Sweet Potato Pie with Marshmallows

Delicious pumpkin pie topped with marshmallows on a white plate. Perfect for fall celebrations and family gatherings.

Tina

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.