Sweet Potato Pie with Marshmallow Whipped Cream
This homemade sweet potato pie recipe uses fresh sweet potatoes, a pre-made pie crust (or homemade) and a few simple ingredients to make this popular holiday dessert.
Servings: 8 servings
Calories: 582kcal
Equipment
- 9 inch pie dish
Ingredients
- 2 pounds sweet potatoes peeled and cubed (½ inch cubes)
- ½ teaspoon salt divided
- 9-inch pie crust You can make this homemade pie crust recipe
- ½ cup salted butter softened
- ⅔ cup dark brown sugar packed
- 1½ cups heavy cream divided
- 2 large eggs
- 2 Tablespoons olive oil or similar type, divided
- 1½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ cup marshmallow fluff
Instructions
- Roast your potatoes. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay out the peeled and cubed 2 pounds sweet potatoes onto the pan and drizzle with 1 Tablespoons olive oil and ¼ teaspoon salt tossing to coat them well. Bake for 25 minutes or until soft. Keep an eye on them as they bake, some might get brown tips and those you want to toss before adding them to your pie. Set aside to cool for at least 10 minutes.
- Prebake your pie crust. Prebake your 9-inch pie crust according to the recipe or package instructions. Use pie weights or pour sugar over parchment paper to weigh down the crust and make sure the pie keeps its shape. Set aside to let the pie crust cool slightly while making the filling.
- Mash your sweet potatoes. In a large bowl (or the bowl of a stand mixer) using a hand mixer (or stand mixer fitted with a paddle attachment) add the roasted sweet potatoes and ½ cup salted butter and mash on medium speed.
- Flavor your sweet potatoes. Add in the remaining ¼ teaspoon salt, ⅔ cup dark brown sugar, ½ cup heavy cream, 2 large eggs, remaining olive oil, 1½ teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon ground cloves and mix on low speed to start, increasing to medium speed for about 3 minutes or until well combined and silky smooth.
- Bake. Pour your pie filling into the crust and bake uncovered at 375 degrees F. for 50-60 minutes or until a toothpick inserted into the center comes out clean. Check the pie frequently and if the crust is browning too fast you can cover it with foil to prevent burning. While the pie bakes, whip your cream.
- Whip the cream. Using a hand (or stand) mixer on medium speed, whip the remaining 1 cup heavy cream until stiff peaks form (about 3-4 minutes) and then mix in ¼ cup marshmallow fluff until combined. Don’t over whip your cream or you may end up making butter!
- Serve. Allow the pie to fully cool and slice and top your pie with whipped cream and serve.
Video
Notes
- You can use Cool Whip instead of homemade whipped cream if you prefer.
- I don't recommend using canned sweet potatoes for this recipe.
Nutrition
Serving: 1slice | Calories: 582kcal | Carbohydrates: 56g | Protein: 6g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 421mg | Potassium: 493mg | Fiber: 4g | Sugar: 26g | Vitamin A: 17167IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg
