This scrumptious sweet potato pie is rich and creamy with warm notes of vanilla and spice. It’s topped with toasted marshmallows for a classic pairing and fun treat!

A sweet potato pie topped with toasted marshmallows on a piece of burlap.

What is sweet potato pie?

Sweet potato pie is similar to pumpkin pie but made with sweet potatoes instead. It’s naturally sweeter, softer in texture, and milder in taste, whereas pumpkin pie is heavier in spice and the texture is more dense.

Sweet potato pie originated in the Southern US among the African American community. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie.

A slice of sweet potato pie on a white and gold plate.

Why you’ll love this recipe:

  • Easy to make – This sweet potato pie recipe is super easy. It uses a pre-made pie crust and canned sweet potato puree to save on time. Just mix together the filling, pour it in the crust, and bake it.
  • Perfect taste and texture – The filling is velvety smooth and custardy. You can taste notes of earthy sweetness heightened by aromatic cinnamon and nutmeg, all embraced by a buttery, flaky crust.
  • Can be made in advance – The pie can be made a day in advance. Before serving, simply top with marshmallows and broil for 1-2 minutes to toast.
sweet potato pie in a metal pie pan with two slices missing.

Ingredients you’ll need:

  • canned sweet potato puree
  • granulated sugar
  • eggs & milk
  • salted butter
  • vanilla extract
  • ground cinnamon & nutmeg
  • store-bought refrigerated pie crust
  • marshmallows

How to make sweet potato pie:

(the ingredient amounts are listed in the printable recipe card further below)

Process images of how to make sweet potato pie topped with marshmallows.
  1. Preheat oven to 325F and line a 9″ pie plate with a single crust.
  2. In a large bowl, whisk together the sweet potato puree, sugar, melted butter, vanilla, and spices. Add the eggs and milk, and whisk again until smooth. Pour the filling into the pie crust. Bake for 45-60 minutes on a baking sheet and let cool on a wire rack.
  3. Before serving, cut the marshmallows in half and arrange them in the center of the pie.
  4. Cover the edge of the pie with strips of aluminum foil or a pie shield. Broil for 1-2 minutes to toast the marshmallows.

FAQ:

How long does sweet potato pie last?

It can last 1-2 days at room temperature or 3-4 days in the fridge.

Does it need to be refrigerated?

If you don’t plan to consume it within a day or two then yes, it should be refrigerated.

Can you freeze sweet potato pie?

Yes, bake and cool the pie, and then wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. Store in the freezer for up to 2 months. Thaw overnight in the fridge. Warm up the pie in the oven and finish with marshmallows as instructed.

Is sweet potato pie healthy?

Sweet potatoes themselves are nutritious, but with the added sugar, butter, and other ingredients, I would not consider sweet potato pie healthy.

A slice of sweet potato pie on a plate with a piece on a fork.

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Sweet Potato Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This scrumptious sweet potato pie is rich and creamy with warm notes of vanilla and spice. It’s topped with toasted marshmallows for a classic pairing and fun treat!

Ingredients

  • one refrigerated store-bought pie crust
  • 15oz can (2 cups) canned sweet potato
  • 1/2 cup granulated sugar
  • 4 tbsp salted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/4 cup milk
  • 12 large marshmallows

Instructions

  1. Preheat oven to 325F and position a rack in the lower third of the oven. Line a 9″ pie plate with the pie crust and set aside.
  2. In a large bowl, whisk together the sweet potato puree, sugar, melted butter, vanilla, and spices. Add the eggs and milk, and whisk again until smooth. Pour the filling into the pie crust. Place the pie on a baking sheet.
  3. Bake on the lower third of the oven for 45-60 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
  4. Before serving, cut the marshmallows in half and arrange them in the center of the pie.
  5. Cover the edge of the pie with strips of aluminum foil or a pie shield. Broil for 1-2 minutes to toast the marshmallows. Slice using a buttered sharp knife to help cut through the sticky marshmallows.

Notes

Leftover pie can be covered and stored in the fridge for 3-4 days.

Nutrition

  • Serving Size:
  • Calories: 332
  • Sugar: 21.8 g
  • Sodium: 228.4 mg
  • Fat: 14.4 g
  • Carbohydrates: 47.7 g
  • Protein: 3.9 g
  • Cholesterol: 61.9 mg

Recipe adapted from Food Network and Wanderlust & Wellnest