Sweet Potato Pie

5 from 3 votes

I'm going to show you how to make a delectable sweet potato pie with marshmallow topping. This version of the pie is super simple and incredibly delicious. If you've never made it before, don't worry—it's a straightforward process that yields fantastic results. So, let's get started!

Prep Time25

Cook Time50

Total Time1 15

Course: Dessert

Cuisine: Southern

Keyword: southern food, southern recipe, sweet potato pie

Servings: slices (approximately)

Cost: $

Ingredients

Crust

1 Pre-made refrigerated Pie Crust or Graham Cracker Crust for one 9-inch deep-dish pie

Filling

1/2 Stick Butter, melted
1/2 cup Sugar
2 Eggs
1 1/8 cups Evaporated Milk 1 cup plus 2 tablespoons; 9 fluid ounces
2 cup Sweet Potato, cooked and mashed
2 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg

Pecan Topping Ingredients

1 cup Brown Sugar, packed
1/2 stick Butter, melted
1/3 cup Flour
1/2 cup Pecans, chopped
1/2 cup Walnuts, chopped

Instructions

Preheat oven to 350°F/180°C.
Press the pie crust into a 9-inch deep-dish pie dish, forming the crust into the bottom and sides. Crimp the edges if desired.
Combine all the filling ingredients into a bowl and mix until smooth with no lumps.
Pour the filling into the prepared crust, leaving room below the rim for any topping. Do not overfill; bake any extra filling separately in an oven-safe ramekin.
For the optional pecan topping, combine the topping ingredients in a bowl. Spread only as much as fits safely below the rim over the filling; do not mound it above the crust.
For marshmallow topping, sprinkle a modest layer over the filling, keeping the pie below the rim.
Bake for 50 minutes to an hour, or until the pie is set but has a slight jiggle in the very center when lightly shaken. Then chill completely in a refrigerator.
Slice, then serve!

Video

Notes

Yield: one 9-inch deep-dish pie, about 8 slices.

Estimated nutrition is for one-eighth of the plain recipe, using one refrigerated Pillsbury crust, whole evaporated milk, boiled mashed sweet potatoes, and unsalted butter. The full pecan-walnut topping adds about 270 calories per eighth if all is used. Marshmallows and other toppings are not included. If filling or topping is baked separately, portion it accordingly.

Nutrition