Sweet Potato Pie with Marshmallow Meringue

Pumpkin Pie is one of my favorite pies- its custard-like texture combined with various sweet spices, makes it a pleasure to eat, not just at Thanksgiving and Christmas, but ALL THE TIME!

In order to get my ‘pumpkin pie fix’ this time around, I decided to make Sweet Potato Pie with Marshmallow Meringue. It tastes just like pumpkin pie but it’s richer and slightly sweeter. Just look at that pie filling- it’s almost like pouring caramel directly into the prepared pie shell!

To prepare this pie, you first make the pie crust, combining ground graham crackers and ginger snaps with melted butter. It’s much easier than making a standard ‘roll-it-out’ pie crust that sometimes breaks apart on you!

Graham Cracker and ginger snap pie crust

The filling is then made with baked sweet potato pulp, condensed milk, eggs and various sweet spices. I don’t think I can wait until after it’s cooked, before delving in!

Pie ready to go in the oven

But wait- there’s more! This is not just your standard ol’ Sweet Potato Pie- there’s a wonderful marshmallow meringue that goes on top. Who thought of that brilliant idea of combining whipped egg whites with marshmallow creme? (I confess, it wasn’t me).

Marshmallow Meringue topping spread on top of the pie- after the pie cools

Just one word of advice- don’t add the meringue onto the pie filling until after it has chilled in the fridge, otherwise it will melt on top of the pie (been there and done that)!

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Sweet Potato Pie with Marshmallow Meringue

Print Recipe
Serves: 8 Cooking Time: 1 hour


  • Crust:
  • 1/2 cup ground ginger snaps
  • 1 1/2 cups ground graham crackers
  • 1/2 cup + 2 tbsp melted butter
  • Filling:
  • 3 pounds red-skinned sweet potatoes (yams)
  • 1 1/4 cup sweetened condensed milk
  • 1/4 cup brown sugar
  • 3 large eggs
  • 1 tsp ground cinnamon
  • 1 tsp 'pumpkin pie' spice (or nutmeg)
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • Marshmallow Meringue:
  • 1 7-ounce jar Kraft Marshmallow Creme (or 'Marshmallow Puff')
  • 3 large egg whites
  • pinch salt
  • 1/4 cup sugar



For the crust: Pre-heat oven to 350 F (180 C). Place the ginger snaps in a food processor and pulse until finely ground. Repeat with the graham crackers. Combine in a large mixing bowl, then add the melted butter; stir until the crumbs feel moist when pressed together with finger tips. If crumb mixture is too dry, add a little more melted butter. Press the crumb mixture into the bottom and up the sides of a 9-inch glass pie dish, building the sides up to the rim of the dish. Bake in the oven for about 8-10 minutes until the crust sets and begins to turn brown. Let cool while you prepare the filling (crust can be prepared up to 2 days ahead).


For the filling: rinse the sweet potatoes and prick all over with a fork. Place on a parchment-lined baking tray and bake for about 1 hour at 350 F. until the flesh is very tender when pierced with a fork. Let cool slightly then scoop out the pulp until you measure 3 cups. Combine the 3 cups of pulp, condensed milk and remaining ingredients in a bowl; place in a food processor or blender and puree until smooth. Pour the mixture into the prepared pie crust and bake in a pre-heated oven at 350 F for about 50 minutes, or until the center is set. Refrigerate for at least 4 hours or overnight.


For the Mashmallow Meringue: Position rack in top third of oven and pre-heat to 400 F. Scrape the marshmallow creme into a bowl using a rubber spatula. In a separate bowl, beat the egg whites and salt with electric beaters until foamy; gradually add the 1/4 cup sugar until stiff peaks form. Fold 1/2 cup of the beaten egg whites into the marshmallow creme using a rubber spatula. The marshmallow creme will be a bit stiff at first, but will then soften. Gradually fold in the remaining egg whites to the marshmallow creme.


Spread the meringue mixture over the top of the cold pie, creating swirls and peaks using a knife. Bake for about 4-5 minutes until the peaks and ridges of the meringue are slightly browned. Cool to room temperature before serving. Can be prepared a day ahead of time; store in fridge until ready to serve.


Make sure the pie is chilled before adding the marshmallow meringue, otherwise it will melt as you spread it over the pie. For Australians following this recipe, Marshmallow Creme is known as 'Marshmallow Puff' in Australia.

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  • John/Kitchen Riffs
    December 5, 2017 at 1:21 pm

    We tend to make sweet potato pie about twice as often as pumpkin pie. Like them both, but sweet potato pie has a richer flavor. Never thought to make it with a meringue (marshmallow or otherwise). Neat idea! Thanks.
    John/Kitchen Riffs recently posted…Cajun-Spiced White Bean and Andouille SoupMy Profile

  • David
    December 7, 2017 at 2:43 pm

    This looks wonderful, Fran – I love both pumpkin and sweet potato pies – they are so different to my taste! And by complete coincidence, I have written a post about how pumpkin pie should be served and celebrated year-round – not just at (U.S.) Thanksgiving and Christmas. Great minds think alike, n’est-ce pas?

  • Agness of Run Agness Run
    December 11, 2017 at 9:35 pm

    Yum! This is such a palatable treat, Fran. Excellent idea for the upcoming holiday season. I’ll definitely give it a try!

  • Marcellina
    December 17, 2017 at 11:38 am

    I’m dying to try a well made Pumpkin or Sweet Potato Pie. I made one once but didn’t like it at all. I think the problem is we don’t have pumpkin pie spice in our supermarket and making it up just doesn’t seem to cut it. I’ll have to get online and order some.

  • Fran Flint
    December 18, 2017 at 2:40 am

    Marcellina, thanks for your comment. ‘Pumpkin Pie spice’ is of course made of cinnamon, nutmeg and cloves. So, for my recipe, if you can’t find ‘pumpkin pie spice’ at your supermarket, just substitute nutmeg. That way, my recipe will have all three of the spices included in it. I’ve altered my recipe to reflect the substitution. Thanks again!
    Fran Flint recently posted…Sweet Potato Pie with Marshmallow MeringueMy Profile