Move over apple pie, because sweet potato is one of my favorite fall flavors. This delicious marshmallow topped sweet potato pie has hints of maple syrup, warm spices, and brown sugar all wrapped in a crunchy graham cracker crust for the ultimate Thanksgiving dessert!
If you've ever though sweet potato pie and pumpkin pie were virtually the same, this recipe will set you right. The marshmallow topped creamy filling is made with perfectly caramelized baked sweet potatoes that takes classic sweet potato pie to the next level. Your whole family is going to go crazy for this upgraded Southern dessert this holiday season.
If you're interested in more Southern holiday pies, check out my favorite maple pecan pie, this lemon chess pie, or vintage oatmeal pie.
Ingredient Notes
This perfect pie recipe uses a handful of simple ingredients that can be found in any grocery store. It is both gluten free and dairy free as written. If you don't have dietary restrictions, check the notes below for substitutions.
- Gluten Free Graham Cracker Crust - I always use my homemade graham cracker crust recipe, but there are some good store-bought crust options available if you want to save time. If you're not gluten free, use your favorite premade graham cracker crust.
- Fresh Sweet Potatoes - I prefer to roast my sweet potatoes before making the pie filling. Roasting sweet potatoes caramelizes the natural sugars giving the potatoes an amazing flavor. I haven't tried this recipe with canned yams, but I'm sure it would work fine. If you go that route, you will need two 15-ounce cans, drained.
- Vegan Butter - I used Country Crock plant butter in this recipe, but any stick type vegan butter will work fine. If you're not dairy free, use unsalted butter in the same measure.
- Non-Dairy Milk - I used unsweetened coconut milk here, but any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
- Marshmallows - I always use Jet Puffed marshmallows. They don't have a gluten free marking, but there are no gluten ingredients listed and the manufacturer states they are safe from cross contamination.
See recipe card at the bottom of this post for full ingredient list and quantities.
Substitutions & Variations
- Not Gluten Free - Use your favorite graham cracker crust in place of the gluten free crust.
- Not Dairy Free - Use unsalted butter and regular milk in place of the vegan ingredients. The measurements are the same.
- Regular Pie Crust - Replace the graham cracker crust with a flaky gluten free pie crust. There is no par-baking required.
- No Marshmallows - You can use marshmallow fluff or make your own marshmallow meringue for the top. You could also skip it, if you're not a marshmallow fan.
How to Make a Sweet Potato Pie
This easy recipe only requires about 10 minutes of hands on time to make from scratch. There is a bit of waiting time if you're roasting the potatoes, but it's totally worth it. If you are making your own graham cracker crust, the best time is while the potatoes are cooling.
This recipe makes enough filling for one 9 inch or 10 inch pie pan.
I recommend making this pie at least one day ahead of time so the filling has time to chill overnight before you slice it.
STEP 1: Wash the sweet potatoes and price them with a fork all over. Place them on a foil lined baking sheet and roast at 400F until they are soft enough to squeeze easily, usually at least an hour.
STEP 2: Once the potatoes have cooled enough to handle, remove the peels and place them in a large mixing bowl. Mash them with a potato masher or use a hand mixer to whip them.
STEP 3: Add the brown sugar, granulated sugar, butter, and maple syrup to the bowl with the sweet potato puree.
Use a hand mixer to beat the sweet potato mixture until it is mostly smooth with some small lumps.
STEP 5: Pour the sweet potato pie filling into your prepared graham cracker crust.
Bake at 350F until the edges are set but the center is just a little jiggly, about 50 minutes.
STEP 6: Let the pie cool to room temperature, then cover with aluminum foil or plastic wrap and refrigerate overnight.
When you're ready to serve, remove the pie and allow it to sit at room temperature for about 30 minutes. Then add the marshmallows and broil for 2-3 minutes, watching carefully to avoid burning.
Expert Tip
When baking, place your pie plate on a rimmed baking sheet to avoid any messy oven spills from the pie filling overflowing.
Storage
Because this is a custard pie , it must be refrigerated. Store leftover sweet potato pie
in an airtight container, like this pie keeper, for up to 4 days in the refrigerator. The pie can be served cold or at room temperature.
More delicious pie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Sweet Potato Pie with Graham Cracker Crust
Ingredients
- 1 Gluten Free Graham Cracker Crust
- 2 pounds Sweet Potatoes
- ⅓ Cup Light Brown Sugar
- ⅓ Cup Sugar
- ½ Cup Vegan Butter room temperature
- 2 Tablespoons Maple Syrup
- ½ Cup Non Dairy Milk
- 2 large Egg room temperature
- 2 teaspoons Vanilla
- ¾ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 2 Cups Marshmallows measure with your ❤️
Instructions
- Preheat the oven to 400 °F (204 °C). Line a small baking sheet with aluminum foil.
- Wash the sweet potatoes and prick them all over with a fork. Place the potatoes on the lined baking sheet leaving some space between them. Bake in the preheated oven for about 1 hour or until they are soft enough to squeeze easily.2 pounds Sweet Potatoes
- Remove the potatoes from the oven and set them aside to cool.
- Lower the oven temperature to 350 °F (177 °C).
- Prepare the graham cracker crust. Place in the oven for 8-10 minutes until golden and fragrant. Remove from the oven and set aside to cool.1 Gluten Free Graham Cracker Crust
- Remove the skins from the potatoes and add them to a large bowl. Mash them with a potato masher or handheld mixer. Mash until no stringy bits remain.
- Add the brown sugar, sugar, butter, and maple syrup to the mashed sweet potatoes. Beat until they are fully combined and the butter is melted.⅓ Cup Light Brown Sugar, ⅓ Cup Sugar, ½ Cup Vegan Butter, 2 Tablespoons Maple Syrup
- Add the milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the sweet potato mixture. Mix again until everything is well combined and the mixture is smooth with just a little bit of a grainy texture.½ Cup Non Dairy Milk, 2 large Egg, 2 teaspoons Vanilla, ¾ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Pour the sweet potato pie filling into the prepared graham cracker crust.
- Place the pie plate on a baking sheet. Bake on the lowest rack of the preheated oven for about 50 minutes. The center should be a little jiggly but a knife inserted should come out wet but clean.
- Remove from the oven and cool to room temperature, then cover an refrigerate overnight.
- Before serving, remove the pie from the refrigerator and allow it to sit at room temperature for about 30 minutes. Add the marshmallows to the top, then place under the broiler for 2-3 minutes until the marshmallows are toasted to your liking. They will burn fast, so keep a close eye on them.2 Cups Marshmallows
Notes
- Not Gluten Free? Use your favorite graham cracker crust or regular pie crust.
- Not Dairy Free? Use unsalted butter and regular milk in place of the dairy free ingredients. The measurements are the same.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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