Sweet Potato Pie

Ingredients

• 1refrigerated ready-made pie crust
• 425 g (15 oz)tinned sweet potato
• 100 g (½ cup)granulated sugar
• 57 g (4 tbsp), meltedsalted butter
• 5 ml (1 tsp)vanilla extract
• 1.3 g (½ tsp)ground cinnamon
• 0.5 g (¼ tsp)ground nutmeg
• 2 largeeggs
• 60 ml (¼ cup)milk
• 12 largemarshmallows

Instructions

1. 1

   Prepare the crust

   Heat the oven to 163°C (325°F) and set a rack in the lower third. Fit the pie crust into a 23 cm (9-inch) pie plate and set it aside.

2. 2

   Mix the base

   In a large bowl, whisk the sweet potato purée with the sugar and melted butter.

3. 3

   Add the flavourings

   Mix in the vanilla, cinnamon and nutmeg.

4. 4

   Finish the filling

   Add the eggs and milk, then whisk until smooth. Pour the filling into the crust and set the pie on a baking sheet.

5. 5

   Bake the pie

   Bake on the lower rack for 45–60 minutes, until a toothpick inserted in the centre comes out clean. Leave the pie to cool on a wire rack.

6. 6

   Arrange marshmallows

   Just before serving, cut the marshmallows in half and arrange them in the centre of the pie.

7. 7

   Toast and slice

   Shield the pie crust edge with strips of foil or a pie shield. Grill for 1–2 minutes to toast the marshmallows, watching closely. Slice with a sharp knife lightly buttered to help it cut through the sticky topping.

What is sweet potato pie?

Sweet potato pie is a baked American dessert, especially associated with Southern cooking. Its filling is made from sweet potato, eggs, milk, sugar and warm spices, set in a pastry crust.

This version keeps the preparation straightforward with tinned sweet potato and ready-made pastry. Toasted marshmallows give the finished pie a soft, sweet topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 314 calories, 5g protein, 46g carbs, 13g fat.

The sweet potato, sugar and pastry provide most of the carbohydrates, while butter and pastry contribute much of the fat. Eggs and milk supply some protein, with a smaller contribution from the sweet potato. To balance the plate, serve a slice with fresh fruit or a modest portion of unsweetened yoghurt.

A smooth filling

Sweet potato purée: whisk it with the sugar and melted butter first so the base is evenly combined. If the tinned sweet potato is watery, drain it well before measuring.

Eggs and milk: whisk these in once the flavourings are added. A smooth mixture should pour easily into the crust without visible streaks of egg.

Spice and sweetness

Vanilla, cinnamon and nutmeg: these season the mild sweet potato without overwhelming it. Measure the spices carefully so the filling keeps its creamy character.

Salted butter: it adds richness and a little savoury contrast to the sugar and marshmallows. Melt it before mixing, then let it cool briefly if it is very hot.

Check the centre

Bake on the lower rack as directed, and start checking at 45 minutes because ovens can differ. The centre is ready when a toothpick inserted there comes out clean.

The pie will be hot and delicate when it leaves the oven. Cooling it on a wire rack gives the filling time to settle before the topping goes on.

Toast the topping carefully

Cutting the marshmallows in half gives you more pieces to arrange over the centre. Keep them away from the crust edge, which is protected with foil or a pie shield.

The grill stage is brief: 1–2 minutes is enough to toast the marshmallows. Stay by the oven and remove the pie as soon as they are golden, since they can brown quickly.

Serving and slicing

Use a sharp knife with a little butter on the blade to help it pass through the sticky marshmallow layer. Wipe and re-butter the knife between cuts if the topping clings.

Serve the pie on its own or with a spoonful of lightly whipped cream. Allow the filling to cool before slicing for neater portions.

Recipe notes & tips

• Drain the tinned sweet potato if it looks watery before adding it to the filling.
• Whisk the filling until smooth, but avoid splashing it onto the crust edge.
• Set the filled pie on a baking sheet to make it easier to move in and out of the oven.
• Begin checking for doneness at 45 minutes, as baking time can vary between ovens.
• Shield the crust edge before grilling so it does not brown too quickly.
• Butter the slicing knife lightly to help it pass through the marshmallow topping.

Variations

• Extra spice: Add a little more cinnamon or nutmeg if you prefer a more pronounced warm spice flavour.
• Pecan topping: Scatter chopped pecans over the filling before baking for added crunch.
• Plain finish: Leave off the marshmallows and serve the pie with whipped cream instead.
• Citrus note: Add a little finely grated orange zest to brighten the sweet potato filling.
• Individual pies: Divide the filling between small pastry shells and check them earlier for doneness.

Common mistakes to avoid

• Watery purée: Drain excess liquid before mixing so the filling is not loose.
• Overmixing the eggs: Whisk just until the filling is smooth to avoid incorporating excess air.
• Underbaking the centre: Check with a toothpick in the middle and continue baking if it does not come out clean.
• Skipping the crust shield: Cover the edge before grilling to protect it from scorching.
• Leaving the grill unattended: Watch the marshmallows closely because they toast quickly.
• Cutting with a dry knife: Lightly butter a sharp blade so the sticky topping is easier to slice.

How to store

Cover and refrigerate leftover pie once it has cooled; keep it for up to 3 days. Serve chilled or warm individual slices gently in the oven, adding any freshly toasted marshmallows just before serving.

Frequently asked questions