This sweet potato slab pie is a great comfortable harvest fall dessert. It’s big enough to serve a crowd and great for fall spice lovers.
Sweet potatoes bring back memories of my grandmother’s skillet sugar potatoes. They were crisply fried in cast iron skillet and then covered with a yummy sugar glaze. Beyond amazing!
She would also bake them in the oven, (skin intact), until tender. The entire house smelled like fall, sugar, and spice..everything nice!
My uncle would get fresh sweet potatoes for her, and she would leave them sitting in a sunny spot until they were the perfect condition for baking.
I am not sure how she could tell when they were ready…it must have been a southern thing! She knew just the right time to pop them into the oven. When I think of sweet potatoes, I always think of her.
Sweet potatoes just seem to go hand-in-hand with autumn, falling leaves, spices, and brisk cool days. A perfect time for a harvest dessert with family and friends.
Sweet potato slab pie with a store bought crust
We wanted something seasonal, scrumptious and homemade… without having to make every single thing. Know what I mean? While southern cooks are proud of their “from scratch” recipes, most will admit to “shaving some time off” their preparations by using ready-made ingredients when necessary.
As long as you don’t sacrifice taste, “needs must” sometimes take priority. Simple doesn’t have to mean it doesn’t taste good. It just means…it’s easier-nothing wrong with that! As they say in the educational realm, “work smarter, not harder”!
Sweet potato pie on a slab… why? What is a slab pie?
Traditionally most sweet potato pies are baked in the typical round pie plate. However, if you can make the same tasty dessert and feed more people, why not?
Slab pies are made in a rimmed baking sheet (sometimes called a jelly roll pan). They are slightly shallower than standard pies, thus they can feed more people. When cut into squares they resemble “slabs” of rich, tasty pie.
Substitutions for the crust
If you aren’t a fan of sugar cookie dough (say it ain’t so), then you could easily substitute regular pie pastry dough for your slab pie (adjust cooking times).
You might also try store-bought phyllo dough, spiced cookie dough, or use your favorite cookie recipe to match up with the sweet “taters”. Let your taste buds guide you.
Can I modify this for a normal pie plate?
If you decide to go the traditional pie plate route, the recipe may make more than one pie (but that’s a good thing, right?).
However, if you only want one pie, you will need to adjust the quantities of your ingredients. Depending on the number of people you want to serve, you can fine-tune the recipe to meet your needs.
Possible toppings for the pie besides whipped marshmallow
This recipe calls for a decadent and gooey marshmallow cream topping. Not a fan of marshmallow? Try these flavorable alternatives below.
- Brown sugar and pecan crumble
- Walnut-Streusel topping
- Spiced Cream
- Dollop of whipped cream or Cool Whip
Other Southern pies we love:
Sweet Potato Slab Pie (With Sugar Cookie Crust & Marshmallow Whip)
- Jelly roll pan
- 1 roll sugar cookie dough store bought
- 3 cups sweet potatoes about 3.5 pounds
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup heavy cream
- 3 each eggs
- 1 tsp nutmeg ground
- 1 tsp cinnamon ground
- 1/2 tsp cloves ground
- 2 tsp lemon juice
- 1 tsp vanilla
Marshmallow Whipped Cream
- 1 cup heavy cream
- 1 jar marshmallow creme 7 oz.
- 1 tsp vanilla
- Preheat the oven to 350 degrees.
- On a floured surface, roll out cookie dough, slightly larger than your pan
- Carefully transfer cookie dough to pan, fold edges down to meet the pan.
- Bake cookie dough according to package directions, approximately 11 minutes.
- Remove from the oven and allow to cool completely.
- Increase oven temperature to 450 degrees F.
- Bake sweet potatoes for 50-60 minutes or until soft.
- Carefully, slice open and scoop out flesh.
- Lower oven to 350 degrees F.
- Add flesh to stand mixer and mix sweet potatoes.
- Add butter and mix well. Add sugar, heavy cream, eggs, nutmeg, cinnamon, cloves, lemon juice and vanilla.
- Beat until smooth.
- Pour filling into baked, cooled pie crust.
- Bake at 350 degrees F for 40-50 minutes.
- Cool to room temperature, cover with plastic wrap and chill overnight.
- Prepared whipped topping on the day of serving.
- To make whipped topping, beat heavy cream until stiff peaks form, add in marshmallow crème and vanilla, mix well.
- Add to the top of the pie. Enjoy!
- Cook time may be less depending on how “hot” your oven bakes. Adjust accordingly.