Sweet Potato Pie? Sweet Potato Casserole? How about Both! I combined the flavors of my Mom's Delicious Sweet Potato Casserole with a few twists and turned it into a Sweet Potato Pie, thus a Sweet Potato Casserole Pie! This is such a yummy dessert with just the right amount of sweetness that goes great with Thanksgiving dinner. CLICK HERE FOR THE FULL RECIPE VIDEO
This Sweet Potato Casserole Pie was inspired by my Mom's Sweet Potato Casserole that she makes for Thanksgiving each year. She makes a crustless soft and creamy Sweet Potato filling topped with roasted marshmallows which is such a delicious combination. I wanted to keep those same flavors and the soft filling texture, but add crust to it and turn it from a casserole to a pie, and let me tell you it did not disappoint!
Ingredients:
-2 lbs. Sweet Potatoes (peeled and cut into chunks)
-1/4 cup Brown Sugar
-1/2 teaspoon Ground Cinnamon
-1/8 teaspoon Pumpkin Pie Spice
-1/4 cup Unsweetened Almond Milk
-1 Egg
-1 package Mini Marshmallows
Directions:
To get started rinse, peel, and dice your sweet potatoes. I used 2 lbs. of Sweet Potatoes for this recipe, so it is a good idea to use a kitchen scale. I use the Vont Digital Kitchen Scale, you can check it out below.
Digital Kitchen Scale:
After peeling and cutting the sweet potatoes into chunks, boil them in a Medium Pot over High heat for about 15 minutes. Then let them cool for a few minutes and drain them.
While the sweet potatoes are cooking, you can get started on the pie crust. If you want My Pie Crust Recipe Click Here. I am using a 9-1/2 inch pie pan for this recipe. I pre baked the pie crust at 350 degrees Farenheit for 12 minutes, then let it cool at room temperature.
After the sweet potatoes have been drained, place them into a large bowl and mash them with a potato masher until they are smooth and free of large chunks.
Add in the 1/4 cup of brown sugar, the spices, almond milk, and egg. Whisk it all together until it's well combined. The mixture should be thick and spreadable.
Then add the mixture onto the pre baked pie crust, and spread it evenly. Bake the pie at 350 degrees farenheit for 25 minutes.
After it has baked for 25 minutes, remove it from the oven and spread the mini marshmallows all over the top of the pie. Bake the pie again for an additional 7-10 minutes until the marshmallows are nice and toasty, then remove it from the oven.
Let the pie cool at room temperature for at least 1 hour, or pop it in the fridge if you prefer it cold and want it to set up firmly.
I prefer to eat mines warm with the fluffy, gooey marshmallows, so I let it cool for 1 hour on my countertop, then I dig in!
Thank you, can't wait to try it.