently into the dish to form a sturdy base for the filling.
- Fill and Bake: Pour the sweet potato filling into the prepared pie crust. Bake in the preheated oven until the pie has risen, browned evenly on top, and set in the center—about 35 to 40 minutes. Use a pie crust shield halfway through baking if the crust starts getting too dark.
- Cool and Whip Topping: Let the pie cool completely on a wire rack. Meanwhile, beat the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form, creating a rich whipped cream topping.
- Serve: Spoon or pipe the whipped cream over the cooled pie slices just before serving for an indulgent finish.
Notes
- Be sure to cool the pie fully before adding whipped cream to prevent it from melting.
- If marshmallows are unavailable, a small amount of additional sugar or cream cheese can be used as an alternative for sweetness and creaminess.
- Nutmeg can be substituted or complemented with cinnamon or allspice for a different spice profile.
- The pie crust can be homemade or store-bought according to preference.
- Use a pie crust shield or foil around the edges of the crust to avoid over-browning during baking.
