Sweet Potato Casserole Pie

Name: Sweet Potato Casserole Pie
Total time: 2 h 30 min
Yield: One 9-inch deep-dish pie (about 12 servings)
Cuisine: american
Ingredients: 2 pounds/900 grams small sweet potatoes, unpeeled; 1 1/2 cups/150 grams pecan halves; 1/2 cup plus 2 tablespoons/140 grams packed light brown sugar; 4 tablespoons/60 grams unsalted butter (1/2 stick), softened; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 (12-ounce) can evaporated milk; 2 teaspoons vanilla extract; 3 large eggs, at room temperature; 6 ounces marshmallows (about 27)

By Jerrelle Guy

Total Time: 2½ hours, plus chilling
Rating: 4(488)
Notes: Read community notes

This showstopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don’t try it in a pie pan because the filling will likely overflow.) What makes this dessert a winner is the textural contrast between the creamy sweet potato filling, the crisp pecan crust and the gooey marshmallow topping. Here are a few tips for best results: Roast the sweet potatoes instead of boiling them because it enhances their flavor, and use smaller sweet potatoes because they are naturally sweeter than larger varieties. Also, it may seem fussy, but chilling the cooked potatoes, then aggressively whipping them aerates them, resulting in a silkier texture. Once baked and cooled, refrigerate the pie until right before it’s time to serve.

Learn: How to Make a Pie Crust

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Ingredients

Yield:One 9-inch deep-dish pie (about 12 servings)

2pounds/900 grams small sweet potatoes, unpeeled
1½cups/150 grams pecan halves
½cup plus 2 tablespoons/140 grams packed light brown sugar
4tablespoons/60 grams unsalted butter (½ stick), softened
1teaspoon kosher salt
1teaspoon ground cinnamon
½teaspoon ground nutmeg
¼teaspoon ground ginger
1(12-ounce) can evaporated milk
2teaspoons vanilla extract
3large eggs, at room temperature
6ounces marshmallows (about 27)

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 425 degrees and line a baking sheet with parchment; set aside.
Step 2
Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes. Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.
Step 3
Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and ½ teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.
Step 4
Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining ½ cup light brown sugar, 2 tablespoons butter and ½ teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.
Step 5
Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they’ll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.
Step 6
When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.

Ratings

4 out of 5

488 user ratings

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Private Notes

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Cooking Notes

Jan Mancuso4 years ago

This looks like it's made with yams (dark orange colored, moist flesh) versus sweet potatoes which are yellow inside and a much drier vegetable. Can this be clarified by Jerrelle/the NYT, please?

Partick Io4 years ago

It appears that you have that backward. Yams are a pale root vegetable, sweet potatoes have lots of different colors, but classic orange is one of them: https://www.bonappetit.com/story/difference-between-sweet-potato-and-yam. For the folks below, yes you can use meringue (many sweet potato pie recipes call for it), and instead of pecans, try graham crackers!

rebecca4 years ago

Can you cover with a meringue in place of marshmallows?

Janet4 years ago

The pie is made with sweet potatoes, most likely jewel or garnet. Most of the world's yams are grown in Africa, Asia and South America. True yams are difficult to find in the U.S. They come in a vast array of sizes, are much drier and starchier than sweet potatoes and can grow up to 150 lbs.

Marie Alsbergas4 years ago

Those skins can be cut into long strips, fried in a bit of butter and sprinkled with cinnamon for a snack or an appetizer. I also like the skins with a pinch or two of cocoa and a hint of flaked salt.

Robin J4 years ago

Ok, this has replaced pumpkin pie in my eyes. It's so hard to find a dessert that's YUM and gluten free for all your friendsgivings and holiday potlucks, but here it is. I skipped the marshmallow topping, because it offended every bone in my body, and replaced it with a whipped cream topping (vanilla, orange liqueur, and dusted with freshly microplaned nutmeg). It was a hit, and gets better with age. This should definitely be eaten for breakfast the next day. 10/10

RaeRae4 years ago

I tried this, I would recommend halving the salt, the crust in particular was rather salty. I'm also not sure the whole whipping process did much for the sweet potato filling, I think doing it in a food processor (since you use one for the pecan crust anyway) would be at least as good of a result, if not better. It's certainly quicker than hand mashing + whipping in a stand mixer, and less of a mess (I definitely got splashed when mixing in the evaporated milk).

Cindy4 years ago

Would graham cracker crust work?

Ron Riggle4 years ago

I used gingersnaps for the crust. I also used reduced maple syrup instead of brown sugar. AND a healthy slug of dark rum, just because. YUM

carole lewis anderson4 years ago

what, in anything, can be substituted for the pecans (due to tree-nut allergies)?

