Sweet potato casserole pie takes everything people love about the traditional holiday side dish and elevates it into a dramatic dessert that slices beautifully. Baking it in a springform pan gives room for the luxurious amount of filling, which is lighter than typical sweet potato pies thanks to aggressive whipping. Though it requires a few steps, the results are absolutely worth it, and the pie keeps wonderfully when chilled, making it perfect for entertaining.
Yield: 10 to 12 servings
Total Time: 2 hours (plus cooling/chilling time)
Prep Time: 35 minutes (plus cooling/chilling time)
Cook Time: 1 hour 20 minutes
Ingredients
For the Pecan Crust
- 2 cups finely chopped pecans
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- ½ teaspoon kosher salt
For the Sweet Potato Filling
- 3 pounds small sweet potatoes (about 5 to 6)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
For the Marshmallow Topping
- About 25 regular marshmallows, 3 cups mini marshmallows, or 1 jar (7 oz) marshmallow crème
- Optional: Additional chopped pecans for garnish
Preparation
Step 1
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork, place them on a baking sheet, and roast for 50 to 60 minutes, or until very tender. Let them cool completely, then refrigerate until chilled.
Step 2
Lower oven temperature to 350°F (175°C). In a bowl, combine pecans, graham crumbs, melted butter, brown sugar, and salt. Press the mixture firmly into the bottom of a 9‑inch springform pan. Bake for 10 minutes, then let cool while preparing the filling.
Step 3
Peel the chilled roasted sweet potatoes and scoop the flesh into a large mixing bowl. With a hand mixer or stand mixer, whip the potatoes for 2 to 3 minutes until very fluffy and aerated. Add the butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Beat until smooth and silky, scraping the bowl as needed.
Step 4
Pour the sweet potato filling into the cooled pecan crust. Smooth the top and bake for 45 to 50 minutes, or until the center is set but still slightly jiggly. Let cool to room temperature, then refrigerate for at least 4 hours (overnight is ideal).
Step 5
Just before serving, cover the top of the chilled pie with marshmallows (or spread with marshmallow crème). Toast under a broiler for 30 to 60 seconds, watching closely, until golden and gooey. Garnish with extra pecans if desired.