Sweet Potato Pie with Marshmallows

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Nothing compares to the Sweet Potato Pie with Marshmallows. A crisp graham cracker crust, a rich chocolate layer, and creamy sweet potato-pumpkin filling come together, topped with golden marshmallows. Every bite is comforting, lightly sweet, and perfect for sharing with family or friends.

A sliced sweet potato pie in a serving dish with one slice placed on a plate beside it.

This pie is especially loved during fall and the holidays when sweet potatoes are in season. It's a dessert that instantly feels special, whether for Thanksgiving, a cozy dinner, or any time you want a show-stopping treat.

This recipe was inspired by my Chocolate Chip Brookies, a mix of soft brownies and chewy cookies. It goes well with my Mini Apple Crumbles with Cinnamon Oat Topping, adding a warm, fruity touch for a fun dessert combo.

A close-up of a sliced sweet potato pie on a plate with a fork beside it.

Ingredients

Graham Cracker Crumbs crushed to form a crisp and buttery pie crust base
Granulated Sugar adds sweetness to the crust
Unsalted Butter melted to bind the crust and make it rich
Dark Chocolate provides a smooth, rich layer of chocolate flavor
Unsalted Butter mixed with chocolate for a silky texture
Sweet Potato and Pumpkin mashed together for a creamy, naturally sweet filling
Brown Sugar adds extra sweetness to the filling
Heavy Cream makes the filling smooth and rich
Eggs help the filling set as it bakes
Cinnamon adds warm, aromatic spice
Nutmeg adds a subtle nutty spice
Vanilla Extract enhances the overall flavor
Salt balances the sweetness and brings out flavor
Mini Marshmallows create a golden, gooey topping

See recipe card for quantities.

How to Make Sweet Potato Pie with Marshmallows

Ingredients being mixed in a medium bowl.

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) pie pan. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the pie pan to form the crust.

Dark chocolate melted in a small bowl, ready to be used in the pie.

In a microwave-safe bowl, melt the dark chocolate with the butter until smooth.

Melted dark chocolate evenly spread over the pie crust.

Spread the melted chocolate over the crust and let it set slightly.

Ingredients being mixed in a medium bowl with a spoon resting inside.

In another bowl, combine the mashed sweet potato and pumpkin with brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and salt. Mix everything until smooth and creamy.

An unbaked sweet potato pie with the filling ready in the crust, set in a pie pan.

Pour the sweet potato filling over the chocolate layer and smooth the top with a spatula.

A whole sweet potato pie topped with golden, toasted marshmallows.

Sprinkle the mini marshmallows evenly over the filling.

Bake for 20-25 minutes, or until the filling is firm and the marshmallows are puffed and golden.

A slice of sweet potato pie served on a plate with the whole pie blurred in the background.

Let the pie cool completely before slicing. For the best texture, chill it in the fridge before serving.

Hint: For an extra golden marshmallow top, broil for 1-2 minutes at the end, but watch carefully so it doesn't burn.

Substitutions & Variations

Gluten-Free use gluten-free graham crackers for the crust.
Deluxe drizzle caramel over the marshmallows before serving.
Kid-Friendly add chocolate chips or fun-shaped marshmallows.
Simpler Version skip the chocolate layer for a classic sweet potato pie.

💭Crucial Success Tips

Press the graham cracker crust firmly so it holds together while baking. Gently mix the sweet potato filling to keep it smooth and creamy. Let the pie cool completely before slicing to ensure clean, neat pieces.

FAQ

Can I freeze the pie for later?

Absolutely. Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the fridge before serving.

How do I prevent the graham cracker crust from getting soggy?

Spread a layer of melted chocolate over the crust before adding the filling. This keeps the crust crisp and adds extra flavor.

Can I substitute mini marshmallows with something else?

You can use large marshmallows, a toasted meringue topping, or skip them entirely for a simpler pie.

Printable Recipe

📖 Recipe

Tina

Sweet Potato Pie with Marshmallows

This Sweet Potato Pie with Marshmallows combines a buttery graham crust, a rich chocolate layer, and a smooth sweet potato-pumpkin filling topped with toasted marshmallows. It's a warm, comforting dessert that's easy to make and perfect for sharing with family and friends.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the Graham Cracker Crust:

1 ½ cups 150 g graham cracker crumbs
¼ cup 50 g granulated sugar
6 tablespoon 85 g unsalted butter, melted

For the Dark Chocolate Layer:

4 oz 115 g dark chocolate, chopped
2 tablespoon 30 g unsalted butter

For the Sweet Potato Filling:

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 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla extract
Pinch of salt

For the Topping:

1 cup mini marshmallows

Method

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) pie pan. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the pie pan to form the crust.
In a microwave-safe bowl, melt the dark chocolate with the butter until smooth.
Spread the melted chocolate over the crust and let it set slightly.
In another bowl, combine the mashed sweet potato and pumpkin with brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and salt. Mix everything until smooth and creamy.
Pour the sweet potato filling over the chocolate layer and smooth the top with a spatula.
Sprinkle the mini marshmallows evenly over the filling.
Bake for 20-25 minutes, or until the filling is firm and the marshmallows are puffed and golden.
Let the pie cool completely before slicing. For the best texture, chill it in the fridge before serving.

How to Store Sweet Potato Pie with Marshmallows

Keep the pie covered in the fridge for 2-3 days to maintain its freshness. If you need to store it longer, you can freeze it for up to 2 months. For the best results, chill the pie before slicing so the pieces hold their shape.