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-

By Pillsbury Kitchens

Updated September 6, 2019

Make with

Pillsbury Pie Crust

Ingredients

large dark orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (about 2 lb)

1/4

cup water

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cup packed brown sugar

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

cup heavy whipping cream

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.

Jump to Video

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.