Homemade Sweet Potato Pie with Gooey Marshmallow Topping
A twist on classic dessert, this sweet potato pie combines a smooth pumpkin-sweet potato filling with a layer of melted dark chocolate, all in a crunchy graham cracker crust. Mini marshmallows on top add a soft, toasted finish for a cozy, crowd-pleasing treat.
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Ingredients
For the Graham Cracker Crust:
- 1 ½ cups cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter melted
For the Dark Chocolate Layer:
- 4 oz dark chocolate chopped
- 2 tablespoon unsalted butter
For the Sweet Potato Filling:
- 2 cups sweet potato mashed
- ½ cup brown sugar packed
- ¼ cup heavy cream
- 2 eggs medium
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- salt pinch
For the Topping:
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) pie pan. Crush the graham crackers and mix them with sugar and melted butter. Press the mix evenly into the pie pan to form the crust.
- Melt the dark chocolate with the butter in a microwave-safe bowl until smooth. Spread it evenly over the cooled crust and let it firm up slightly.
- In a bowl, combine the mashed sweet potato-pumpkin, brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and salt. Stir until it becomes smooth.
- Pour the sweet potato filling over the chocolate layer and spread it evenly.
- Scatter mini marshmallows on top of the filling.
- Bake for 20–25 minutes, until the filling is set and the marshmallows are golden and puffy.
- Let the pie cool completely. Chill it in the fridge if possible, then slice and serve.
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Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 46g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 148mg | Potassium: 273mg | Fiber: 3g | Sugar: 29g | Vitamin A: 5242IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg
