Thanksgiving is just around the corner, and I can hardly contain myself. I'm so excited for a slice of this Sweet Potato Pie with Marshmallow Frosting! I just love everything about this holiday; focusing on gratitude and thankfulness, spending time with loved ones, and the food. Oh, the food! Traditional Thanksgiving dishes are some of my all-time favorite flavors and I eagerly look forward to preparing my cherished recipes every year.
One of those recipes is the classic sweet potato casserole. You know the one: deliciously silky smooth sweet potatoes with that infamous version with the crunchy sweet toasted mini marshmallow topping. It is such a decadent and delicious dish. And the fact that I only make it once a year means it is even more special.
Well, I've decided to change things up a bit this year. I'm taking everything that's great about our beloved sweet potato casserole and serving it up in dessert form. And let me tell you, after testing out this recipe for Sweet Potato Pie with Marshmallow Topping, I think it is destined to become an annual tradition.
For more decadent Thanksgiving dessert recipes, check out these Mini Pumpkin Cheesecakes, Mini Pumpkin Pies, Pumpkin Pecan Cheesecake, and this amazing Sweet Potato Swirled Cheesecake.
The Difference Between Marshmallow Topping and Meringue
While marshmallow topping is made with the same ingredients as a traditional meringue, there is a key difference. Classic meringue topping, like the one we all know from lemon meringue pie, involves whipping egg whites and sugar, then layering onto the pie and baking until the top is browned.
This marshmallow topping is made with boiling water, so you are essentially cooking the egg whites in the bowl. Beating the mixture at a high speed and at the high temperature makes it turn out super fluffy and silky. Just like a marshmallow!
Finishing it off with a kitchen torch (or under the broiler) makes for a stunning presentation. And more importantly, it results in that crunchy toasted marshmallow topping that we all love and crave.
More of My Thanksgiving Recipes
Interested in what is on my Thanksgiving menu this year?
I'll be greeting my guests with a welcoming glass of Apple Cider Sangria. It is so festive and full of fall flavor, just the thing to get our festivities off to a great start.
This Apple Thyme Roasted Turkey is going to be the star of our Thanksgiving table. But, if you're looking to put a little twist on your turkey, you should try my recipe for this gorgeous and delicious Thanksgiving Turkey Roulade.
And in addition to Sweet Potato Pie with Marshmallow Topping, I'm also going to be serving up these super tasty Chocolate Pecan Pie Bars for dessert.
Wishing you all a very Happy Thanksgiving!
- 1 unbaked 9 inch pie crust* see notes below
- 1 large sweet potato about 1 pound, peeled and cubed
- ⅓ cup butter melted
- ¾ cup sugar
- 2 large eggs
- ¾ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 egg whites
- ¾ cup granulated sugar
- ½ teaspoon cream of tatar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
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Boil sweet potato cubes for 15-20 minutes or until tender. Drain potatoes and mash until smooth. Stir in butter and set aside to cool.
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Once sweet potato puree has cooled to room temperature transfer to the bowl of your mixer and add sugar, milk, eggs, nutmeg, cinnamon and vanilla. Whisk the mixture on medium speed until mixture is smooth. Pour filling into a 9 inch unbaked pie crust.
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Bake at 425° for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, about 35-40 minutes longer. Cool completely, then refrigerate.
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To make the topping, whisk together the egg whites, sugar, cream of tatar, and salt in a glass heat-proof bowl.
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Place bowl over a small pot of boiling water. Make sure the boiling water does not touch the bottom of the bowl.
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Whisk egg white mixture constantly until sugar has dissolved. Rub a bit of the mixture between to fingers to test. It should be smooth with no granules.
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Transfer smooth egg white mixture to the bowl of your mixer fitted with the whisk attachment and beat on high until mixture has doubled in size and white and fluffy, about 6-8 minutes.
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Stir in vanilla extract.
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Spoon marshmallow cream onto pie. Refrigerate until set, at least 1 hour.
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Just before serving, torch with a kitchen torch or place under the broiler set on high for 1-2 minutes until golden brown.
To make a delicious homemade crust, use this recipe. It is enough to make 2 crusts, but you can always freeze one for a later time.
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