This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
A rich, velvety sweet potato pie is a staple in Southern kitchens, especially during the holidays. This version keeps everything you love about a classic sweet potato pie while giving you three topping choices: toasted marshmallows, whole pecans, or served plain for a traditional finish.
Whether you’re making this for a family gathering or rounding out a holiday dessert table, this customizable pie fits every preference.
Why This Recipe Works
- Three easy topping options: marshmallows, whole pecans, or classic plain.
- Baking the sweet potatoes enhances natural sweetness and prevents excess moisture.
- A balanced blend of warm spices creates a rich, comforting flavor.
- Works perfectly with either a store-bought or homemade pie crust.
Ingredients
For the Pie
- 1 frozen or homemade 9-inch pie crust
- 3 medium sweet potatoes (about 2 cups mashed)
- ¼ cup butter, room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, beaten, room temperature
- ¼ cup evaporated milk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Topping Options (Choose One)
- Mini marshmallows
- Whole pecans
- No topping (classic plain sweet potato pie)
Instructions
1. Bake the Sweet Potatoes
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Poke each sweet potato several times with a fork and bake for 50–60 minutes, or until tender.
Allow them to cool slightly, slice open, and remove the skins.
Transfer the flesh to a food processor or blender and purée until completely smooth.
2. Reduce the Oven Temperature
Lower the oven to 350°F.
3. Prepare the Filling
In a large bowl or food processor, whip together the sweet potato purée and softened butter. Add both sugars and mix well.
Beat in the eggs until fully combined.
Stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and creamy.
4. Assemble and Bake
Place the pie crust on a baking sheet.
Pour the sweet potato filling into the crust and smooth the top.
Bake for 50–60 minutes, or until the filling is set and the center has a slight jiggle.
Let the pie cool for at least 30 minutes before adding a topping or serving.
5. Add Your Topping
Option 1: Marshmallows
Set the oven to broil on high.
Cover the surface of the pie with mini marshmallows.
Broil for 1–2 minutes, watching closely, until the marshmallows are golden brown and toasted.
Option 2: Whole Pecans
Arrange whole pecans evenly over the warm pie.
For deeper flavor, you can lightly toast the pecans in a dry skillet before adding them.
Option 3: Plain
Skip the toppings entirely for a classic, silky-smooth sweet potato pie.
6. Cool and Serve
For clean slices, cool the pie for 1–2 hours at room temperature, then chill for an additional 1–2 hours.
Serve at room temperature, chilled, or slightly warmed.
Variations
- Spiced Sweet Potato Pie: Add a pinch of allspice or cloves for a stronger spice profile.
- Bourbon Sweet Potato Pie: Add 1–2 tablespoons of bourbon to the filling.
- Brown Butter Version: Brown the butter before adding it to the filling for a nutty, rich flavor.
- Coconut Sweet Potato Pie: Substitute evaporated milk with full-fat coconut milk and top with toasted coconut flakes.
- Pecan Streusel Topping: Use whole pecans mixed with brown sugar and butter for a crunchy, sweet topping.
What to Serve With Sweet Potato Pie
- Whipped cream
- Vanilla, cinnamon, or maple ice cream
- Caramel sauce
- Fresh hot coffee or sweet tea
- Candied pecans or spiced nuts
These pair well with the warm spices and creamy texture of the pie.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes give the best texture and flavor. If using canned, drain well before puréeing.
How do I know when the pie is done?
The edges will be set while the center will still have a slight jiggle. It will firm up as it cools.
Can I make this pie ahead of time?
Yes. Sweet potato pie keeps well for up to 3 days in the refrigerator and tastes even better the next day.
Can I freeze sweet potato pie?
Yes. Freeze without marshmallows for up to 2 months. Thaw in the refrigerator overnight.
How do I prevent a soggy crust?
Bake the pie on the lower oven rack and consider brushing the crust with a beaten egg before filling.
Sweet Potato Pie (Three Topping Options)
Ingredients
- For the Pie
- 1 frozen or homemade 9-inch pie crust
- 3 medium sweet potatoes about 2 cups mashed
- ¼ cup butter room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs beaten, room temperature
- ¼ cup evaporated milk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Topping Options Choose One
- Mini marshmallows
- Whole pecans
- No topping plain classic pie
Instructions
- Begin by preheating your oven to 425°F and lining a baking sheet with aluminum foil. Poke the sweet potatoes several times with a fork, place them on the prepared baking sheet, and bake for 50–60 minutes or until they are tender enough to squeeze gently. Once cool enough to handle, slice them open, remove the skins, and transfer the flesh to a food processor or blender. Purée the sweet potatoes until the mixture is completely smooth.
- Reduce the oven temperature to 350°F. In a large mixing bowl, combine the sweet potato purée and softened butter, mixing until well blended. Add both sugars and continue mixing. Beat in the eggs, then stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until the filling is smooth and creamy. Place the prepared pie crust on a baking sheet for easy transfer and pour the filling into the crust, smoothing the top evenly. Bake the pie for 50–60 minutes, or until the filling is set around the edges with a slight jiggle in the center. Allow the pie to cool for at least 30 minutes before adding your preferred topping.
- If you choose the marshmallow topping, switch the oven to broil on high, cover the surface of the pie with mini marshmallows, and broil for 1–2 minutes, watching closely until the marshmallows are golden and toasted. For the whole pecan topping, simply arrange the pecans evenly over the warm pie; you may toast the pecans lightly in a skillet beforehand for extra flavor. If you prefer a classic sweet potato pie, leave the pie plain without any topping.
- To serve, allow the pie to cool for 1–2 hours at room temperature, then refrigerate it for another 1–2 hours if you want the cleanest slices. The pie can be served chilled, warm, or at room temperature depending on your preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
