How to Make Sweet Potato Pie with Marshmallow: Tips and Tricks for a Perfect Pie

Sweet potato pie is a classic dessert that evokes warm memories of cozy fall evenings and family gatherings. But what elevates this beloved treat to a whole new level of deliciousness? Adding a layer of fluffy, gooey marshmallow, of course! If you’re looking for a foolproof guide on how to make sweet potato pie with marshmallow, look no further. This comprehensive guide will walk you through every step, from prepping the ingredients to achieving that perfect golden-brown crust and melt-in-your-mouth marshmallow topping.

Gather Your Ingredients: A Sweet Potato Pie Pantry

Before you embark on your pie-making journey, ensure you have all the necessary ingredients. This recipe uses classic ingredients, but you can always adjust them to your liking.

For the pie crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3-4 tablespoons ice water

For the sweet potato filling:

• 3 medium sweet potatoes, peeled and cubed
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup milk

For the marshmallow topping:

• 1 bag (10 oz) mini marshmallows
• 1/4 cup water
• 1/4 cup granulated sugar

Crafting a Perfect Pie Crust: The Foundation of Flavor

A good pie crust is the foundation of a delectable sweet potato pie. Here’s how to make a flaky and flavorful crust:

1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the shortening: Using a pastry blender or two forks, cut the shortening into the flour mixture until it resembles coarse crumbs.
3. Add the water: Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Be careful not to overwork the dough.
4. Shape and chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer it to a 9-inch pie plate.
6. Crimp the edges: Trim the excess dough and crimp the edges to create a decorative design.
7. Pre-bake the crust: Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork and bake for 10-12 minutes.

Creating a Creamy Sweet Potato Filling: The Heart of the Pie

The sweet potato filling is what truly defines a sweet potato pie. Here’s how to create a smooth and flavorful filling:

1. Boil the sweet potatoes: Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook until tender, about 15-20 minutes.
2. Mash the sweet potatoes: Drain the sweet potatoes and mash them with a potato masher or fork until smooth.
3. Combine the ingredients: In a large bowl, combine the mashed sweet potatoes, brown sugar, butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until all ingredients are evenly distributed.
4. Pour the filling into the crust: Pour the sweet potato filling into the pre-baked pie crust.

Baking to Perfection: The Final Touch

Baking the pie is the final step in creating a delicious sweet potato pie. Here’s how to bake it to perfection:

1. Bake the pie: Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
2. Cool the pie: Let the pie cool completely before adding the marshmallow topping.

Creating a Heavenly Marshmallow Topping: The Sweet Finale

The marshmallow topping adds a touch of sweetness and indulgence to the sweet potato pie. Here’s how to make a perfect marshmallow topping:

1. Combine water and sugar: In a small saucepan, combine the water and sugar. Bring the mixture to a boil over medium heat.
2. Cook until syrupy: Cook the syrup until it reaches 235°F (113°C) on a candy thermometer.
3. Beat the marshmallows: In a large bowl, beat the mini marshmallows with an electric mixer until fluffy.
4. Gradually add the syrup: Slowly drizzle the hot syrup into the beaten marshmallows while mixing continuously.
5. Spread the topping: Spread the marshmallow topping evenly over the cooled sweet potato pie.
6. Broil to brown: Broil the pie for 1-2 minutes, or until the marshmallow topping is golden brown.

Tips and Tricks for the Perfect Sweet Potato Pie

• Use fresh sweet potatoes: Fresh sweet potatoes will give you the best flavor.
• Don’t overwork the dough: Overworking the dough will make the crust tough.
• Use a pie shield: A pie shield will help to prevent the crust from burning.
• Cool the pie completely: Cooling the pie completely allows the filling to set and makes it easier to slice.
• Experiment with spices: Add a pinch of ginger, cloves, or allspice to your filling for a unique flavor twist.

Sweet Potato Pie with Marshmallow: A Delicious Fall Tradition

Sweet potato pie with marshmallow is a timeless dessert that brings joy to any occasion. By following this guide, you can create a delicious and unforgettable treat that will impress your family and friends. From the flaky pie crust to the creamy filling and the gooey marshmallow topping, every element contributes to a symphony of flavors that will leave you wanting more.

Basics You Wanted To Know

Q: Can I make the pie crust ahead of time?

A: Absolutely! You can make the pie crust up to a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before rolling it out.

Q: What if I don’t have mini marshmallows?

A: You can use regular marshmallows, but you’ll need to chop them up before beating them.

Q: Can I freeze the pie?

A: You can freeze the unbaked pie for up to 3 months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil. Thaw the pie in the refrigerator overnight before baking.

Q: What are some other toppings I can use instead of marshmallow?

A: You can try whipped cream, ice cream, or a sprinkle of cinnamon sugar.

Q: How long does the pie last?

A: The pie will last for about 3-4 days in the refrigerator.