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Today: August 29, 2026
Today: August 29, 2026

Sweet Potato Casserole Pie

Sweet Potato Casserole Pie
Prep Time: Approx. 2½ hours
Yield: Yields 12 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 12)

Energy332 kcal
Total lipid (fat)16 g
Fatty acids, total saturated5 g
Fatty acids, total trans0 g
Carbohydrate, by difference43 g
Fiber, total dietary3.5 g
Sugars, total including NLEA26 g
Protein6 g
Cholesterol65 mg
Sodium, Na261.5 mg
Calcium, Ca126 mg
Iron, Fe1 mg
Potassium, K428.5 mg
Vitamin D (D2 + D3)1 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

An innovative twist on the iconic Thanksgiving dish, bringing together creamy sweet potato magic, a crunchy pecan surprise, and a marshmallow finale. The key to success lies in roasting small, naturally sweeter sweet potatoes and allowing time for proper chilling between steps.

Ingredients

  • 2 pounds - small sweet potatoes, unpeeled
  • 1½ cups - pecan halves
  • ½ cup plus 2 tablespoons - packed light brown sugar
  • 4 tablespoons - unsalted butter, softened
  • 1 teaspoon - kosher salt
  • 1 teaspoon - ground cinnamon
  • ½ teaspoon - ground nutmeg
  • ¼ teaspoon - ground ginger
  • 1 can (12-ounce) - evaporated milk
  • 2 teaspoons - vanilla extract
  • 3 large eggs - at room temperature
  • 6 ounces - marshmallows
  1. Step 1 Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Step 2 Pierce sweet potatoes thoroughly with a fork. Roast on prepared sheet until fork-tender with crisp skins, 45 to 50 minutes. Reduce oven to 350 degrees. Cool potatoes 15 to 20 minutes, peel, and mash in a large bowl until creamy (yielding about 2 generous cups). Refrigerate while preparing crust.
  3. Step 3 Line a 9-inch springform pan bottom with parchment. Process pecans, 2 tablespoons brown sugar, 2 tablespoons butter, and ½ teaspoon salt until resembling coarse crumbs, about 20 seconds. Press firmly into pan bottom. Bake until deeply golden and fragrant, 18 to 20 minutes. Cool completely.
  4. Step 4 Reduce oven to 325 degrees. Using a stand mixer with paddle attachment, beat chilled potatoes on medium speed for 3 minutes, scraping bowl occasionally. Add remaining brown sugar, butter, salt, and spices. Beat 2 to 3 minutes more. On low speed, incorporate evaporated milk and vanilla. Add eggs one at a time, then beat on medium-high for 45 seconds. Pour into cooled crust.
  5. Step 5 Bake on a sheet pan until edges are set but center remains slightly jiggly, 60 to 70 minutes. Cool 10 to 15 minutes, then arrange marshmallows on top. Once at room temperature, refrigerate at least 4 hours or up to 2 days.
  6. Step 6 When ready to serve, broil until marshmallows are spotted brown, 1 to 3 minutes. Let stand 10 minutes for marshmallows to set before releasing springform ring
  7. Tips - Choose small sweet potatoes for optimal sweetness - Must use a springform pan to accommodate filling volume - Can be made up to 2 days ahead

Ingredients

  • 2 pounds - small sweet potatoes, unpeeled
  • 1½ cups - pecan halves
  • ½ cup plus 2 tablespoons - packed light brown sugar
  • 4 tablespoons - unsalted butter, softened
  • 1 teaspoon - kosher salt
  • 1 teaspoon - ground cinnamon
  • ½ teaspoon - ground nutmeg
  • ¼ teaspoon - ground ginger
  • 1 can (12-ounce) - evaporated milk
  • 2 teaspoons - vanilla extract
  • 3 large eggs - at room temperature
  • 6 ounces - marshmallows

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