Name: Sweet Potato Pie with Marshmallow Whipped Cream
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1.5 lbs Sweet Potatoes; 2 tablespoon all-purpose flour; 1 teaspoon allspice; 1 teaspoon cinnamon; 4 tablespoons unslated butter (cold and cubed (this is 1/2 stick)); 2 eggs; homemade caramel sauce (recipe below); 1 cup cane Sugar; ¼ teaspoon kosher salt; ¼ cup water; ¼ cup heavy cream; 4 tablespoon unsalted butter; 1 cup heavy cream (cold); 1 (7 oz) Jar Marshmallow Fluff (AKA Marshmallow Cream)

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There’s just something undeniably comforting about sweet potato pie. It’s humble, cozy, and always welcome at the table—especially when it’s made from scratch with love, rich caramel, and a fluffy cloud of marshmallow whipped cream. This pie is a little more decadent than your classic version, but still rooted in the heart of home cooking.

It’s the kind of dessert that makes your kitchen smell like fall, no matter the season. And it’s a perfect make-ahead treat for gatherings, holidays, or just because you’re craving something truly special.

SOME HISTORY BEFORE WE BEGIN

I believe it’s important to understand the origins of our food and recipes. The dessert I’m sharing today is my own version, which combines elements from both my mother’s and grandmother’s recipes. I also want to acknowledge the historical roots of sweet potato pie, which can be traced back to enslaved individuals. This dish began to emerge in the southern United States as early as the colonial period.

Sweet potatoes have a significant place in Southern cuisine, particularly within African American culture, and their use can be traced back to West African influences. Though sweet potatoes are native to the Americas, enslaved Africans often used them as a substitute for yams. Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century, where they were typically included alongside savory vegetable dishes. However, by the 19th century, sweet potato pie was more commonly recognized as a dessert—and rightfully so, as it quickly became a favorite.

TIPS AND VARIATIONS

Just a heads up: making this sweet potato pie is quite a process. I highly recommend reading through the entire recipe before you start, so you fully understand the steps involved. If you don’t, you might end up feeling stressed or skip important steps.

Cracks in your pie often come from over-baking, and I’m guilty of that too. It can be tricky to tell when a pie is just right. Sometimes, cracks happen regardless. I’ve made both perfect pies and those with cracks, but once you add marshmallow whipped cream, who will notice?

Make it ahead: The pie (and the whipped cream) can be made a day in advance. Store the pie in the fridge and the whipped cream in a separate covered bowl. Top just before serving.
Crust shield tip: Use strips of foil around the edges of the crust if it starts to brown too much during baking.

RECIPE DETAILS

If you only want the recipe and missed the “jump to recipe” button at the top, just keep scrolling.

INGREDIENTS

About some of the ingredients

pie crust – Homemade or store-bought; just make sure it’s deep enough for all the filling goodness.
mashed sweet potatoes – Roasted or boiled until fork-tender. I like to roast them for deeper flavor.
Homemade caramel – this makes the pie. It takes time, but it’s worth it.

MAKING THE PIE

1. Prep the Sweet Potatoes

Peel, chop, and boil the sweet potatoes until fork-tender—about 15–20 minutes. Drain and set them aside to cool slightly while you work on the caramel sauce.

2. Pre-heat the Oven

Set your oven to 350°F. Prepare a deep 9-inch pie crust—homemade or store-bought—and place it on a baking sheet for easier handling.

3. Make the Caramel Sauce

In a small saucepan over medium heat, combine the granulated sugar, salt, and water. Stir occasionally until the sugar dissolves—about 5 minutes.
Then increase heat to medium-high and stop stirring. Let the mixture simmer until it turns a light golden color, like classic popcorn-ball caramel (this may take 5–8 minutes).
Once golden, immediately remove from heat and carefully stir in the heavy cream and butter. It will bubble up and release steam—go slow and stir until smooth and glossy. Set aside.

4. Mix the pie filling

While the caramel is cooling, add the sweet potatoes to a blender or food processor. Add flour, allspice, cinnamon, and the cold cubed butter. Blend until smooth.
Crack in the eggs and continue blending until fully combined. Pour in the warm caramel sauce and blend once more until velvety and cohesive.

5. Assemble and Bake

Pour the filling into your pie crust and smooth out the top. Bake for 55–65 minutes, or until the center is just slightly jiggly and a toothpick inserted comes out mostly clean.
If the crust edges begin to brown too quickly, loosely cover them with foil about halfway through baking.

6. Cool Completely

Transfer the pie to a cooling rack and let it cool at room temperature for at least an hour. It may puff up slightly during baking and settle as it cools—that’s perfectly normal!

MAKE THE MARSHMALLOW WHIPPED CREAM

While the pie is cooling, whip up this easy marshmallow topping.

In a stand mixer (or using a hand mixer), beat the cold heavy cream on high speed until soft peaks form. Add the marshmallow fluff and continue beating until the mixture is thick and fluffy—just shy of stiff peaks.

SERVE IT UP

Once the pie is fully cool, top with your marshmallow whipped cream. You can dollop it generously using a piping bag or spoon, or spread it across the entire surface like a sweet cloud. Either way, every slice should get a taste of that dreamy topping.

COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

This sweet potato pie might look fancy, but it’s actually a great recipe to make together with kids. It’s full of hands-on steps that are safe and fun for little ones—plus, the promise of marshmallow whipped cream at the end is a pretty great motivator.

Here are a few kid-friendly ways to get them involved:

Let your child help peel the sweet potatoes once they’ve cooled a bit, or simply let them toss the chopped potatoes into the pot. Older kids can keep an eye on boiling them with you.
Once the potatoes are soft and drained, kids can help add the flour, cinnamon, allspice, and butter to the bowl. Let them press the buttons on the blender or food processor (with supervision!) to mix everything together.
Making the caramel is definitely an adult-only task—it gets very hot and bubbles up. But your kids can stand nearby (at a safe distance) and watch the sugar transform into golden caramel. It’s like a little kitchen science lesson!
Little chefs love cracking eggs—just be ready for a bit of mess! Have them crack the eggs into a small bowl first, so you can fish out any stray shells. Then let them pour the eggs into the filling mixture and blend it all together.
Once the pie is cooling, kids can help measure and add the marshmallow fluff to the mixer. Let them take turns pressing the speed button as the cream whips into soft, fluffy magic. It’s always a hit!
When the pie is cool, hand over a piping bag or spoon and let them dollop the marshmallow cream over the top. They’ll love adding their signature swirl or “snowcap” to each slice.

Remember: When baking with kids, I always try to remind myself it’s not about perfection—it’s about the memories. A crooked whipped cream swirl or a little extra cinnamon on the counter just means they were part of the process.

STORAGE & REHEATING DETAILS

Keep any leftovers covered in the fridge for up to 4 days. Serve slices cold, room temp, or warmed in the oven for that just-baked feel.

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This pie is more than just dessert—it’s a memory-maker. Whether you’re baking it with little hands helping mash sweet potatoes or serving it as the final note to a family meal, it has a way of bringing everyone back to the table.

From my kitchen to yours, I hope this sweet potato pie brings warmth and joy to your home.

DID YOU MAKE THIS RECIPE?

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