Description
A comforting and delicious sweet potato pie topped with fluffy marshmallows, perfect for any fall gathering.
Ingredients
Scale
- 1 (15 ounce) can sweet potato puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 (9 inch) unbaked pie crust
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sweet potato puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, salt, and melted butter. Mix until well combined.
- Pour the sweet potato mixture into the unbaked pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Remove the pie from the oven and carefully arrange the mini marshmallows over the top.
- Return the pie to the oven for 5-10 minutes, or until the marshmallows are golden brown and puffy.
- Let the pie cool completely before serving.
Notes
- For a smoother pie, ensure your sweet potato puree is lump-free.
- You can toast the marshmallows under the broiler for a quicker browning, but watch them closely to prevent burning.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg