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Piece of Chocolate Sweet Potato Pie with Marshmallow Topping with fork on white scalloped plate.

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Rest Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

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!

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.