Southern Sweet Potato Pie with Marshmallow Fluff

Name: Southern Sweet Potato Pie with Marshmallow Fluff
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 1 1/2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes); 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup packed brown sugar; 1/2 cup evaporated milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1 unbaked 9-inch pie crust; 2 cups marshmallow fluff; 1/2 cup mini marshmallows (optional, for garnish)

Isabella

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A rich and spiced Southern sweet potato pie with marshmallow fluff in the topping, this dessert brings comforting flavors with a fun and delicious twist. Whether you’re serving it for a special holiday or just because, this pie is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

This recipe is a classic with a modern touch, combining the warm, spiced sweetness of a traditional Southern sweet potato pie with the delightful gooeyness of marshmallow fluff. It’s easy to make, perfect for gatherings, and provides a nostalgic flavor that feels like a warm hug. The toasted marshmallow topping adds a slightly crisp and smoky layer that perfectly balances the creamy filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Filling:

1 1/2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup evaporated milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 unbaked 9-inch pie crust

For the Marshmallow Fluff Topping:

2 cups marshmallow fluff

1/2 cup mini marshmallows (optional, for garnish)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Pie Filling: In a large mixing bowl, I beat the sweet potatoes and butter until smooth. Then, I added the granulated sugar, brown sugar, and evaporated milk, mixing until everything was combined.

Add the Eggs and Spices: I beat in the eggs one at a time, followed by the vanilla extract, cinnamon, nutmeg, ground ginger, and salt, mixing until the filling became smooth and creamy.

Assemble the Pie: I poured the sweet potato mixture into the unbaked pie crust and smoothed the top with a spatula.

Bake: I baked the pie for 45-50 minutes, checking that the filling was set by inserting a knife in the center and ensuring it came out clean. Afterward, I let the pie cool completely on a wire rack.

Add the Marshmallow Fluff: Once cooled, I spread the marshmallow fluff evenly over the top. For an extra touch, I sprinkled mini marshmallows on top.

Toast the Topping: Using a kitchen torch, I toasted the marshmallow fluff and mini marshmallows until golden brown. You can also place the pie under the broiler for 1-2 minutes, but I recommend watching closely to avoid burning.

Serve: I let the pie cool slightly after toasting, then served it warm or at room temperature.

Servings and Timing

Servings: 8 slices

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Variations

Nut-Free Alternative: For a nutty twist, consider adding a pecan crust or sprinkling chopped pecans over the marshmallow topping before toasting.

Lighter Option: Substitute the evaporated milk with almond milk or a low-fat alternative to reduce calories.

Spice it Up: Add a pinch of cloves or allspice to the filling for a deeper spiced flavor.

Chocolate Twist: Drizzle melted chocolate over the marshmallow topping for a decadent finish.

Mini Pies: Make individual pies using a muffin tin and mini pie crusts for a fun, portable option.

Storage/Reheating

Storage: I store leftovers covered in the refrigerator for up to 3 days.

Reheating: To reheat, I warm individual slices in the microwave for about 15-20 seconds. If you want to revive the toasted marshmallow effect, use a torch or broiler for a few seconds.

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FAQs

Can I make this pie ahead of time?

Yes, the pie can be baked a day in advance and stored in the fridge. Add and toast the marshmallow fluff topping just before serving for the best results.

Can I use canned sweet potatoes?

Absolutely, canned sweet potatoes work well as long as you drain and mash them thoroughly to achieve a smooth consistency.

How do I know when the pie is done baking?

The pie is done when the center is set, and a knife inserted in the middle comes out clean. The filling may still jiggle slightly, but it will firm up as it cools.

Can I freeze this pie?

The baked pie (without the marshmallow topping) can be frozen for up to 2 months. Thaw it overnight in the refrigerator before adding the marshmallow fluff and toasting.

What can I use instead of marshmallow fluff?

If you prefer, you can top the pie with whipped cream or make a homemade meringue as an alternative to marshmallow fluff.

Conclusion

Southern Sweet Potato Pie with Marshmallow Fluff combines the comforting sweetness of a traditional dessert with a playful, gooey topping that’s hard to resist. It’s an easy, crowd-pleasing recipe perfect for any occasion, and its nostalgic flavors will make you feel right at home. Whether you’re hosting a family gathering or treating yourself, this pie is a delicious choice worth savoring.

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