Even though it’s pumpkin season, I had a rude awakening recently when my husband told me he didn’t like Pumpkin Pie! I came up with the easiest Pumpkin Pie recipe in the whole world a few weeks ago. And since my husband said pumpkin wasn’t his thing, naturally, I had to eat the whole pie myself. Darn. But after learning that there are humans out there who actually don’t like pumpkin pie, I decided to try this Sweet Potato Pie as an alternative. It was amazing and definitely gives pumpkin a run for its money!

In order to make sweet potato pie, you first need to know how to prepare the sweet potatoes properly. I’ve outlined a few basic rules to follow to get tender, perfectly baked sweet potatoes every time.

Be sure to wash your sweet potatoes thoroughly. You don’t need to scrub vigorously or excessively. Just wash under a steady stream of water, rubbing with your hands until all dirt is removed and the sweet potatoes are well cleaned.
Let the sweet potatoes dry before baking. You can let them air dry or use a clean dish towel to pat dry.
Poke a few holes into each sweet potato to allow the steam to easily escape while they bake. You can use a fork to poke the holes and they don’t need to be that deep. I did about six quick pokes on each sweet potato.
Cover the sweet potatoes loosely with aluminum foil. You can line the baking pan with aluminum foil first, place the sweet potatoes on it and then cover them with one large sheet of aluminum foil. This method is easier than wrapping each individual sweet potato in foil.
Lastly, bake on 400 degrees for about 70-80 minutes. You’ll know the sweet potatoes are done when a butter knife can be inserted easily into them. The skin will also develop glossy, candied patches all around.

Once you’ve baked, peeled and mashed your sweet potatoes, the rest of the filling is incredibly easy. It consists of brown sugar, cinnamon, eggs and flour. You’ll blend everything together using a mixer to create a smooth, delicious sweet potato pie filling. Even though the final product has more of a casserole consistency, I still made a graham cracker crust to give this pie a sweet crunch. When topped with the marshmallows, everything comes together nicely creating a decadent triple-layered dessert.

The slightly toasted marshmallows and the bright orange of the sweet potato filling gives this pie an aesthetically pleasing look. It’ll give you all the “fall feels” and make your house smell amazing. For those of you who aren’t on the pumpkin bandwagon and need something different this holiday season, this Sweet Potato Casserole Pie is for you! Enjoy! 🍠 🥧 🍂 🦃