Sweet Potato Pie with Marshmallow Meringue Topping


This is a delicious sweet potato pie with marshmallow meringue topping. Once they taste it, many people prefer sweet potato pie over pumpkin pie. Try it this Thanksgiving!

Prep Time:
20 mins
Cook Time:
51 mins
Total Time:
1 hrs 11 mins
8 servings


Graham Cracker Crust:

  • 1 ½ cups crushed graham crackers

  • cup white sugar

  • 5 tablespoons butter, melted

  • teaspoon salt

Sweet Potato Pie Filling:

  • 1 ½ cups canned sweet potatoes, drained and mashed

  • 1 cup packed brown sugar

  • 1 cup whipping cream

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • ¾ teaspoon ground cinnamon

  • ¼ teaspoon ground mace

  • ¼ teaspoon salt

Meringue Topping:

  • 2 cups miniature marshmallows

  • 1 tablespoon milk

  • 2 egg whites

  • ¼ cup white sugar

  • ½ teaspoon vanilla extract

  • ¼ teaspoon salt


  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.

  3. Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.

  6. Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.

  7. To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.

  8. Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.

  9. Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

Nutrition Facts (per serving)

508 Calories
22g Fat
73g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 508
% Daily Value *
Total Fat 22g 28%
Saturated Fat 12g 62%
Cholesterol 130mg 43%
Sodium 424mg 18%
Total Carbohydrate 73g 27%
Dietary Fiber 1g 4%
Total Sugars 56g
Protein 6g
Vitamin C 10mg 51%
Calcium 72mg 6%
Iron 2mg 8%
Potassium 244mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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