Sweet Potato S’mores Pie
Coming in hot and right on time with this Sweet Potato Pie with Marshmallow topping. With its layer of chocolate, it sends this pie straight to the land where the over the top pies reside. I dare call it a contender for Best Thanksgiving Pie Recipe accolades. You can call it a Sweet Potato S’mores Pie, or a classic Sweet Potato Pie recipe with a unique twist, but whatever you call it, it’s going to be your new favorite.
Guaranteed.
One potato, two potato, three potato, S’mores!!!
With the holidays fast approaching all I can really think about lately is my beloved sweet potato casserole. It’s honestly my favorite part of Thanksgiving and Christmas dinners. We always top with the sweet potato casserole with marshmallows and it sort of got my brain thinking….why not make a sweet potato pie with toasted marshmallows, and thus the Sweet Potato S’mores Pie was born.
It’s not really that far of a stretch once you start thinking marshmallows, to then think of chocolate which makes up a s’more. So let’s get down to the nitty gritty of the pie, shall we?
This pie begins with a baked cinnamon graham cracker crust, a layer of chocolate, creamy and rich sweet potato filling, then topped with toasted marshmallows and finished off with chocolate shavings.
Oh. my. yum!
Sweet Potato S'mores Pie
A chocolatey, marshmallowy twist on a traditional sweet potato pie making this Sweet Potato S'mores Pie the hit of the holidays.
Ingredients
- For the crust:
- 1 1⁄4 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 3⁄4 cup plus 2 tablespoons sugar, divided
- For the filling:
- 1 1⁄2 teaspoons ground cinnamon, divided
- 1 1⁄4 teaspoons kosher salt, divided
- 2 (4-ounce) semisweet chocolate bar
- 2 cups cooked puréed sweet potato (about 3-4 sweet potatoes)
- 3/4 cup sweetened condensed milk
- 3 large eggs, lightly beaten
- 1⁄2 teaspoon ground nutmeg
- 2 cups miniature marshmallows
Instructions
Preheat oven to 350°.
Spray a 9-inch baking dish with nonstick cooking spray. Set aside.
In a medium bowl, stir together graham cracker crumbs, melted butter, 2 tablespoons sugar, 1⁄2 teaspoon cinnamon, and 1⁄4 teaspoon salt until combined. Using the bottom of a measuring cup or clean hands, firmly press mixture into the bottom of the pie plate and slightly up the sides.
Bake until light golden brown, approximately 12 minutes. Let cool completely on a wire rack.
In a small microwave-safe bowl, microwave chocolate in 30-second intervals until melted, stirring in between each interval. Spread chocolate mixture evenly over cooled crust.
Freeze until firm, 10 to 15 minutes.
In a medium bowl, whisk together sweet potato puree, remaining 3⁄4 cup sugar, remaining 1 teaspoon cinnamon, remaining 1 teaspoon salt, sweetened condensed milk, eggs, and nutmeg until smooth. Pour sweet potato mixture over chocolate layer.
Bake until the center is set, 45 to 50 minutes.
Let cool completely on a wire rack then refrigerate at least 3 hours.
When ready to serve, reheat the oven at 350. Sprinkle evenly with marshmallows.
Bake at 350° until marshmallows are lightly toasted, approximately 5 minutes. Set the oven to broil for a deeper toast- but watch carefully not to overdo it.
Garnish with chocolate shavings, if desired.
Notes
FOR THE PUREE:
To acquire the sweet potato puree, you can either bake the sweet potatoes in the oven, then remove the flesh as if you were making twice baked potatoes (my preferred method!) or you could boil the sweet potatoes, skin on, in a large saucepan. Cover the potatoes completely with water, and boil for 45-50 minutes or until soft. Drain and when cool enough to handle, remove the skins.
In both instances, you will want to use a potato masher or run the softened sweet potatoes in the bowl of a stand mixer with the paddle attachment to get the puree.
So, I’m baking this pie and the entire house smells like baked sweet potatoes and my husband declares that he’s never even had sweet potato pie. Never ever? Never.
Let me just put this out there right now. If you are accustomed to either a store bought sweet potato pie, or you’ve never had sweet potato pie- having this pie as your first encounter will forever set the bar incredibly high. And I’m not saying that because I’m biased, I’m saying that because my husband ate 2 pieces and then asked if he could have it for breakfast.
I can’t remember a pie that he’s requested for breakfast! Except, for maybe, this pie. However, that quite possibly could’ve been because my foot was broken and the likelihood of me making anything for dinner much less breakfast was sparse.
Do you have a favorite pie recipe you whip out for the holidays? Willing to give this Sweet Potato Pie with Marshmallow aka Sweet Potato S’mores Pie a whirl?
Here’s a classic Sweet Potato Pie recipe if you’re not into adding chocolate to your sweet potatoes: Sweet Potato Pecan Pie.
I’d never tried this before but now it’s going to be a regular!
It’s so good! It’s my new favorite, too!
I made this recipe for my dad and he loved, loved, loved, it!! Thank you for the recipe!
You are so welcome! Yay for pie for dad. xoxo
It would be very helpful to know how the sweet potatoes should be cooked. Baked with skins on? Boiled?
Also, is condensed milk sweetened condensed milk? Or is it just Evaporated milk? I have never seen “condensed milk” at a store. Only sweetened condensed milk.
Thanks!
Thank you for your questions! I’m going to update the recipe card to include “sweetened”- it is indeed sweetened condensed milk that you will be using and not evaporated milk. As for the potatoes, I can see where that is confusing.
I bake mine, skins on, pricked and then remove the flesh but I know some people like to boil theirs. Whichever method, I would leave the skins on for cooking and remove for the pie itself. If you boil them, the skins will slide right off. If you bake, just cut into the center as if you were doing twice baked potatoes. 🙂
Also, to chill the crust on a wire rack… how do I get it out of the pie dish? Isn’t it going to crumble?
Hi Inna! You are not removing the pie crust from the dish. You are placing the pie dish on the wire rack simply to allow some air to circulate below the pie dish so that it will cool quicker than placing on your countertop- you need the crust to cool down before adding the chocolate.
What size pan did you use?
It’s a 9-inch!