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Sweet Potato Pie with Marshmallow Fluff

Scott Phillips

Servings: 8 to 10

A riff on the classic sweet-potato-and-marshmallow Thanksgiving side, this not-too-sweet pie has a light, billowy topping; together, they make a perfect bite. Torching the topping is optional but adds toasty notes and great color.


For the pie

  • 1/2 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. table salt
  • 1 cup evaporated milk
  • 2 large eggs, at room temperature
  • 2 Tbs. unsalted butter, melted
  • 1 tsp. pure vanilla extract
  • 2 cups cooked, well-mashed sweet potatoes (from 2 large potatoes)
  • 1 9-inch pie crust (homemade or store-bought), blind-baked

For the topping

  • 2 large egg whites
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. table salt
  • 1 tsp. pure vanilla extract

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 75
  • Sodium (mg): 270
  • Carbohydrates (g): 48
  • Fiber (g): 2
  • Sugar (g): 30
  • Protein (g): 6


Bake the pie

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • In a small bowl, stir together the sugar, cinnamon, ginger, nutmeg, and salt.
  • In a large bowl or in the bowl of a stand mixer, beat the evaporated milk, eggs, butter, and vanilla on medium speed until well combined. Add the spice mixture, and beat on low speed to combine well. Add the sweet potatoes and beat, increasing the speed, until the mixture is fairly smooth, 3 to 4 minutes.
  • Pour the pie filling into the blind-baked crust, transfer to a rimmed baking sheet, and bake for 10 minutes. (If the edge begins to darken too much, use a pie shield.)
  • Reduce the heat to 350°F and bake until the filling puffs up around the edges, loses its shine, and is set with a little jiggle in the center, 50 to 55 minutes. Transfer to a rack and cool to room temperature. If not serving right away, cover the pie with plastic wrap and refrigerate for up to two days.

Make the topping

  • Fill a 4-quart saucepan about one-third full of water. Have ready a large stainless-steel mixing bowl that will fit over, but not touching, the water. Bring the water to a boil over high heat, then reduce the heat to maintain a lively simmer.
  • Off the heat in the large bowl, begin whisking by hand the egg whites, sugar, corn syrup, cream of tartar, salt, and 1/4 cup water. Switch to a hand-held electric mixer, and beat the ingredients at low speed until foamy and a little less grainy, 2 to 5 minutes. (Check for graininess by rubbing a little between your fingers.) Place the bowl over the simmering water. Beat at medium speed until the ingredients are warm and the sugar completely dissolves (it will feel smooth), about 1 minute. Increase the speed to high and beat, stopping occasionally to scrape the sides of the bowl, until the mixture is thick and shiny and can hold its shape, 4 to 5 minutes.
  • Remove from the heat and add the vanilla extract. Beat on high speed until the mixture loses its shine and thickens just a little more, 1 to 2 minutes more.
  • Transfer to a medium bowl and let cool to room temperature. For maximum fluffiness, use within an hour or two. (You won’t use all of it on the pie, but it keeps well, covered and refrigerated, for at least a week. Use any leftover as you would jarred fluff.)
  • To top the pie, dip two spoons in warm water, shake dry, and use to dollop the topping on the pie. To give the topping some texture, swirl a small spoon over it. Brown the topping briefly with a kitchen torch, if you like, before serving.


Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.


Rate or Review

Reviews (3 reviews)

  • susan in BC | 01/25/2018

    This is way better than pumpkin pie! We have a gas oven so I started watching it after 40 min. and once it stopped jiggling, I took it out. I used Agave syrup instead of corn.
    After I had put the topping on, I put it under the broiler until it was browned. Delish!! I've made it twice already.

  • txcook13579 | 11/24/2017

    I have been making pumpkin pie for over 20 years. It has always been a family favorite and a staple at our Thanksgiving table. Last year I made this sweet potato pie because I had heard that sweet potato pie is so much better than pumpkin pie. I did not tell my family. They thought they were eating pumpkin pie, and they said it was the best pumpkin pie ever! I will never go back to pumpkin. This pie is sooo delicious! I recommend roasting your whole, skin intact sweet potatoes in the oven at 350 until they are very soft, the flavor is superior. Also, start checking pie at 35 minutes. Mine set around 40 minutes, not 50-55. This pie has risen to the top of our favorites, behind pecan and apple.

  • UACook | 09/18/2016

    Very delicious. I made this for my son how LOVE pumpkin pie and he was ecstatic. This is very tasty. Will make it again in the future.

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