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Sweet Potato Slab Pie with Marshmallow Whipped Topping

sweet potato slab pie with marshmallow whipped topping Dessert
Sweet Potato Slab Pie with Marshmallow Whipped Topping
  • Prep 45 min
  • Total 2 hr 55 min
  • Ingredients 11
  • Servings 16

Don't tell pumpkin, but we might just love sweet potato pie even more. Flaky, buttery Pillsbury™ pie crust is topped with a flavorful filling made from fresh sweet potatoes that bakes into a delicious holiday dessert. Top off each slice with a marshmallow whipped topping and you, too, might fall for this sweet potato slab pie more than traditional pumpkin (don't worry—your secret's safe with us). MORE+ LESS-

Updated September 6, 2019
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

2
large dark orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (about 2 lb)
1/4
cup water
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup packed brown sugar
3
eggs
1 1/2
cups half-and-half
1 1/2
teaspoons lemon juice
3/4
teaspoon ground cinnamon
1/4
teaspoon ground ginger

Topping

1
cup heavy whipping cream
1
jar (7 oz) marshmallow creme

Steps

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  • 1
    Heat oven to 450°F.
  • 2
    In large microwavable bowl, place sweet potatoes and water. Cover loosely with paper towel. Microwave on High 13 to 18 minutes, stirring twice, until potatoes are fork-tender and can be mashed (bowl will be HOT; handle carefully). Drain potatoes; rinse with cold water, and drain thoroughly. With potato masher, mash potatoes well. Measure 2 1/4 cups of the potatoes, and set aside to cool. Reserve any remaining potatoes for another use.
  • 3
    Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • 4
    Fit crust into 15x10x1-inch pan, pressing firmly into bottom, corners and sides. Fold extra crust underneath and slightly on top edges of pan; flute edges. Poke bottom and sides of crust with fork. Bake 7 to 9 minutes or until light golden brown; remove from oven to cooling rack.
  • 5
    Reduce oven temperature to 375°F.
  • 6
    In blender or food processor, add mashed sweet potatoes, brown sugar, eggs, half-and-half, lemon juice, cinnamon and ginger; cover securely, and blend mixture until smooth.
  • 7
    Pour filling mixture into pan. Bake 23 to 28 minutes or until center of filling is set. Cool on cooling rack 30 minutes. Refrigerate at least 1 hour until completely cool.
  • 8
    In chilled medium bowl, beat whipping cream until stiff peaks form; add marshmallow creme, and beat until blended and smooth. Cut pie into 4 rows by 4 rows. Serve with topping. Store loosely covered in refrigerator.

Expert Tips

  • Microwave sweet potatoes first to allow them to cool before using in pie filling.
  • Press pie crust firmly into bottom and sides of pan to avoid any bubbles in crust during prebake.
  • This recipe has two different oven temperatures. The initial oven temperature of 450°F ensures the pie crust is browned and set, while the second oven temperature of 375°F bakes the filling. Be sure to remember to reduce the oven temperature before adding the filling to the crust.
  • For a pretty presentation, pipe marshmallow whipped topping onto individual servings of pie. Transfer whipped topping to a piping bag fitted with a round tip, then pipe onto pie.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
180mg
8%
Potassium
140mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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