Sweet Potato Slab Pie with Marshmallow Whipped Topping
Updated Sep 6, 2019
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 About This Recipe
- Can't get enough pie? We have plenty of Thanksgiving Pie Recipes for you to choose from!
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Sweet Potato Slab Pie with Marshmallow Whipped Topping
- Prep Time 45 min
- Total 2 hr 55 min
- Ingredients 11
- Servings 16
Ingredients
- 2 large dark orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (about 2 lb)
- 1/4 cup water
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
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Step1Heat oven to 450°F.
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Step2In 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.
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Step3Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
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Step4Fit 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.
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Step5Reduce oven temperature to 375°F.
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Step6In 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.
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Step7Pour 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.
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Step8In 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.
Nutrition
300 Calories
14g Total Fat
3g Protein
41g Total Carbohydrate
21g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 130
- 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
3Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
- tip 3
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