Sweet Potato Pie with Marshmallow Topping

This dessert uses smooth sweet potato purée, warm spice, and a marshmallow topping browned just enough to add a toasted finish. The filling bakes in a 9-inch crust until just set, then is topped and briefly browned before cooling for clean slices.

By Julienne

Cook time: 85 minutes

Servings: 8

Ingredients

• 1000 ml water for boiling sweet potatoes if needed
• 1 piece 9-inch pie crust unbaked, fitted into a 9-inch pie plate
• 450 g sweet potatoes peeled and cut into chunks
• 57 g unsalted butter melted
• 150 g granulated sugar
• 50 g light brown sugar packed
• 2 piece large eggs divided
• 120 ml heavy cream
• 60 ml whole milk
• 8 ml vanilla extract
• 2 g ground cinnamon
• 1 g ground ginger
• 0.5 g ground nutmeg
• 3 g fine salt
• 1 piece large egg white for topping
• 120 g marshmallow creme
• 60 g mini marshmallows optional garnish for extra topping texture

Instructions

1. Preheat the oven to 220°C. Place a baking sheet on the middle rack to heat. Fit the pie crust into a 9-inch pie plate and crimp the edge. If needed, cover the sweet potatoes with 1000 ml water in a medium saucepan and simmer until very tender, then drain well. The oven is fully preheated and the sweet potatoes are tender enough to mash smoothly.
2. While the sweet potatoes are still warm, mash or rice them until smooth. Measure out 300 g of the purée for the filling. The purée is smooth with no hard chunks.
3. Reduce the oven temperature to 190°C. In a large bowl, whisk the 300 g sweet potato purée with the melted butter, granulated sugar, brown sugar, 2 whole eggs, cream, milk, vanilla, cinnamon, ginger, nutmeg, and salt until fully combined and glossy. The filling is uniform, thick, and pourable.
4. Pour the filling into the crust and set the pie plate on the hot baking sheet. Bake until the edges are set and the center still has a slight wobble, about 40 to 45 minutes. The filling is set around the edges and jiggles only slightly in the center.
5. Cool the pie on a rack for 30 minutes. Keep the oven on if using the broiler, or prepare a kitchen torch. For the topping, whisk the egg white in a clean bowl until foamy, then whisk in the marshmallow creme until smooth and billowy. The topping is thick, spreadable, and holds soft ridges.
6. Spread the marshmallow topping over the warm pie, swirling it to create peaks. If using the optional mini marshmallows, scatter them over the surface now. Brown the top with a kitchen torch or under a broiler for 1 to 2 minutes, watching constantly until lightly toasted. The topping is lightly browned at the peaks and fragrant, with a soft marshmallow finish.
7. Cool until the filling is fully set, at least 30 more minutes, then slice and serve. The pie slices cleanly and the center no longer slumps.