Bite-size sweet potato pie with whiskey and a toasted marshmallow? Yes, please! If you have a fire going, let guests roast marshmallows to place on top of the squares.


Credit: Chelsea Kyle

Recipe Summary test

20 mins
1 hr 40 mins
Makes 16 squares

This recipe originally appeared in our Holiday 2021 issue. Get the magazine here




Instructions Checklist
  • For the crust, preheat the oven to 375°. Line an 8-inch square metal pan with foil, leaving a 2-inch overhang. In a food processor, add the cookies, butter, brown sugar, and sea salt. Pulse until the cookies are finely ground. Firmly press into the bottom of the pan using a flat-bottom glass or measuring cup to smooth the top. Bake until slightly darker around the edges, 12 to 13 minutes. Let pan cool on a wire rack, about 15 minutes.

  • For the filling, place the potatoes, whole and unpeeled, in a deep saucepan and cover with about 3 inches of water. Bring to a boil over high heat. Reduce heat slightly and cook at a gentle boil until tender, 35 to 40 minutes. Drain. When cool enough to handle, peel off the skins and place flesh in a medium bowl; mash with a potato masher until smooth. (You should have about 2 cups of potatoes.)

  • Preheat the oven to 350°. In a food processor, combine the brown sugar and butter until smooth. Add the sweet potatoes, heavy cream, eggs, bourbon, pumpkin pie spice, and sea salt and puree until smooth. (Note: This may look curdled but it will set during the baking process.) Pour over the crust; smooth the top. Bake until the center is puffed and set, about 1 hour 10 minutes. Let cool in the pan on a wire rack (it will fall slightly as it cools).

  • Preheat the broiler. Using foil overhang, lift sweet potato pie from pan and transfer to a cutting board. Cut into 16 squares and transfer to a platter. Place the marshmallow halves on a baking sheet lined with foil and coat with cooking spray. Broil until toasted, only 5 to 15 seconds, moving the tray as needed for even browning. Place 1 marshmallow on each pie square.