Sweet Potato Pie with Marshmallow & Toasted Pecan Topping
Sweet Potato Pie with Marshmallow & Toasted Pecan Topping is a delightful dessert that combines the creamy richness of sweet potatoes, the fluffy sweetness of marshmallows, and the nutty crunch of toasted pecans. This indulgent pie is perfect for any gathering, from Thanksgiving feasts to cozy family dinners. With its harmonious blend of flavors and textures, it promises to become a cherished tradition that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon cinnamon
- 2 cups mini marshmallows
- 1 cup chopped pecans (toasted)
Instructions
- Preheat oven to 400°F (200°C). Peel, chop, and boil sweet potatoes in salted water for 15-20 minutes until tender.
- Drain and mash sweet potatoes with granulated sugar, brown sugar, butter, eggs, cinnamon, and a pinch of salt until smooth.
- Pour the mixture into a prepared pie crust and evenly spread it.
- Top with mini marshmallows and toasted pecans.
- Bake for 25-30 minutes until the marshmallows are golden brown. Serve warm.
Nutrition
- Serving Size: 1 slice (116g)
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - For added flavor, drizzle caramel sauce over the pie before serving. - Substitute brown sugar with coconut sugar for a unique twist.