Sweet Potato Pie with Marshmallow Topping
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This sweet potato pie with marshmallow topping has a graham cracker crust, rich chocolate layer, and toasted marshmallows on top. A cozy twist that tastes like fall and s’mores in one bite!
Sweet Potato S’mores Pie
My family loves s’mores, but when Thanksgiving rolls around, I need a pie that feels a little more festive. This sweet potato pie with marshmallow topping hits that perfect balance. It’s rich, creamy, and full of warm fall spices that make the whole kitchen smell amazing.
The sweet potato filling has the same cozy flavor I love in my pumpkin streusel bread, but the chocolate and toasted marshmallow topping take it in a whole new direction. The buttery graham cracker crust adds just the right crunch to balance the silky filling, making this pie feel extra special for the holidays.
Why You’ll Love This Recipe
- A fun twist on tradition: This recipe takes the classic Southern sweet potato pie and gives it a playful s’mores-inspired makeover.
- The perfect holiday dessert: It’s rich, cozy, and just different enough to stand out on the Thanksgiving table.
Ingredient Notes
Find the full recipe with printable directions.
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- Sweet potatoes: The star of the pie. Use cooked and mashed sweet potatoes for the creamiest filling.
- Graham cracker crumbs: These make the buttery, slightly crisp base that ties everything together. You can crush your own crackers or grab store-bought crumbs to save time.
- Dark chocolate: Melted chocolate adds a rich s’mores flavor that pairs beautifully with the sweet potato filling.
- Brown sugar: Gives the filling a warm sweetness and a hint of molasses flavor. I used light brown sugar, but dark brown sugar adds a bit more depth.
- Warm spices: Cinnamon and nutmeg bring that classic cozy flavor and complement the natural sweetness of the sweet potatoes.
- Heavy cream: Adds richness and helps make the filling smooth and custard-like.
- Eggs: Hold everything together while keeping the texture silky and sliceable.
- Mini marshmallows: The gooey topping that makes this pie so fun. They puff up and toast beautifully in the oven, giving it that signature s’mores touch.
How to Make Sweet Potato Pie with Marshmallow Topping
In a bowl, mix the graham cracker crumbs with sugar and melted butter until the texture looks like wet sand. Press the mixture evenly into the bottom and sides of the pan to form the crust.
Next, melt the dark chocolate with butter in the microwave, stirring every 20 to 30 seconds until smooth. Spread the chocolate evenly over the crust and let it set while you make the filling.
In another bowl, whisk together the mashed sweet potatoes, brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and a pinch of salt until the mixture is silky smooth.
Pour the filling over the chocolate layer and smooth the top with a spatula.
Scatter mini marshmallows evenly over the filling, then bake for 20 to 25 minutes, or until the center is set and the marshmallows are golden and puffed.
Let the sweet potato pie cool completely before slicing. For cleaner slices, chill it in the fridge for at least an hour. Serve at room temperature or slightly warmed so the chocolate layer stays just a little melty and the marshmallows stay gooey.
Recipe Tips
- Use roasted sweet potatoes for extra flavor. Roasting brings out their natural sweetness and makes the filling richer. Just scoop out the flesh once cooled and mash until smooth.
- Melt the chocolate gently. If you overheat the chocolate, it can seize up and turn grainy. Microwave it in short bursts, stirring often, until glossy and smooth.
- Watch the marshmallows. They brown fast, especially near the end of baking. If they’re golden before the filling is set, loosely tent the pie with foil to prevent burning.
- Chill before slicing. This helps the filling set and gives you neat, bakery-style slices. It also makes the chocolate layer firm but still soft enough to melt in your mouth.
- Make it ahead. Sweet potato pie actually tastes even better the next day. Once baked and cooled, cover and refrigerate until serving. If you want it to look freshly toasted, add a few extra mini marshmallows on top and lightly toast them with a kitchen torch right before serving.
More Fall Recipes To Try
Sweet Potato Pie with Marshmallow Topping
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 Tablespoons unsalted butter , melted
- 4 ounces dark chocolate , chopped
- 2 Tablespoons unsalted butter
- 2 cups mashed sweet potato , cooked
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 cup mini marshmallows
Instructions
- Prep the crust. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie pan. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until everything looks like wet sand. Press the mixture evenly into the bottom and sides of the pan to form your crust.
- Make the chocolate layer. Melt the dark chocolate and butter together in the microwave (about 30 seconds at a time, stirring in between) until smooth. Spread the chocolate over the crust and let it set while you mix the filling.
- Mix the sweet potato filling. In a large bowl, combine the mashed sweet potatoes with brown sugar, heavy cream, eggs, cinnamon, nutmeg, vanilla, and a pinch of salt. Whisk or blend until silky smooth and well mixed.
- Assemble the pie. Pour the sweet potato filling over the chocolate layer and smooth the top with a spatula. Sprinkle the mini marshmallows evenly on top.
- Bake. Bake the pie for 20–25 minutes, or until the filling is set and the marshmallows are puffed and golden brown. If the tops brown too quickly, cover loosely with foil near the end of baking.
- Cool and serve. Let the pie cool completely before slicing. For neat slices, chill for 6-8 hours in the fridge first. Serve as-is or warm slightly before serving for that melty chocolate, gooey marshmallow effect.
Variations
- Nutty crunch: Sprinkle chopped pecans or walnuts over the marshmallows before baking for a little texture and a sweet, toasty flavor that pairs perfectly with the chocolate.
- Milk chocolate twist: Swap the dark chocolate for milk chocolate if you like a sweeter, creamier s’mores flavor. You can also use chocolate chips if that’s what you have on hand.
- Classic pie crust: Prefer a more traditional pie base? Use your favorite pastry crust instead of graham crackers. Par-bake it first so it stays crisp under the filling.
- Simple spice blend: Stick with the cozy duo of cinnamon and nutmeg for that classic sweet potato pie warmth without overpowering the chocolate or marshmallow flavors.
FAQs
Any orange-fleshed sweet potatoes will work beautifully. Roasting gives them the deepest, sweetest flavor and a subtle caramelized edge that makes the pie shine. Boiled or baked sweet potatoes work too, just make sure they’re soft and mashed until completely smooth before mixing.
You can, but look for canned sweet potatoes or yams packed in water instead of syrup. If you can only find the syrup-packed kind, drain and rinse them really well before mashing to remove excess sweetness. The flavor and texture won’t be quite as rich as roasted sweet potatoes, but it’s an easy shortcut that still works in a pinch.
No. The graham cracker crust bakes right along with the filling, so there’s no need to pre-bake. Just press it firmly into the pan before adding the chocolate and filling layers.
Once the pie has cooled completely, cover it loosely with plastic wrap or foil and refrigerate. It will keep well for up to 4–5 days. It’s even better the next day when the filling firms up and the chocolate layer sets perfectly.
Yes, but it’s best to freeze before adding the marshmallows. Bake and cool the pie, then wrap it tightly in plastic wrap and foil. Freeze for up to 2–3 months. When ready to serve, thaw overnight in the refrigerator, top with mini marshmallows, and lightly toast before serving.
