Everyone will enjoy this quick and easy meal of spicy pasta bake because it is so straightforward. You may also simply combine the spaghetti with the creamy, cheesy sauce without baking it to make dinner even faster. In essence, this recipe provides instructions for two distinct dinners!
| Prep Time: | 20 mins |
| Cook Time: | 51 mins |
| Total Time: | 1 hr 11 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups crushed graham crackers
- ⅓ cup white sugar
- 5 tablespoons butter, melted
- ⅛ teaspoon salt
- 1 ½ cups canned sweet potatoes, drained and mashed
- 1 cup packed brown sugar
- 1 cup whipping cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ¼ teaspoon salt
- 2 cups miniature marshmallows
- 1 tablespoon milk
- 2 egg whites
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
- Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
- Preheat oven to 400 degrees F (200 degrees C).
- To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
- Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
- To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
- Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
- Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 424 mg |
| Sugars | 56 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe for filling except added nutmeg and a bit of ginger instead of mace. Came out great!
This is similar to my sweet potato pie… I use a gingersnap crust 🙂
Having a hard time rating this recipe. First the graham cracker crust I left out the mace as we do not like the spice. At a quarter teaspoon it might not be a huge deal but did not want to take a chance. The actual pie filling is definitely a five star filling, we loved it. The marshmallow meringue great the first day but all the pie did not get eaten and on the second day it was more like eating a stale PEEP Easter candy. I will make the pie without the meringue I think and therefore am giving this three stars so that people who have never tried sweet potato pie will maybe give this one a try.
This was a fun pie to make! It was far too sweet for me, so I think I’d like to play with it a little and use a pastry crust and less melted marshmallow in the topping. The filling is delicious. I scorched my first pot of marshmallows, by the way; it’s best to get the egg whites going, and then stand at the stove stirring constantly because those suckers melt fast! I baked the pie for about half an hour at 400, but the crust was getting pretty dark, so I reduced the temp to 350 and probably baked it about an hour total. I filled a piping bag with about a third of the meringue, spread the rest on the still-warm pie, and then piped marshmallowy blobs around the edge. I baked the meringue topping at 350, too, for about 15 minutes. Oh, I’d also like to try using one egg and two egg yolks in the pie filling, because I like it when recipes use up all parts of the egg. I’ll make this again, with tweaks.
Outstanding. Be careful not to overbeat the meringue!
5 stars for the pie itself if it were made in a regular crust. 1 star for the meringue topping. Sorry. Unless you are going to serve this immediately, the meringue with the marshmallows in it is just too chewy and sticky. Mine split also. Will try the pie on a regular crust with a regular meringue topping to see if I have any better luck.
Great recipe just as it is. Thank you for sharing your recipe.
mmmmmmm
This was the best sweet potato pie I’ve ever made or tasted. This was a hit with everyone in the family. It was sweet though, but I have a major sweet tooth. I will definetly make again. I loved it!!
This recipe is fantastic! I usually stick with the highly reviewed recipes to be safe but I went ahead and gave this one a try. I’m glad I did! This is my favorite way to eat sweet potatoes. It’s nice and sweet, almost like a sweet potato casserole.
This was great!! I have not ever made sweet potato pie before and its great to know how now.
I tried only the topping, and put it on a different sweet potato pie recipe. It was delicious–very light and fluffy, and toasted to a gorgeous light brown. It was extremely sweet though, so next time I’ll cut back the sugar in the filling of the pie. My husband put this on his top 5 best pies list, even though it was the first sweet tato pie I’ve ever made!
this recipe was extra yummy and im a beginner baker!it was a hit at my Thanksgiving Dinner! Thnaks!