Description
Southern Sweet Potato Pie with Marshmallow Fluff is a decadent dessert that combines the warm, spiced flavors of a traditional sweet potato pie with the gooey sweetness of toasted marshmallow fluff. Perfect for holidays or family gatherings, this comforting pie is as visually stunning as it is delicious.
Ingredients
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 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
For the Marshmallow Fluff Topping:
2 cups marshmallow fluff
1/2 cup mini marshmallows (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Pie Filling:
- Beat the sweet potatoes and butter in a large bowl until smooth.
- Add the granulated sugar, brown sugar, and evaporated milk, mixing to combine.
- Incorporate Eggs and Spices:
- Mix in eggs one at a time. Stir in vanilla, cinnamon, nutmeg, ginger, and salt until creamy.
- Assemble the Pie: Pour the filling into the unbaked pie crust, smoothing the top.
- Bake:
- Bake for 45-50 minutes until set (test with a knife; it should come out clean).
- Let the pie cool completely on a wire rack.
- Add Marshmallow Topping: Spread marshmallow fluff evenly over the cooled pie. Sprinkle with mini marshmallows if desired.
- Toast: Use a kitchen torch to toast the topping or broil for 1-2 minutes, watching carefully to avoid burning.
- Serve: Cool slightly and serve warm or at room temperature.
Notes
Substitute evaporated milk with almond milk for a lighter version.
Canned sweet potatoes can replace fresh if drained and mashed well.
The baked pie can be frozen without the topping for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
