Name: Sweet Potato S’mores Pie with White Chocolate
Prep time: 35 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 9-inch graham cracker pie crust (store-bought or homemade); 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes); 1/2 cup granulated sugar; 1/4 cup unsalted butter, melted; 1/2 cup whole milk; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup white chocolate chips, divided; 2 cups mini marshmallows; 1 tablespoon heavy cream

Sweet Potato S’mores Pie with White Chocolate

CrushedLemon1034

This Sweet Potato S’mores Pie with White Chocolate is a playful, show-stopping twist on the classic campfire treat. Creamy sweet potato filling is laced with melty white chocolate, nestled in a crisp graham cracker crust, and crowned with a gooey, toasted marshmallow topping. White chocolate is layered both in the filling and drizzled on top, adding a luxurious sweetness that pairs beautifully with the earthy sweet potato and smoky marshmallows. Each bite offers a contrast of textures—silky, crunchy, and gooey—making this pie a guaranteed crowd-pleaser for holiday gatherings or summer celebrations.

Ingredients

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the mashed sweet potato, sugar, melted butter, milk, eggs, vanilla, cinnamon, and salt until smooth.
Fold in 2/3 cup of the white chocolate chips into the sweet potato mixture.
Pour the filling into the graham cracker crust and smooth the top.
Bake for 25-28 minutes, until the center is just set. Remove from oven and let cool for at least 30 minutes.
Sprinkle mini marshmallows evenly over the cooled pie. Return to the oven under the broiler for 1-2 minutes, watching carefully, until the marshmallows are golden and toasted.
While the pie cools slightly, melt the remaining 1/3 cup white chocolate chips with 1 tablespoon heavy cream in a microwave-safe bowl in 20-second bursts, stirring until smooth.
Drizzle the melted white chocolate over the toasted marshmallows. Let the pie cool to room temperature before slicing.
Store leftovers loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in a low oven for best texture.