Sweet Potato Casserole Pie Recipe

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 Casserole Pie as an alternative. It was amazing and definitely gives pumpkin a run for its money!

In order to make this sweet potato casserole 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.

PREPARING THE SWEET POTATOES

• Make sure to wash your sweet potatoes thoroughly. You don’t need to scrub vigorously or excessively. Just wash under a steady stream of water, rubbing with your hands until all dirt is removed and the sweet potatoes are well cleaned.

• Let the sweet potatoes dry before baking. You can let them air dry or use a clean dish towel to pat dry.

• Poke a few holes into each sweet potato to allow the steam to easily escape while they bake. You can use a fork to poke the holes and they don’t need to be that deep. I did about six quick pokes on each sweet potato.

• Cover the sweet potatoes loosely with aluminum foil. You can line the baking pan with aluminum foil first, place the sweet potatoes on it and then cover them with one large sheet of aluminum foil. This method is easier than wrapping each individual sweet potato in foil.

• Lastly, bake on 400 degrees for about 70-80 minutes. You’ll know the sweet potatoes are done when a butter knife can be inserted easily into them. The skin will also develop glossy, candied patches all around.

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 makes this an aesthetically pleasing pie to look at. 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! 

Sweet Potato Casserole Pie Recipe

Course: Dessert, Holiday/Themed RecipesDifficulty: Medium

Makes9-inch pie

Prep time

15

minutes

Cooking time

2

hours 

Calories

555

kcal

A deliciously sweet pie that will give you all the fall feels. Sweet potato is a great alternative for those tired of the same old pumpkin desserts!

Ingredients

• FOR PIE FILLING

• 5 sweet potatoes

• ¼ cup brown sugar

• 1 tsp cinnamon

• 2 eggs

• 1 Tbs flour

• 10 oz package large marshmallows (for topping)

• FOR CRUST

• 14 full size graham crackers

• 8 Tbs melted butter

Directions

• Preheat oven to 400 degrees. Wash the sweet potatoes thoroughly and pat dry with a clean towel. Poke a few holes with a fork all over the sweet potatoes
• Line a large baking sheet with foil. Place the sweet potatoes side by side on the baking sheet
• Cover the sweet potatoes with more foil. Place in the oven and bake for 70-80 minutes until completely tender
• Start preparing the crust. Place all the graham crackers in a food processor and grind until they’re completely crushed. Place in a bowl with the melted butter. Mix until blended well
• Press the graham cracker crust mixture into a standard 9-inch pie dish. Press firmly with your fingers spreading the crust evenly and up the edges of the pie dish as well
• Once the sweet potatoes are done baking, let cool a few minutes. Then remove all the skins. Place the insides of the sweet potatoes in a large bowl and mash with a fork until completely smooth
• Add the brown sugar, cinnamon, eggs, and flour to the bowl as well. Beat on low speed until everything is blended well
• Pour the sweet potato filling into the pie dish on top of the crust. Spread evenly with a spoon
• Preheat the oven to 375 degrees. Bake the pie for 30 minutes
• Remove from oven and top with the marshmallows as desired
• Return to the oven and broil for about 1 minute to give the marshmallows a nice toasted color (*keep an eye on the pie during this time to make sure the marshmallows don’t burn. Some ovens broil faster than others*)
• Remove from oven and serve immediately. Or you can let the pie cool completely at room temperature, cover with plastic wrap and store in the fridge until ready to serve. You can reheat in the oven about 20 minutes before serving