Chocolate Sweet Potato Pie with Marshmallow Topping
There’s nothing more comforting than a slice of homemade pie, and this chocolate sweet potato pie with marshmallow topping is a treat that feels both nostalgic and special. It’s rich, cozy, and has a little bit of everything you crave in a dessert. You’ll love how the gooey marshmallows toast up on top while the chocolate adds a decadent surprise beneath the sweet potato filling.
I grew up having sweet potato pie during the holidays, but never with chocolate tucked inside. The first time I tried this version, I knew it would become a new favorite in my family. It’s one of those desserts that makes people pause after the first bite – then go back for seconds.
If you’re a fan of seasonal pies, you’ll also enjoy my Classic Pecan Pie, Apple Hand Pies, and my Double-Crust Honeycrisp Apple Pie. These are reader favorites and make excellent additions to your dessert table.
Why You’ll Love This Recipe
- A fun twist on a classic pie.
- Easy to prepare with simple pantry ingredients.
- Marshmallows create a gooey, golden topping.
- A hidden chocolate layer adds richness to every slice.
- Perfect make-ahead dessert for gatherings.
Ingredients
- Graham Cracker Crumbs: The base of the crust, offering a sweet, slightly crunchy layer that balances the creamy filling.
- Granulated Sugar: Helps sweeten the crust while adding a touch of caramelization when baked.
- Unsalted Butter: Holds the crust together and adds a buttery richness.
- Dark Chocolate: Creates a luscious, indulgent layer beneath the filling that pairs well with the sweet potatoes.
- Sweet Potato and Pumpkin Mash: Provides the hearty, smooth filling with natural sweetness and a velvety texture.
- Brown Sugar: Adds depth and a molasses-like richness to the filling.
- Heavy Cream: Brings creaminess and a silky finish to the pie filling.
- Eggs: Bind the filling together so it bakes up firm but tender.
- Cinnamon: Warms up the filling with classic spice.
- Nutmeg: Adds a subtle earthiness and depth of flavor.
- Vanilla Extract: Balances the sweetness and ties the flavors together.
- Salt: A pinch enhances all the flavors without making the pie taste salty.
- Mini Marshmallows: Toast on top for a gooey, caramelized finish that makes this pie extra special.
Substitutions and Additions
- Crust Options: Swap graham crackers with crushed gingersnaps or digestive biscuits for a spiced variation.
- Chocolate Choices: Milk chocolate or semi-sweet chocolate chips can be used if you prefer a milder flavor.
- Cream Alternatives: Replace heavy cream with half-and-half or coconut cream for a slightly lighter texture.
- Spice Mix: Add pumpkin pie spice instead of cinnamon and nutmeg for a shortcut with extra flavor.
- Topping Twist: Try using large marshmallows or even a marshmallow crème swirl if that’s what you have.
Step by Step Instructions
Prepare the Crust
Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan. Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture firmly and evenly into the pie pan to form a crust.
Make the Chocolate Layer
Melt the dark chocolate and butter together in a microwave-safe bowl in short bursts, stirring until smooth. Spread this chocolate mixture evenly over the cooled crust. Let it set slightly while preparing the filling.
Mix the Sweet Potato Filling
In a large bowl, whisk together the mashed sweet potatoes and pumpkin, brown sugar, heavy cream, eggs, cinnamon, nutmeg, vanilla, and a pinch of salt. Mix until smooth and creamy.
Assemble the Pie
Pour the sweet potato filling over the chocolate layer, smoothing out the top with a spatula. Sprinkle the mini marshmallows evenly across the filling.
Bake and Cool
Bake the pie for 20–25 minutes, until the filling is firm and the marshmallows are golden brown and puffed. Allow the pie to cool completely before slicing. For cleaner slices, chill it in the refrigerator before serving. Enjoy!
Tips and Notes
- Chill Before Slicing: Cooling the pie in the fridge helps it firm up, making for neat and even slices.
- Even Marshmallow Layer: Scatter marshmallows in a single layer so they toast evenly without clumping.
- Spice Boost: If you love warm flavors, add an extra sprinkle of cinnamon or a touch of ginger.
- Make Ahead: The pie can be baked a day in advance – just store it in the fridge and add the marshmallows before reheating briefly in the oven.
Serving Suggestions
- Serve Warm with Ice Cream: A scoop of vanilla or cinnamon ice cream takes each slice over the top.
- Pair with Coffee or Tea: The warm spices go well with a hot cup of coffee or spiced chai.
- Holiday Table Star: Place it next to pumpkin and pecan pies for a dessert spread that covers all the classics with a twist.
- Chocolate Drizzle: Add an extra drizzle of melted chocolate on top before serving for an extra indulgent touch.
Storage and Reheating Instructions
- Store leftovers covered in the refrigerator for up to 4 days.
- To reheat, warm slices in the oven at 300°F until gently heated through and the marshmallows are soft again.
- Avoid reheating in the microwave as the marshmallows may melt unevenly.
- You can also freeze the pie (without marshmallows) for up to 2 months, then thaw and add marshmallows before a quick reheat.
Want more sweet treats? From classic pies to festive cakes, these Thanksgiving desserts are perfect for your holiday table.
Chocolate Sweet Potato Pie with Marshmallow Topping
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Dark Chocolate Layer:
- 4 ounces dark chocolate chopped
- 2 tablespoons unsalted butter
For the Sweet Potato Filling:
- 2 cups mashed sweet potato and pumpkin mixture
- ½ cup packed brown sugar
- ¼ cup heavy cream
- 2 medium eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
For the Topping:
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan. Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture firmly and evenly into the pie pan to form a crust.
- Melt the dark chocolate and butter together in a microwave-safe bowl in short bursts, stirring until smooth. Spread this chocolate mixture evenly over the cooled crust. Let it set slightly while preparing the filling.
- In a large bowl, whisk together the mashed sweet potatoes and pumpkin, brown sugar, heavy cream, eggs, cinnamon, nutmeg, vanilla, and a pinch of salt. Mix until smooth and creamy.
- Pour the sweet potato filling over the chocolate layer, smoothing out the top with a spatula. Sprinkle the mini marshmallows evenly across the filling.
- Bake the pie for 20–25 minutes, until the filling is firm and the marshmallows are golden brown and puffed. Allow the pie to cool completely before slicing. For cleaner slices, chill it in the refrigerator before serving. Enjoy!
