Who says you can’t have your pie and eat it too—in record time? Our Shortcut Sweet Potato Pie with a decadent toasted marshmallow topping is the ultimate crowd-pleaser, and guess what? It’s easier than pie!
Every year, I serve this Shortcut Sweet Potato Pie right next to a classic pumpkin pie, and guess what? It’s always the star of the show!
And let’s not forget the pièce de résistance: the easy toasted marshmallow topping that takes this pie to the next level.
There’s something about this pie that hits differently. Maybe it’s the velvety texture or the perfect blend of spices, but one thing’s for sure: it’s a fan favorite.
Imagine sinking your teeth into a slice of this pie, where the velvety spiced filling meets a golden marshmallow topping —a symphony of flavors and textures you won’t forget.
So, if you want to shake up your Fall or Thanksgiving dessert lineup, this is the pie to try. It’s quick, it’s easy, and it’s got that homemade taste without the fuss.
Table of Contents
A Sweet Potato Pie Story You’ll Never Forget
Ah, sweet potato pie. It’s not just a dessert; it’s a tradition, a slice of nostalgia. For me, it’s a tale of culinary redemption. The first time I attempted to make a sweet potato pie, it was nothing short of a disaster.
I was ambitious, opting to make everything from scratch. The crust was too thick, the filling was lumpy, and let’s not even talk about my first attempt at a homemade marshmallow topping—it was more like a marshmallow rock!
Fast forward to a few years later, and I’ve perfected the art of the sweet potato pie, but with a twist. I’ve found shortcuts that don’t compromise on flavor or texture.
A premade crust? Absolutely. Canned puree? You bet. And marshmallows? Let’s say I’ve learned to work with them rather than against them.
So, why am I sharing this story? Because everyone has a kitchen disaster tale, but not everyone turns it into a kitchen victory.
This Shortcut Sweet Potato Pie is my victory, and I’m sharing it with you so it can be yours, too. It’s the pie that made me believe in second chances, and once you taste it, you’ll understand why.
Why You’ll Love The Shortcut Sweet Potato Pie
- Easy to make
- Quick to bake
- Perfect for Fall holidays
- A hit at family gatherings
- No compromise on taste
- Topped with an easy toasted marshmallow layer for that extra wow factor.
- The velvety spiced filling and golden marshmallow topping create a delightful blend of flavors and textures.
And just like the image above, a modified version shares less toasted marshmallow topping, which is a simple change up and make the recipe YOURS.
Kitchen Essentials Needed for Shortcut Sweet Potato Pie
- Food processor
- Mixing bowls
- Measuring cups and spoons
- 9-inch pie crust
- 9-inch baking dish
- Kitchen Torch (or oven with broiler)
Ingredients Needed for Your Shortcut Sweet Potato Pie
- Pre-made frozen 9-inch pie crust
- Sweet potato puree
- Butter or margarine
- Brown sugar or white sugar
- All-purpose flour
- Evaporated milk
- Baking soda
- Optional spices like cardamom, cinnamon, ginger, allspice, or pumpkin spice
- Vanilla extract
- Mini marshmallows (These will create your easy toasted marshmallow topping)
These ingredients combine to create a pie that’s easy to make and a feast for the senses.
Why This Recipe is a Shortcut You’ll Love
Let’s be real; we all love a good homemade pie, but who has the time for that these days? That’s why we’ve made this Shortcut Sweet Potato Pie as easy as pie—literally!
We start with a premade pie shell because, let’s face it, life’s too short to make your crust. Then we opt for canned sweet potato puree; it’s a game-changer and a time-saver.
And for the topping? Classic marshmallows are our go-to, but we’ve been known to use marshmallow cream. If you’re not a seasoned baker, marshmallow cream can go south faster than a snowbird in winter.
Trust us, we’ve been there, done that, and got the burnt marshmallow to prove it!
Note on Marshmallow Topping
If you’re feeling adventurous and want to use marshmallow cream instead of classic marshmallows, go for it! Keep a close eye on it under the broiler; that stuff can go from golden to “Oh no, what have I done?” in a heartbeat.
It’s a bit of a wild card, but life’s short—take some culinary risks!
Substitutions and Additions
- Substitute pumpkin puree for sweet potato puree
- Spice options: cardamom, cinnamon, ginger, allspice, pumpkin spice
- Sugar options: A mix of 1/4 cup white sugar and 1/2 cup brown sugar, or all brown sugar, or all white sugar (3/4 cup total)
- Butter can be substituted with margarine.
- No matter how you customize it, the essence of this pie—a luscious, velvety filling topped with golden toasted marshmallows—remains irresistibly good.
How to Reheat & Store The Sweet Potato Pie
Best Way to Store Leftover Sweet Potato Pie
Wrap the pie tightly in plastic wrap and store it in the refrigerator.
How Long Will The Sweet Potato Pie Last in the Fridge
Up to 4 days.
Can I Freeze The Pie
Yes, you can freeze the pie for up to 2 months.
Shortcut Sweet Potato Pie FAQs
Can I use yams instead of sweet potatoes?
Yes, you can use yams, but the flavor and texture may vary slightly. And you would need to peel, cut, boil, then puree, whereas our recipe takes all that work out of it.
Can I omit the cognac?
Absolutely, the cognac is optional and can be left out without affecting the overall taste of the pie.
Can I use Buttermilk?
You can use buttermilk instead of the evaporated milk.
- 1 (9-inch) pre-made frozen pie crust
- 2 cans (15 oz each) sweet potato puree (approximately 2 cups needed)
- 2 tablespoons butter, softened
- 2 eggs, beaten
- 3/4 cup brown sugar (or a combo of 1/4 cup white and 1/2 cup brown sugar)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 2 tablespoons cognac (optional)
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- Preheat your oven to 350°F (175°C).
- In a food processor, blend together 2 cups of sweet potato puree, softened butter, and beaten eggs until smooth.
- Add brown sugar, all-purpose flour, salt, ground cloves, cinnamon, and ginger. Blend until well combined.
- In a separate bowl, mix the evaporated milk and baking soda. Add this to the food processor and blend.
- If using, incorporate the vanilla extract and cognac into the mixture with a final blend.
- Pour the filling into the pre-made frozen pie crust.
- Bake in the preheated oven for about 70 minutes or until the pie feels firm when lightly touched in the center.
- Allow the pie to cool completely.
- Once cooled, top the pie generously with 2 cups of mini marshmallows.
- Broil for 1-2 minutes, keeping a close eye to avoid burning, until the marshmallows turn golden brown.
- Slice, serve, and enjoy!
Note 1: Be cautious when eating the toasted marshmallows as they can be very hot and could scald your mouth.
Note 2: Do not use sweet potatoes in syrup or sweet potato pie filling. Only use sweet potato puree available in 15 oz cans. You may have a little leftover puree, but we need to ensure we have 2 cups and don't run shy.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 338mgCarbohydrates: 50gFiber: 2gSugar: 27gProtein: 5g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.
The Pie’s the Limit When You Make Shortcut Sweet Potato Pie
So make this Shortcut Sweet Potato Pie, and experience the luscious, velvety, and irresistibly spiced slice of heaven that will make you the star of any gathering.
A Shortcut Sweet Potato Pie with a toasted marshmallow topping that’s as easy to make as it is delicious to eat.
Perfect for those who want to spend less time in the kitchen and more time enjoying the company of loved ones.
This pie is the ultimate crowd-pleaser, and it’s about to make your life much sweeter. ~ Dana XO