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Turn a Thanksgiving side dish into a tasty dessert with this delicious recipe for Sweet Potato Pie with Marshmallow Topping.

Recipe by MyRecipes November 2013

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Recipe Summary test

prep:
25 mins
bake:
1 hr 5 mins
total:
1 hr 30 mins
Yield:
Serves: 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Roll out pastry into an 11-inch round. Transfer to a 9-inch pie plate. Trim and crimp edges. Line with parchment and fill with pie weights. Bake until firm, about 10 minutes. Reduce oven temperature to 375°F. Remove parchment and weights. Bake until lightly browned around edges, about 7 minutes.

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  • Place sweet potatoes in a pot; add salted water to cover by 1 inch. Bring to a boil. Reduce heat slightly; cook potatoes until soft, 15 to 20 minutes. Drain well. Transfer to a large bowl; add butter, sugar, molasses, spices, vanilla and 1/4 tsp. salt. Beat until smooth. Beat in eggs.

  • Reduce oven temperature to 350°F. Spread filling in crust. Bake until firm in center, about 45 minutes. Cool slightly. (Can be made up to 1 day ahead. Cover and refrigerate.)

  • Just before serving, set an oven rack 6 inches from heat source; preheat broiler to high. Spread marshmallows over pie. Watching carefully, broil until marshmallows are golden brown, 1 to 1 1/2 minutes. Serve.

Nutrition Facts

315 calories; fat 12g; saturated fat 6g; protein 3g; carbohydrates 50g; fiber 2g; cholesterol 61mg; sodium 261mg.
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