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Slice of sweet potato casserole pie on a plate. The filling is orange and the slice is topped with browned marshmallows.

Sweet Potato Casserole Pie

This sweet potato casserole pie combines the classic sweet potato casserole and sweet potato pie.
Prep Time 10 minutes
Cook Time 45 minutes
Potato Roasting Time and Cooling 2 hours
Total Time 2 hours 55 minutes
Servings 8 slices

Ingredients

  • 1 pound sweet potatoes (about two medium potatoes)
  • ¾ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup half and half
  • 4 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1 9-inch unbaked pie crust
  • 1 cup mini marshmallows

Instructions

To Roast the Sweet Potatoes

  1. Preheat oven to 400°F. Pierce sweet potatoes with a fork. Place on a parchment-lined baking sheet. Bake until tender, about one hour. Cool the roasted potatoes to room temperature or store them overnight in the refrigerator.

To Make the Pie

  1. Preheat the oven to 375°F.

  2. Peel the roasted sweet potatoes. Mash them with a fork in a medium bowl. Add the brown sugar, cinnamon, nutmeg, and salt. Stir to combine. Add the eggs, half and half, butter and vanilla extract. Stir until combined.

  3. Pour filing into a 9-inch pie unbaked pie shell.
  4. Bake until the filling is set, about 45 minutes.
  5. When the pie is cool, top the pie with marshmallows. (If you add the marshmallows when the filling is hot, they will melt.) Set the broiler to high. Broil until the marshmallows are light brown, about two minutes.