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!
Servings: 1
Cost: $
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!