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

Scale

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

Cook Mode Prevent your screen from going dark

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.