Name: Sweet Potato Pie with Marshmallows
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 ½ cups 150 g graham cracker crumbs; ¼ cup 50 g granulated sugar; 6 tbsp 85 g unsalted butter, melted; 4 oz 115 g dark chocolate, chopped; 2 tbsp 30 g unsalted butter; 2 cups 450 g mixed cooked sweet potato and pumpkin, mashed; ½ cup 100 g brown sugar, packed; ¼ cup 60 ml heavy cream; 2 medium eggs; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp vanilla extract; Pinch of salt; 1 cup mini marshmallows

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I looove a good sweet potato pie with a toasted marshmallow top. It tastes like a delicious cross between pie and campfire s’mores, only a little more classy, a little more grown up and a lot more cozy!

And this particular sweet potato pie recipe might just be my actual favorite! Here’s what you can expect from it, more or less. Simple ingredients, no-fuss instructions with easy directions and times, and a few smart swaps/variation suggestions at the end if you’re craving custom vibes. 🙂

First, we’ll roast the sweet potatoes for deep flavor, we’ll work on keeping the crust crisp, and finish under the broiler for a golden top. You can also follow an easy route with a graham cracker crust and a quick bake.

Either way, it delivers. Make-ahead tips, storage notes, and reheating tricks are all here, so this sweet potato pie with marshmallows fits Thanksgiving pie recipes category or a dessert for any chilly night. Let’s get into how to make that silky filling, with a hint of spice, and a yummy toasted marshmallow topping that turns a simple pie into an easy holiday dessert!

Ingredients

This pie uses pantry staples and a fairly short list as far as baking lists go, and it fills a standard 9-inch pie pan.

1 ½ cups (150 g) graham cracker crumbs
I go with classic graham crackers for that buttery, sandy base. Crush them fine so the crust packs tight and slices clean.
¼ cup (50 g) granulated sugar
Just enough to sweeten the crust and help it hold together.
6 tbsp (85 g) unsalted butter, melted
Butter is the glue. Melt it and mix until every crumb is glossy.
4 oz (115 g) dark chocolate, chopped
This is the secret layer that gives s’mores energy. The chocolate sets into a thin, snappy sheet under the filling.
2 tbsp (30 g) unsalted butter
Melt with the chocolate for a smooth spread.
2 cups (450 g) mashed sweet potato and pumpkin
I use real sweet potatoes, not yams. Roast them for maximum flavor if you can. You can mix in a bit of pumpkin for balance, or use all sweet potato. Measure the mash, not whole pieces.
½ cup (100 g) packed brown sugar
Brown sugar adds caramel notes and keeps the filling plush.
¼ cup (60 ml) heavy cream
Gives the filling a soft, custardy finish. Evaporated milk works in a pinch.
2 medium eggs
They set the custard and help it slice nicely.
1 tsp cinnamon
Warm spice that plays well with sweet potato.
½ tsp nutmeg
Go light here. Freshly grated is bold, so a little goes a long way.
½ tsp vanilla extract
Rounds out the flavors.
Pinch of salt
Essential. It sharpens the sweetness and the spice.
1 cup mini marshmallows
These melt and puff into a glossy, golden cap. If you like a thicker blanket, add a bit more.
Tools I use: 9-inch pie pan, mixing bowls, whisk, rubber spatula, microwave-safe bowl, foil, baking sheet, instant-read thermometer if you want to be precise.
Smart swaps: Use canned sweet potato puree if you are short on time. Whole milk instead of cream works. Milk chocolate instead of dark is sweeter and kid friendly. Gluten-free graham crackers make the crust celiac safe.

How to Make It

Roast the sweet potatoes and prep the crust

I heat the oven to 425 F. I scrub and pierce the sweet potatoes with a fork, then roast on a foil-lined baking sheet until very tender, about 45 to 60 minutes depending on size. I cool just enough to handle, peel, and mash until smooth, then measure 2 cups. If I use canned puree, I skip the roasting and move on.

I reduce the oven to 350 F and grease a 9-inch pie pan. For the crust, I mix 1 ½ cups graham crumbs, ¼ cup sugar, and 6 tablespoons melted butter until the crumbs look wet and clump when pressed.

I press firmly into the bottom and up the sides of the pan.

For a crisper crust, I bake it at 350 F for 8 minutes, then cool on a rack. If I am feeling lazy, I skip the pre-bake and chill the pressed crust for 15 minutes.

For the chocolate layer, I melt 4 ounces chopped dark chocolate with 2 tablespoons butter in a microwave-safe bowl in 20 to 30 second bursts, stirring until smooth.

I spread the chocolate over the cooled crust and let it set slightly. The thin chocolate layer acts like a moisture barrier, so the crust stays crisp.

Mix a silky, spiced filling

In a large bowl, I whisk the warm mashed sweet potato with the melted butter from the chocolate step that clings to my spatula, just to loosen the mash and make it glossy. Then I whisk in ½ cup packed brown sugar until smooth.

I add ¼ cup heavy cream and whisk again. I beat in 2 eggs, one at a time, then add 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon vanilla, and a pinch of salt. I mix just until the filling looks silky with no lumps.

For an extra smooth texture, I pulse the filling in a food processor for 15 to 20 seconds. I avoid whipping in too much air, since air can cause cracks.

Bake, then add marshmallows and toast the top

I pour the filling over the chocolate layer and smooth the top with a spatula. I bake at 350 F until the edges are set and the center has a slight wobble, 20 to 25 minutes if the layer is shallow, or up to 30 minutes if the filling is thicker. If I check with an instant-read thermometer, it reads about 175 F near the center.

For a toasted marshmallow topping, I have two options.
Option 1, classic and simple: I scatter 1 cup mini marshmallows over the hot pie and return it to the oven at 350 F for 3 to 5 minutes until puffed and lightly golden.
Option 2, deeper color: I cool the pie for 10 minutes so the surface sets a bit, scatter the marshmallows in an even layer, then broil on the middle rack, door ajar, 30 to 60 seconds until golden. I watch every second, and I rotate the pie for even browning. Broilers move fast and I like an even toast, not burnt tips.

Tip to prevent a soggy crust. The chocolate barrier protects the crumbs. If you skipped chocolate, make sure the crust is pre-baked and cool before filling.

Cool, slice, serve, and store

I cool the pie on a rack for at least 2 hours so slices hold their shape. Warm pie tastes great, but it will be soft and a little messy. I wipe my knife between cuts for clean edges.

Make-ahead. I bake the pie without marshmallows, cool completely, cover, and chill up to 2 days. Right before serving, I add the marshmallows and toast under the broiler for a few seconds. The topping looks fresh and glossy, and that is the best texture.

Storage: I cover and refrigerate leftovers for up to 3 days. To refresh the topping, I give it a quick kiss under the broiler. Just a few seconds is plenty.

Freezing: I freeze the baked, un-topped pie for up to 2 months. I thaw overnight in the fridge, add marshmallows, and toast before serving.

Serving ideas. A dollop of whipped cream is classic. A drizzle of maple syrup adds woodsy sweetness. A sprinkle of chopped pecans brings crunch and a hint of toastiness. If you like contrast, add a pinch of flaky salt right on the marshmallows.

Extra Tips and Variations

Use real sweet potatoes, not yams. The flavor is sweeter and the texture is creamier.
Keep the marshmallows dry. If they clump, toss them with a tiny bit of powdered sugar before scattering.
Want less sweet on top? Use large marshmallows cut in half and place cut side down for neat little domes.
Love spice? Add a pinch of ginger or allspice, just a pinch.
Crust falling apart? Pack it firmly and give that 8-minute pre-bake, then cool before filling.