Sweet Potato Pie

Sweet Potato Pie with Chocolate and Marshmallows

We are giving the classic sweet potato pie a little twist adding a dark chocolate layer and a gooey marshmallow topping. Think of it as the perfect mix of a s’more and a Thanksgiving pie. It’s sweet, slightly smoky, and oh-so-satisfying… and yes, it’s every bit as indulgent as it sounds.

This Sweet Potato Pie with Chocolate and Marshmallows is an absolute showstopper at parties, potlucks, or any get-together where dessert is the main event (so basically every get-together). It’s super easy to make, only needs simple ingredients, and takes about an hour to create something everyone will remember.

Why You’ll Love This Pie

1. It’s comfort food with a twist.
Sweet potato pie is already the queen of Fall desserts but add a layer of silky dark chocolate and a toasted marshmallow topping, and you’ve got something truly special.

2. It’s easy, even for beginners.
No need for a fancy pastry crust or complicated steps here. A simple graham cracker crust does the trick.

3. It’s make-ahead friendly.
You can prep it the day before and chill it in the fridge. In fact, it tastes even better once it’s had time to set!

Ingredients You’ll Need

How to Make this Sweet Potato Pie

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) pie pan. You can use a little butter or a spritz of non-stick spray whatever you have on hand.

Step 2: Make the Crust

In a mixing bowl, stir together your graham cracker crumbs, sugar, and melted butter until everything looks like damp sand.

Press this mixture evenly into your pie pan, working it up the sides a little. You can use the back of a spoon or a flat-bottomed glass to smooth it out.

Pop the crust in the oven for 8–10 minutes, just until it’s lightly golden and smells amazing. Let it cool while you prep the next layers.

Step 3: The Chocolate Layer

In a microwave-safe bowl, melt your dark chocolate and butter together in 30-second bursts, stirring each time until silky and smooth.
Spread this chocolate mixture over the cooled crust. It doesn’t have to be perfect just even enough to create a beautiful base for your filling.
Let it set slightly (you can pop it in the fridge for a few minutes if you’re impatient like me).

Step 4: Make the Sweet Potato Filling

In a large bowl, combine the mashed sweet potato and pumpkin, brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and a pinch of salt.

Mix until smooth no lumps, no fuss. You can use a hand mixer or just a whisk and a little elbow grease.

Step 5: Assemble the Pie

Pour the sweet potato filling right over your chocolate layer, smoothing it out with a spatula so it’s nice and even.

Now for the fun part scatter your mini marshmallows evenly across the top. They’ll puff up and turn golden as they bake, creating that irresistible s’mores vibe.

Step 6: Bake and Cool

Bake for 20–25 minutes, or until the filling is set and the marshmallows are golden brown. Keep an eye on them near the end marshmallows go from toasty to burnt in seconds (trust me, I’ve learned that lesson the hard way).

Once done, let the pie cool completely. If you can, chill it in the fridge for an hour or two before serving it slices more cleanly and tastes even better cold.

Tips for the Best Results

✅ Use a mix of sweet potato and pumpkin.
This combo gives the filling a gorgeous color and a balanced flavor not too sweet, not too heavy.

✅ Dark chocolate is key.
It cuts through the sweetness beautifully, adding that deep, rich note that makes this dessert feel grown-up.

✅ Let it chill.
I know, it’s hard to wait. But once this pie sets in the fridge, the flavors meld together perfectly. Totally worth it.

✅ Make it your own!
Try adding a sprinkle of crushed pecans over the marshmallows before baking, or drizzle some melted chocolate over the top once it’s cooled for an extra “wow” moment.

Serving Ideas

This pie is delicious on its own, but if you’re going for dessert hero status, try:

• A scoop of vanilla ice cream (the cold ice cream + warm pie combo = heaven).
• A dollop of whipped cream dusted with cinnamon.
• A drizzle of caramel sauce for an extra bit of indulgence.

Perfect for Parties and Family Gatherings

I love serving this pie during the holidays when everyone’s craving something comforting but not the same old pumpkin pie. It also makes a fun dessert for Friendsgiving or a winter potluck because let’s be real, anything topped with toasted marshmallows disappears fast.

And if you’re a busy parent or host juggling ten things at once, this pie has your back. You can make it the night before, pop it in the fridge, and just pull it out when it’s dessert time. Stress-free sweetness at its best.

So whether you’re planning a fall feast, hosting a family gathering, or just need a dessert that makes everyone smile, this Sweet Potato Pie with Chocolate and Marshmallows is your new go-to.

Check Out More Sweet Potato Recipes

• Sweet Potato Bites
• Sweet Potato Brownies
• Sweet Potato Loaf Bread

Print Recipe Pin Recipe

Ingredients

  

For the Graham Cracker Crust:

• 1 ½ cups 150 g graham cracker crumbs
• ¼ cup 50 g granulated sugar
• 6 tbsp 85 g unsalted butter, melted

For the Dark Chocolate Layer:

• 4 oz 115 g dark chocolate, chopped
• 2 tbsp 30 g unsalted butter

For the Sweet Potato Filling:

• 2 cups 450 g mixed cooked sweet potato and pumpkin, mashed
• ½ cup 100 g brown sugar, packed
• ¼ cup 60 ml heavy cream
• 2 medium eggs
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp vanilla extract
• Pinch of salt

For the Topping:

• 1 cup mini marshmallows

Instructions

 

• Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) pie pan. You can use a little butter or a spritz of non-stick spray whatever you have on hand.
• In a mixing bowl, stir together your graham cracker crumbs, sugar, and melted butter until everything looks like damp sand.
• Press this mixture evenly into your pie pan, working it up the sides a little. You can use the back of a spoon or a flat-bottomed glass to smooth it out.
• Pop the crust in the oven for 8–10 minutes, just until it’s lightly golden and smells amazing. Let it cool while you prep the next layers.
• In a microwave-safe bowl, melt your dark chocolate and butter together in 30-second bursts, stirring each time until silky and smooth.
• Spread this chocolate mixture over the cooled crust. It doesn’t have to be perfect just even enough to create a beautiful base for your filling.
• Let it set slightly (you can pop it in the fridge for a few minutes if you’re impatient like me).
• In a large bowl, combine the mashed sweet potato and pumpkin, brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and a pinch of salt.
• Mix until smooth no lumps, no fuss. You can use a hand mixer or just a whisk and a little elbow grease.

  This filling should smell heavenly already. It’s that cozy, spiced scent that makes you feel like you’ve just wrapped yourself in a blanket by the fire.
• Pour the sweet potato filling right over your chocolate layer, smoothing it out with a spatula so it’s nice and even.
• Now for the fun part scatter your mini marshmallows evenly across the top. They’ll puff up and turn golden as they bake, creating that irresistible s’mores vibe.
• Bake for 20–25 minutes, or until the filling is set and the marshmallows are golden brown. Keep an eye on them near the end marshmallows go from toasty to burnt in seconds (trust me, I’ve learned that lesson the hard way).
• Once done, let the pie cool completely. If you can, chill it in the fridge for an hour or two before serving it slices more cleanly and tastes even better cold.