Laura4 years ago

I think I will try to make a pretzel crust or use toasted almonds. I also have a sensitivity to pecans.

ilyssa4 years ago

We thought it tasted just ok which was a disappointment bc it was gorgeous. Love sweet potatoes/yam but have never had sweet potato pie before and I was expecting something more custardy. Maybe personal preference. Worth mentioning that it was not too sweet - the potato filling had little sugar so it went well with the marshmallow. I made over two days. If you want to serve @ room temp (you do) it adds another hour onto time. The whole thing takes about 7/8 hrs start to finish. It looked great!

Deb4 years ago

This could be so much better! Needs either more crust, or have toasted pecan crumbs in sweet potatoes for crunch. Sweet potatoes too dense — thinking of separating eggs and beating whites, then folding so more mousse-like texture. Adding chopped candied ginger would also help.

jeff4 years ago

Add cayenne to take this pie to a new level...

CarolC4 years ago

Goat milk is also a dairy product. :-)

Rob5 months ago

Can coconut milk and coconut butter be used in place of the evaporated milk andbutter, respectively, for the lactose intolerant? Suggestions? Thanks.

Kate1 year ago

user error- let the pie cool for longer than you think before adding marshmallows! ours melted into a mushy pool when we added them although the pie had been out of the oven for 15 minutes... it would've been a better texture for the topping if they had some volume and shape to them. Also, we cut the amount of sugar nearly in half in the filling and thought it was still plenty sweet! especially with sugary marshmallow topping weighing in on every bite.

Roy Kavanaugh1 year ago

I used 2/3's of a can of evaporated milk and the pie firmed up quicker. Would also suggest eliminating sea salt altogether when preparing crust. Otherwise, excellent dish.

carol1 year ago

Can you use sorghum instead of sugar or a combo?

Gail B2 years ago

I am going to say no on this. It looks great, however, the texture and taste was not to my liking.

so serious2 years ago

The directions say to use a springform pan, but the final instructions are for cooking the "pie" in a pie pan. I'm going to let the pie/cake cool completely, then turn it out onto a plate, removing the parchment, and then topping with the marshmallows. Hope this works

Elvira2 years ago

425 at 18 minutes is way too long: the crust started to burn around the edges. Also, why use pecan halves if you're going to chop them up anyway? And this would not be enough to work up the sides of a pie pan.

Boscoe 32 years ago

no marshmellows, use whipped cream with ingle malt

Sara2 years ago

Tips for making ahead? I am considering mixing the filing and making the crust Wednesday to save a kitchen mess on Thanksgiving - all I would need to do is fill the crust and bake. Will anything happen to the mixture if left overnight? I'm worried about baking the day ahead because I don't want the crust to get soggy.

Warren2 years ago

Perfect for the beginning of October! I agree with other reviewers, however, in saying that the crust is very salty and the pie itself not too sweet. The marshmallows give it more sweetness (making the filling even better), but I'd maybe lower the salt next time. I needed more pecan filling to fill a 9-inch pan. About 50 grams more cropped pecans (with equivalent butter and brown sugar; I left out the salt in the additional pecan mix) did the trick.

Kalinya2 years ago

In Australia we call these vegetables Kumera, different from Yams which in stores here have purple skin and white flesh when cooked

mosaic3 years ago

I’ve made this twice. Once as written other than substituting homemade five spice marshmallows for the store bought. And the second time substituting coffee stout for 1/2 of the evaporated milk because I was short on the evaporated milk, and again the homemade five spice marshmallows. Both were outstanding. This will be a regular feature in my fall entertaining lineup.

Jodi K3 years ago

If you use canned yams, mash by hand no processor and add a little flour to thicken up.

terre p3 years ago

This is was AMAZING!!! TIPS for next time: (1) double the crust, (2) if using springform pan, remove pie from the pan and place on heatproof platter BEFORE topping with marshmallows (jumbo cut in half) (3) place under the broiler but keep watch the entire time, (4) evenly layer marshmallows leaving a one-inch border on the edges so they broil evenly and don't ooze over the sides when cut. Easier: bake in a glass pyrex pie pan.

jenny3 years ago

Super fun to make and yummy! I changed it up by using Korean sweet potatoes to try and do a Korean fusion thanksgiving pie and it turned out great. Also for the crust I did a mixture of pecans and Trader Joe’s cinnamon crackers. The hilarious part of this process was when I went to check on the marshmallows getting broiled on LOW and I kid you not, it was in there for about a minute and ALL the marshmallows were on fire and burnt like lava. So I highly recommend watching the marshmallows.

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