This Sweet Potato Pie with Toasted Marshmallow Topping Is the Holiday Flex Everyone Will Talk About

You want a dessert that shuts down the room? This is it. Sweet Potato Pie with Toasted Marshmallow Topping is the cozy, nostalgic classic—but with a fireworks finale.

It’s silky, caramel-y, and topped with a bronzed marshmallow cloud that snaps into gooey heaven with every slice. It looks extra, tastes luxurious, and secretly uses simple pantry moves. Bake it once and prepare for “Wait… you made this?” texts for the rest of the week.

The Secret Behind This Recipe

The magic is in the mash and the toast.

Roasting the sweet potatoes instead of boiling them concentrates flavor and reduces water, which gives you a custard that’s naturally sweet, dense, and velvety. A touch of browned butter pulls out nutty depth, while dark brown sugar and maple syrup add that molasses warmth you can’t fake. For the topping, we use a two-step approach: a quick, gentle bake to soften the marshmallows, then a high-heat broil (or torch) for dramatic toast.

This creates a crackly surface with a gooey layer beneath—basically, it turns your pie into a campfire dessert dressed for a gala.

What Goes Into This Recipe – Ingredients

• Pie crust: 1 9-inch single crust (store-bought or homemade), chilled
• Sweet potatoes: 2 large (about 2 pounds), scrubbed
• Unsalted butter: 6 tablespoons, browned and slightly cooled
• Dark brown sugar: 1/2 cup, packed
• Granulated sugar: 1/4 cup
• Pure maple syrup: 2 tablespoons
• Heavy cream: 1/2 cup
• Evaporated milk: 1/4 cup (for silkiness)
• Large eggs: 2, at room temperature
• Egg yolk: 1 (extra richness)
• Vanilla extract: 2 teaspoons
• Ground cinnamon: 1 teaspoon
• Ground ginger: 1/2 teaspoon
• Freshly grated nutmeg: 1/4 teaspoon
• Kosher salt: 3/4 teaspoon
• Orange zest: 1 teaspoon (optional but excellent)
• Marshmallows: 4 cups mini marshmallows or 10–12 large marshmallows torn in half
• Flaky salt: A pinch for finishing (optional)

Let’s Get Cooking – Instructions

1. Roast the sweet potatoes. Heat oven to 425°F (220°C). Pierce potatoes all over with a fork, place on a foil-lined sheet, and roast 50–70 minutes until very tender. Let cool until warm, then scoop out the flesh.
2. Brown the butter. In a small saucepan over medium heat, cook butter until it foams, then turns golden with brown bits at the bottom and smells nutty, 4–6 minutes.

   Transfer to a bowl to cool slightly.

3. Blind-bake the crust. Reduce oven to 375°F (190°C). Fit crust into a 9-inch pie plate, crimp edges, and chill 15 minutes. Line with parchment and fill with pie weights.

   Bake 12–15 minutes, remove weights, and bake 5–7 minutes more until lightly golden. Cool slightly.

4. Make the filling. In a large bowl, mash 2 cups packed roasted sweet potato until very smooth (use a ricer or immersion blender for ultra-silky). Whisk in browned butter, brown sugar, granulated sugar, maple syrup, cream, evaporated milk, eggs, yolk, vanilla, spices, salt, and orange zest.

   Mix until glossy and unified.

5. Fill and bake. Pour filling into the crust. Bake at 350°F (175°C) for 40–50 minutes, until edges are set and the center wobbles slightly. If crust browns too fast, shield with foil.

   Cool on a rack at least 1 hour; it will fully set as it cools.

6. Add the marshmallow topping. Arrange marshmallows in a snug, even layer over the cooled-but-slightly-warm pie. Bake at 350°F for 4–6 minutes to soften.
7. Toast like a pro. Switch to broil, and toast 20–60 seconds until deep golden in spots. Watch like a hawk—marshmallows go from dreamy to campfire disaster fast.

   Alternatively, use a kitchen torch for precision.

8. Finish and serve. Let the topping set 10–15 minutes. Sprinkle with a pinch of flaky salt if you like contrast. Slice with a warm, lightly oiled knife for clean cuts.

