Even though it’s pumpkin season, I had a rude awakening recently when my husband told me he didn’t like Pumpkin Pie! I came up with the easiest Pumpkin Pie Recipe in the whole world a few weeks ago. And since my husband said pumpkin wasn’t his thing, naturally, I had to eat the whole pie myself. Darn. But after learning that there are humans out there who actually don’t like pumpkin pie, I decided to try this Sweet Potato Pie as an alternative. It was amazing and definitely gives pumpkin a run for its money!
In order to make sweet potato pie, you first need to know how to prepare the sweet potatoes properly. I’ve outlined a few basic rules to follow to get tender, perfectly baked sweet potatoes every time.
Once you’ve baked, peeled and mashed your sweet potatoes, the rest of the filling is incredibly easy. It consists of brown sugar, cinnamon, eggs and flour. You’ll blend everything together using a mixer to create a smooth, delicious sweet potato pie filling. Even though the final product has more of a casserole consistency, I still made a graham cracker crust to give this pie a sweet crunch. When topped with the marshmallows, everything comes together nicely creating a decadent triple-layered dessert.
The slightly toasted marshmallows and the bright orange of the sweet potato filling gives this pie an aesthetically pleasing look. It’ll give you all the “fall feels” and make your house smell amazing. For those of you who aren’t on the pumpkin bandwagon and need something different this holiday season, this Sweet Potato Casserole Pie is for you! Enjoy!
INGREDIENTS FOR PIE FILLING
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.