Irresistible Gluten-Free Sweet Potato Pie with Marshmallow Topping

Published: September 23, 2025

Picture this: Thanksgiving at my house last year, with my gluten-free cousin eyeing the dessert table longingly. That’s when I knew I had to create a gluten-free sweet potato pie with marshmallow topping that everyone could enjoy. The moment I pulled that golden pie from the oven, topped with those perfect little toasty marshmallows, the whole family went wild. This isn’t just any pie – it’s the ultimate holiday dessert that happens to be gluten-free, with a velvety sweet potato filling that melts in your mouth and that irresistible marshmallow crown that’ll have everyone asking for seconds. The best part? Nobody will guess it’s gluten-free – it’s just that good.

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Why You’ll Love This Gluten-Free Sweet Potato Pie with Marshmallow Topping

This isn’t just another pie recipe – it’s the dessert that’ll make you the star of every potluck! Here’s why it’s my go-to:

Unbeatable texture: The sweet potato filling is so creamy, you’d swear it’s the “real” thing (but shhh… it’s gluten-free!)
That marshmallow magic: Those golden-toasted puffs turn simple pie into a showstopper
Easy as pie (really!): Just mix, pour, bake – no fancy techniques needed
Holiday hero: It’s the dessert that satisfies everyone, whether they’re gluten-free or not
Better next day: The flavors deepen overnight, making it perfect for stress-free entertaining

Trust me, after one bite of this warm, gooey-sweet pie, you’ll be hooked just like my family was! Visit our homepage for more gluten-free delights.

Ingredients for Gluten-Free Sweet Potato Pie with Marshmallow Topping

Here’s everything you’ll need to make this dreamy dessert – and yes, I’ve learned the hard way that these exact ingredients make all the difference!

2 cups mashed sweet potatoes (freshly cooked, not canned – trust me on this!)
1/2 cup granulated sugar
1/4 cup packed brown sugar (pack it in there nice and tight)
2 large eggs (room temperature works best)
1/2 cup milk (whole milk gives the creamiest texture)
1/4 cup melted butter (salted or unsalted both work)
1 tsp vanilla extract (the real stuff, please!)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 gluten-free pie crust (must be labeled gluten-free – I’ll explain why below)
1 cup mini marshmallows (the tiny ones toast more evenly)

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Ingredient Notes & Substitutions

Fresh sweet potatoes make all the difference – canned ones are too watery. For dairy-free, almond milk and vegan butter work great. My favorite gluten-free crust brands are Bob’s Red Mill and King Arthur. And don’t skip toasting those marshmallows – that 2-3 minute broil transforms them from cute to magical! Learn more about the health benefits of sweet potatoes.

How to Make Gluten-Free Sweet Potato Pie with Marshmallow Topping

Okay, let’s get baking! I promise this is easier than it looks – just follow these steps and you’ll have pie perfection:

Preheat your oven to 350°F (175°C). This gives your oven time to stabilize – crucial for even baking!
Mix the filling: In a large bowl, whisk together the mashed sweet potatoes, both sugars, eggs, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth. Don’t overmix – just until everything’s happily combined.
Prepare the crust: Place your gluten-free pie crust in a 9-inch pie dish. Crimp the edges if you’re feeling fancy!
Pour and bake: Carefully pour the filling into the crust. Bake for 45-50 minutes – the center should be set but still have a slight jiggle when you gently shake the pan.
Marshmallow magic: Remove the pie and quickly scatter mini marshmallows over the top. Return to oven for 2-3 minutes until they puff up and turn golden. Watch closely – they go from perfect to burnt in seconds!
Cool completely: Let the pie cool on a wire rack for at least 2 hours. I know it’s tempting, but cutting too soon makes a mess!

See? Simple as pie! The hardest part is waiting for it to cool before digging in. For more baking tips, check out King Arthur Baking’s ingredient guide.

Tips for Perfect Gluten-Free Sweet Potato Pie

Don’t rush the cooling – that wait time helps the filling set properly
Use room temp ingredients – they blend together much smoother
Check crust edges halfway through baking – cover with foil if they’re browning too fast
Toast marshmallows under broiler for 30 seconds if you want extra caramelization

Serving and Storing Gluten-Free Sweet Potato Pie with Marshmallow Topping

Here’s the best part – enjoying your masterpiece! Serve this pie slightly warm (about 15 seconds in the microwave does the trick) or at room temperature. The marshmallows stay delightfully gooey when warm, but the flavors shine brightest at room temp.

Store leftovers covered in the fridge for up to 3 days – though mine never lasts that long! To reheat, pop individual slices in the microwave for 20 seconds or warm the whole pie in a 300°F oven for 10 minutes. Pro tip: Add fresh mini marshmallows before reheating for that just-baked look!

Nutritional Information for Gluten-Free Sweet Potato Pie

Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious slice (based on my best calculations – remember these are estimates!): Each serving packs about 280 calories, with 10g of fat (5g saturated). You’re looking at 42g carbs (3g fiber, 22g sugar) and 4g protein. Not bad for a dessert that tastes this indulgent! The sweet potatoes add vitamin A, while those marshmallows? Well, they add pure joy. For more information on nutritional estimates, see Verywell Fit’s guide.

FAQs About Gluten-Free Sweet Potato Pie with Marshmallow Topping

Can I use regular pie crust instead of gluten-free?
Absolutely – but then it won’t be gluten-free, obviously! The recipe works exactly the same with regular crust, but I always use gluten-free to keep it safe for everyone. Just watch the baking time, as regular crust sometimes browns faster.

How do I prevent my marshmallows from burning?
Oh honey, I’ve learned this the hard way! That last 2-3 minutes in the oven is crucial – set a timer and don’t walk away. If they’re not toasting fast enough, you can briefly turn on the broiler, but stand there watching like a hawk. They go from golden to charcoal in seconds!

Can I make this dairy-free?
You bet! Swap the butter for vegan butter and use almond or coconut milk. The texture might be slightly different, but still delicious. My lactose-intolerant niece swears by this version.

Why fresh sweet potatoes instead of canned?
Canned sweet potatoes tend to be watery and lack that deep, caramelized flavor. Roasting your own gives richer taste and better texture – it’s worth the extra 10 minutes, promise!

Share Your Gluten-Free Sweet Potato Pie Experience

Did you make this pie? I’d love to hear how it turned out! Snap a pic of your marshmallow-topped masterpiece and tell me all about it – did your family go crazy for it like mine does every time? Feel free to share your experience on our blog!