Go Back
–+ servings
Slice of sweet potato pie with marshmallow topping on a white scalloped plate, with a fork taking a bite to show the chocolate layer and graham cracker crust.
Print Recipe

Sweet Potato Pie with Marshmallow Topping

Sweet potato pie with marshmallow topping gets a s’mores-inspired upgrade! Buttery crust, silky filling, and toasted marshmallows in every bite.
Prep Time30 minutes
Cook Time40 minutes
Chill6 hours
Total Time7 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: sweet potato pie with marshmallow topping
Servings: 8
Author: Sarah Hayes

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.