Recipes and Cooking Sweet Potato Marshmallow Pie Be the first to rate & review! No fall celebration is complete without our best sweet potato pie recipe! Topped with marshmallows, pecans, and caramel, this Southern sweet potato pie is a slice of heaven. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 26, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 14 mins Total Time: 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 recipe Pastry for a Single-Crust Pie 2 cup mashed cooked sweet potatoes ¾ cup sugar 1 teaspoon pumpkin pie spice or ground cinnamon ¼ teaspoon salt 3 eggs, lightly beaten 1 cup buttermilk 1 ½ cup tiny marshmallows 1 cup pecans halves, toasted 3 tablespoon caramel-flavor ice cream topping Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up ¼ cup ice water Directions Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 375°F. For filling, in a large bowl combine mashed sweet potatoes, sugar, pumpkin pie spice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until combined. Place pastry shell on the oven rack. Carefully pour filling into pastry shell. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool completely on wire rack. Before serving, preheat broiler. In a large bowl combine marshmallows and pecans; mound on top of pie. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until marshmallows are softened and lightly browned. Drizzle with caramel topping. Pastry for a Single-Crust Pie In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Rate it Print Nutrition Facts (per serving) 501 Calories 23g Fat 67g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 501 % Daily Value * Total Fat 23g 29% Saturated Fat 7g 35% Cholesterol 86mg 29% Sodium 385mg 17% Total Carbohydrate 67g 24% Total Sugars 36g Protein 9g Vitamin C 11mg 55% Calcium 88mg 7% Iron 2.4mg 13% Potassium 347mg 7% Fatty acids, total trans 1g Folate, total 61.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.