Today’s 52 Pies Project + Sweet Potato S’mores Pie recipe post is extra special because it’s also being entered in the Wayfair Battle of the Pies contest! There are 40 bloggers competing and the competition as you can imagine is pretty stiff. Wondering why I choose a sweet potato pie as my entry?
One potato, two potato, three potato, S’mores!!!
I originally had a different pie in mind but unfortunately (well, fortunately actually) it has made its way into the finals of another pie contest and mum is the word for a bit longer.
Therefore, I needed a pie for this battle. With the holidays fast approaching all I can really think about lately is my beloved sweet potato casserole. It’s honestly my favorite part of Thanksgiving and Christmas dinners. We always top with it marshmallows and it sort of got my brain thinking….why not make a sweet potato pie with marshmallows, and thus the Sweet Potato S’mores Pie was born.
It’s not really that far of a stretch once you start thinking marshmallows, to then think of s’mores. So let’s get down to the nitty gritty of the pie.
This pie begins with a baked cinnamon graham cracker crust, a layer of chocolate, creamy and rich sweet potato filling, then topped with toasted marshmallows and finished off with chocolate shavings.
Oh. my. yum!
- 1 1⁄4 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 3⁄4 cup plus 2 tablespoons sugar, divided
- 1 1⁄2 teaspoons ground cinnamon, divided
- 1 1⁄4 teaspoons kosher salt, divided
- 2 (4-ounce) semisweet chocolate bar
- 2 cups cooked puréed sweet potato (about 3-4 sweet potatoes)
- 3/4 cup condensed milk
- 3 large eggs, lightly beaten
- 1⁄2 teaspoon ground nutmeg
- 2 cups miniature marshmallows
- Preheat oven to 350°. Spray a baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, stir together graham cracker crumbs, melted butter, 2 tablespoons sugar, 1⁄2 teaspoon cinnamon, and 1⁄4 teaspoon salt until combined. Using the bottom of a measuring cup, firmly press mixture into bottom of the pie plate and slightly up the sides.
- Bake until light golden brown, approximately 12 minutes. Let cool completely on a wire rack.
- In a small microwave-safe bowl, microwave chocolate in 30-second intervals until melted, stirring in between each interval. Spread chocolate mixture evenly over cooled crust. Freeze until firm, 10 to 15 minutes.
- In a medium bowl, whisk together sweet potato, remaining 3⁄4 cup sugar, remaining 1 teaspoon cinnamon, remaining 1 teaspoon salt, condensed milk, eggs, and nutmeg until smooth. Pour sweet potato mixture over chocolate layer.
- Bake until center is set, 45 to 50 minutes. Let cool completely on a wire rack then refrigerate at least 3 hours. Sprinkle evenly with marshmallows.
- Bake at 350° until marshmallows are lightly toasted, approximately 5 minutes. Set the oven to broil for a deeper toast- but watch carefully not to overdo it.
- Garnish with chocolate shavings, if desired.
So, I’m baking this pie and the entire house smells like baked sweet potatoes and my husband declares that he’s never even had sweet potato pie. Never ever? Never. Let me just put this out there right now. If you are acustomed to either a store bought sweet potato pie, or you’ve never had sweet potato pie- having this pie as your first encounter will forever set the bar incredibly high. And I’m not saying that because I’m biased, I’m saying that because my husband ate 2 pieces and then asked if he could have it for breakfast.
I can’t remember a pie that he’s requested for breakfast! Except, for maybe, this pie. However, that quite possibly could’ve been because my foot was broken and the likelihood of me making anything for dinner much less breakfast was sparse.
Do you have a favorite pie recipe you whip out for the holidays? Willing to give this Sweet Potato S’mores Pie a whirl?
Be sure to check out the #WayfairPieBakeoff hashtag on social media to see all the pie posts. It’s the most delicious round up!!!
Disclaimer: This post is being sponsored as part of my affiliation with the Wayfair’s Homemaker Program. All thoughts and opinions are entirely my own.