Ingredients
- 2 cups (450g) cooked mashed sweet potato (about 2 medium potatoes)
- 1 cup (100g) graham cracker crumbs (gluten-free if needed)
- ¼ cup (57g) unsalted butter, melted (or coconut oil for vegan)
- ½ cup (120ml) pure maple syrup (or honey)
- 1 tsp (5ml) vanilla extract
- 1 ½ cups (75g) mini marshmallows (or vegan marshmallows)
- ½ tsp (1g) ground cinnamon
- Optional: Crushed pecans or a drizzle of caramel for garnish.
Instructions
1. Prep the Sweet Potato Base
- In a bowl, mix mashed sweet potato, maple syrup, vanilla, and cinnamon until smooth.
2. Make the Graham Cracker Crust
- Combine graham cracker crumbs and melted butter. Press into a 9-inch (23cm) pie dish or baking pan.
3. Layer & Swirl
- Spread the sweet potato mixture over the crust. Top evenly with mini marshmallows. Use a kitchen torch to lightly toast the marshmallows (or broil 1–2 minutes until golden).
4. Chill & Serve
- Let cool 10 minutes. Garnish with pecans or caramel, slice, and enjoy.
Extra Tips
✅ Shortcut: Use canned sweet potato purée (not pie filling).
✅ Gluten-Free: Swap graham crackers for gluten-free cookies or oats.
✅ Vegan: Use coconut oil and vegan marshmallows.
✅ Flavor Boost: Add a pinch of nutmeg or orange zest to the sweet potato mix.
FAQ's
Q: Can I use regular marshmallows?
A: Yes, Cut large marshmallows into pieces or broil longer to melt.
Q: How to store leftovers?
A: Cover and refrigerate up to 3 days. Reheat briefly to re-toast marshmallows.
Q: Can I make this ahead?
A: Prep the base and crust 1 day ahead. Add marshmallows and toast just before serving.
Q: Substitute for graham crackers?
A: Crushed digestive biscuits, vanilla wafers, or pretzels work too.
