This classic sweet potato pie with marshmallow whipped cream is the perfect addition to your Thanksgiving menu or anytime you're craving a slice of heaven!
- 1 unbaked 9 inch pie shell (1 recipe Buttery Pie Crust)
- 2 lbs sweet potatoes, baked and cooled slightly (about 3 large sweet potatoes)
- 1/3 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tsp cinnamon, ground
- 1/2 tsp nutmeg, ground
- 1/2 tsp kosher salt
- 2 eggs
- 3/4 cup heavy cream + 2 Tbsp for the crust
- 2 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup confectioners sugar
- 2 cups marshmallow fluff
- 1 tsp vanilla extract
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Preheat the oven to 350 degrees F. If using homemade pie crust, drape the the pie crust in the pie plate and crimp the edges.
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Chill the pie crust in the refrigerator or freezer while you prepare the filling. Brush the edges with heavy cream.
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Scoop the flesh out from the slightly cooled potatoes and place in a bowl. Discard the skins.
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Beat the sweet potatoes with the butter, sugar, spices and salt. Add the eggs and continue beating.
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Beat in the cream and vanilla until well blended.
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Scrape the potato mixture into the pie shell and smooth the top. Bake for at least 60 minutes and check for doneness. The pie should be set and only slightly jiggly in the center. If it's not set, return to the oven for 5-10 mins until done. Remove to a wire rack and cool before topping with marshmallow whipped cream.
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Whip the heavy cream in a bowl until you have soft peaks.
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Beat in the confectioners sugar until you have stiff peaks.
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Add the marshmallow fluff and beat just until combined. DON'T OVERBEAT or the whipped cream will become too loose. Mix in the vanilla.
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Serve the cooled pie with the marshmallow whipped cream either piped on top in decorative swirls, spooned and swirled on top, or alongside.
- You can use a pre-made pie crust, but I recommend making my buttery pie crust for the best texture and flavor. Find tips and my recipe for buttery pie crust here!
- Freezing the prepared pie shell as you prepare the sweet potato base will help the crust hold its shape as it bakes.
- I recommend brushing the cream on the edges of the pie crust before adding the sweet potato mixture to prevent a mess.
- Baking the sweet potatoes instead of boiling them yields a deeper flavor and a lighter texture.
- EASY BAKED POTATO HACK! Wrap pricked potatoes in a paper towel and microwave on high for about 10 mins or until tender, turning over once or twice.
- Allow the sweet potatoes to cool slightly before scooping out the flesh for easy handling.
- Check the pie for doneness at about 60 mins. It should be set with just a tiny bit of jiggle in the center. If it's too jiggly, return for 5-10 more minutes until set. The pie will sink a bit and continue to set as it cools.
- If the edges are turning to brown, cover lightly with foil.
- Allow the pie to cool to room temperature before topping with whipped cream.
- I like to gather my pie crust scraps, roll out, and use a mini cookie cutter to cut out little leaves for decoration. Simply brush the leaves with a little heavy cream and bake for 10-15 mins until golden brown.
- Serve this pie the same day and store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Making ahead? Store the cooled pie (without whipped cream topping), covered in the refrigerator for up to 5 days. Freezing? Store in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator overnight. I recommend allowing the sweet potato pie to come to room temperature before serving.
- Store the marshmallow whipped cream, covered, in the refrigerator for up to 2 days.
- A pastry bag fitted with a round or star tip can be used to pipe the marshmallow whipped cream in decorative swirls or rosettes.