Skip to Content
Menu

Sweet Potato Slab Pie with Marshmallow Whipped Topping

  • Save
  • Jump to Recipe
Pillsbury Kitchens
Updated Sep 6, 2019
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Don't tell pumpkin, but we might just love sweet potato pie even more. Flaky, buttery Pillsbury™ pie crust is topped with a flavorful filling made from fresh sweet potatoes that bakes into a delicious holiday dessert. Top off each slice with a marshmallow whipped topping and you, too, might fall for this sweet potato slab pie more than traditional pumpkin (don't worry—your secret's safe with us).

More About This Recipe

Sweet Potato Slab Pie with Marshmallow Whipped Topping

  • Prep Time 45 min
  • Total 2 hr 55 min
  • Ingredients 11
  • Servings 16
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Topping

  • 1 cup heavy whipping cream
  • 1 jar (7 oz) marshmallow creme

Instructions

  • Step 
    1
    Heat oven to 450°F.
  • Step 
    2
    In large microwavable bowl, place sweet potatoes and water. Cover loosely with paper towel. Microwave on High 13 to 18 minutes, stirring twice, until potatoes are fork-tender and can be mashed (bowl will be HOT; handle carefully). Drain potatoes; rinse with cold water, and drain thoroughly. With potato masher, mash potatoes well. Measure 2 1/4 cups of the potatoes, and set aside to cool. Reserve any remaining potatoes for another use.
  • Step 
    3
    Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • Step 
    4
    Fit crust into 15x10x1-inch pan, pressing firmly into bottom, corners and sides. Fold extra crust underneath and slightly on top edges of pan; flute edges. Poke bottom and sides of crust with fork. Bake 7 to 9 minutes or until light golden brown; remove from oven to cooling rack.
  • Step 
    5
    Reduce oven temperature to 375°F.
  • Step 
    6
    In blender or food processor, add mashed sweet potatoes, brown sugar, eggs, half-and-half, lemon juice, cinnamon and ginger; cover securely, and blend mixture until smooth.
  • Step 
    7
    Pour filling mixture into pan. Bake 23 to 28 minutes or until center of filling is set. Cool on cooling rack 30 minutes. Refrigerate at least 1 hour until completely cool.
  • Step 
    8
    In chilled medium bowl, beat whipping cream until stiff peaks form; add marshmallow creme, and beat until blended and smooth. Cut pie into 4 rows by 4 rows. Serve with topping. Store loosely covered in refrigerator.

Nutrition

300 Calories
14g Total Fat
3g Protein
41g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
180mg
8%
Potassium
140mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section