Storage Tips

• Short-term: Store covered in the fridge for up to 3 days.

  The marshmallow will soften but stay delicious.

• Reheating: Warm slices at 300°F (150°C) for 8–10 minutes. Torch or broil briefly to re-toast the top if you want drama.
• Make-ahead: Bake the pie without marshmallows, cool, and refrigerate up to 2 days. Add and toast marshmallows right before serving.
• Freezing: Freeze the baked, untopped pie well-wrapped for up to 2 months.

  Thaw overnight in the fridge, then add topping and toast.

What’s Great About This

• Texture goals: Silky custard, flaky crust, gooey-crackly topping. It’s a multi-sensory mic drop.
• Flavor stacking: Roasting + browned butter + maple = big, rounded sweetness with zero cloying vibes.
• Low stress, high payoff: Simple ingredients, but the presentation screams “I paid attention.”
• Flexible: Works with store-bought crust and pantry spices. Upgrade as your mood (and budget) allows.

Don’t Make These Errors

• Boiling the potatoes. It adds water and dilutes flavor.

  Roast them—nonnegotiable if you want a plush filling.

• Skipping the cool-down. If you top a hot, jiggly pie with marshmallows, you’ll get a slide-y mess. Let it set first.
• Overbaking. The center should still wobble slightly when you pull it. Overbaking = grainy texture.

  No thanks.

• Walking away while broiling. The marshmallow window is 30–40 seconds. Stay close or prepare to meet charcoal.
• Cold eggs and dairy. They don’t blend as smoothly; room temp gives you a silkier custard, IMO.

Alternatives

• No marshmallows? Top with whipped cream and a dusting of cinnamon-sugar. Or make a toasted meringue for a lighter finish.
• Dairy-free: Use coconut milk (full-fat) instead of cream and evaporated milk, and swap butter for refined coconut oil or vegan butter.
• Gluten-free: Use a gluten-free crust or press in a crust made from almond flour, melted butter, and a bit of sugar.
• Less sweet: Cut granulated sugar to 2 tablespoons and skip the maple.

  The roasted potatoes still shine.

• Spice swap: Add cardamom or a pinch of clove; or keep it minimalist with just cinnamon and vanilla.
• Bourbon twist: Stir 1 tablespoon bourbon into the filling for a subtle, grown-up finish. FYI, it plays great with maple.

FAQ

Can I use canned sweet potato or yams?

Yes, but choose plain mashed sweet potato, not the syrupy “candied yams.” Drain well and pat dry. You’ll need about 2 cups; the flavor won’t be as concentrated as roasted, but it’s still solid.

How do I prevent cracks in the filling?

Don’t overbake and avoid aggressive mixing once the eggs go in.

Pull the pie when the center still has a gentle wobble. Cooling at room temp before chilling also helps.

Do I need to blind-bake the crust?

For custard pies, blind-baking keeps the bottom from getting soggy and gives you that crisp, confident base. Skipping it risks a damp crust that cries under pressure.

What if I don’t have a broiler?

Use a kitchen torch to toast the marshmallows evenly.

No torch? Bake the marshmallows a bit longer at 375°F until golden, rotating as needed. It’ll be less spotty but still pretty.

Can I make this ahead for a party?

Absolutely.

Bake the pie a day ahead, chill, and add the marshmallow topping right before serving. Broil or torch and watch the “ooooh” faces roll in.

Is the orange zest necessary?

Not necessary, but recommended. It lifts the sweetness and adds brightness without tasting “orange-y.” Think of it as a behind-the-scenes flavor editor.

How do I get clean slices with marshmallows?

Use a warm knife lightly coated with neutral oil, wiping between cuts.

Slow, confident slices. You’re in charge here.

Final Thoughts

This Sweet Potato Pie with Toasted Marshmallow Topping is the dessert equivalent of a mic drop—big flavor, dramatic finish, zero diva behavior. Roast your potatoes, brown your butter, toast your topping with intention, and you’ll serve a pie that tastes like nostalgia got a promotion.

Make it once, and it’ll become your signature move. And yes, you can absolutely have a slice for breakfast. No judgment.