Sweet Potato Pie

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!

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Servings

Ingredients

Crust

1 Pre-made refrigerated Pie Crust or Graham Cracker Crust

Filling

1/2 Stick Butter, melted
1/2 cup Sugar
2 Eggs
3/4 can Evaporated Milk
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 round pie dish or cake pan, forming the crust into the bottom and the sides of the pan. Crimp the edges if you prefer a pie crust with a design.
Combine all the filling ingredients into a bowl and mix until smooth with no lumps.
Pour the filling into the pie dish with the crust.
If you prefer a pecan topping, mix the pecan topping ingredients in a bowl until evenly combined, then spread the mixture on top of the pie filling, smoothing it out with your hands.
If you prefer marshmallow toppings, sprinkle as many marshmallows as you’d like over the pie filling.
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!