Sweet potato pie has always been one of my favorite Thanksgiving desserts, but this Sweet Potato Pie with Marshmallow Swirl takes it to a whole new level.

It’s silky, creamy, warmly spiced, and topped with luscious ribbons of melted marshmallow that caramelize beautifully in the oven.

Every slice tastes like childhood nostalgia mixed with cozy holiday comfort — it’s the kind of pie that disappears fast and gets requested every year.

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Recipe Highlights

This pie blends tender roasted sweet potatoes with warm spices and rich cream to create a custard-like filling that bakes perfectly into a flaky crust.

The marshmallow swirl on top adds a gooey, toasty layer that feels festive and indulgent. It’s easy to make, visually stunning, and guaranteed to become a new Thanksgiving favorite.

  • Creamy, silky sweet potato pie with rich fall spices
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  • Gooey marshmallow swirl that melts into golden ribbons
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  • Perfect make-ahead dessert for Thanksgiving
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  • Easy enough for beginners but impressive enough for guests
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  • Beautiful presentation without complicated steps

Ingredient Notes

  • Sweet Potatoes (2 medium): Roasted for maximum flavor and creaminess — they create the perfect pie texture.
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  • Pie Crust (1, unbaked): Use homemade or store-bought; both work beautifully for this recipe.
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  • Brown Sugar (½ cup): Adds depth and caramel notes that complement the sweet potatoes.
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  • Granulated Sugar (¼ cup): Balances the sweetness and creates a smooth filling.
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  • Eggs (2 large): Provide structure and help the filling set properly.
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  • Heavy Cream (½ cup): Makes the filling extra rich and velvety.
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  • Butter (2 tablespoons, melted): Adds richness and enhances the sweet potato flavor.
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  • Vanilla Extract (1 teaspoon): Balances the spices and elevates the sweetness.
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  • Cinnamon (1 teaspoon): Classic warm spice essential for sweet potato pie.
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  • Nutmeg (¼ teaspoon): Adds warmth and complexity.
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  • Marshmallow Creme (1 cup): For the signature swirl — melts and caramelizes beautifully.

How to Make My Sweet Potato Pie with Marshmallow Swirl

  1. Prepare the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45–55 minutes until soft. Let cool, peel, and mash until smooth.
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  2. Reduce Oven Temperature: Lower the heat to 350°F (175°C) for baking the pie.
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  3. Make the Filling: In a large bowl, whisk together mashed sweet potato, brown sugar, granulated sugar, eggs, melted butter, heavy cream, vanilla extract, cinnamon, and nutmeg until smooth.
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  4. Fill the Crust: Pour the filling into the unbaked pie crust and smooth the top.
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  5. Create the Marshmallow Swirl: Warm marshmallow creme slightly in the microwave (about 10–15 seconds) to make it easier to swirl. Drop spoonfuls on top of the pie and gently swirl using a knife or skewer.
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  6. Bake: Bake for 45–50 minutes, or until the center is mostly set with a slight jiggle. The marshmallow will turn golden brown in places.
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  7. Cool: Cool at room temperature for at least 2 hours before slicing.

Serving Suggestions

This pie pairs beautifully with:

  • A dollop of whipped cream
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  • A drizzle of caramel or maple syrup
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  • Hot coffee, chai tea, or spiced cider
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  • Other Thanksgiving desserts, like pecan pie or apple crisp

Tips for the Best Sweet Potato Pie with Marshmallow Swirl

Roasting the sweet potatoes instead of boiling them intensifies their flavor and keeps the filling silky.

Make sure the marshmallow creme is soft enough to swirl gently without sinking into the filling. Let the pie cool completely so it slices cleanly.

For extra flavor, add a pinch of ginger or cloves. This pie can be made a day ahead — just add the swirl right before baking to keep it fresh and beautiful.

Creamy Sweet Potato Pie with Marshmallow Swirl
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Creamy Sweet Potato Pie with Marshmallow Swirl

Recipe by JoanneCourse: DessertCuisine: American (Holiday)Difficulty: Moderate
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

45

minutes
Calories per serving

365

kcal

This Sweet Potato Pie with Marshmallow Swirl blends a silky, spiced filling with a gooey, golden marshmallow ribbon for the ultimate Thanksgiving dessert. Cozy, creamy, and irresistibly festive.

Ingredients

  • 2 medium sweet potatoes

  • 1 unbaked pie crust

  • ½ cup brown sugar

  • ¼ cup granulated sugar

  • 2 large eggs

  • ½ cup heavy cream

  • 2 tablespoons unsalted butter (melted)

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 cup marshmallow creme

Directions

  • Roast sweet potatoes at 400°F (200°C) for 45–55 minutes, peel, and mash.
  • Reduce oven temperature to 350°F (175°C).
  • Whisk mashed sweet potato with sugars, eggs, melted butter, cream, vanilla, cinnamon, and nutmeg.
  • Pour filling into pie crust and smooth.
  • Warm marshmallow creme and swirl gently over the top.
  • Bake for 45–50 minutes until mostly set.
  • Cool at least 2 hours before slicing.

Notes

  • Add a pinch of ginger or cloves for deeper spice.
  • Use a hand mixer for an ultra-smooth filling.
  • Substitute marshmallow creme with mini marshmallows if preferred.
  • Bake on a sheet tray to catch any drips.
  • Chill the pie overnight for the cleanest slices.

Storage and Warming of Leftovers

  • Freeze: Not recommended — marshmallow swirl does not thaw well.
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  • Refrigerate: Store covered in the refrigerator for up to 4 days.
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  • Reheat: Warm slices in the microwave for 10–15 seconds or enjoy chilled.
Creamy Sweet Potato Pie with Marshmallow Swirl