Sweet potatoes are one of my favorite Thanksgiving side dishes. This year, I decided to turn them into a pie for our Thanksgiving dinner. No one missed the side dish, but they all raved over this sweet and sticky concoction. Be warned, while delicious, the marshmallow topping was very sticky, but worth the extra napkins. A quick note, don't leave your pie in the broiler too long or you'll over-brown the marshmallows like I did.
Toasted Marshmallow Sweet Potato Pie
Source: Everyday with Rachel Ray, November 2011
1 pie crust (I used pre-made refrigerated crust, don't judge!)
2 sweet potatoes (peeled, boiled, mashed, and cooled)
1 cup buttermilk
3 eggs
1 cup packed brown sugar
1/4 teaspoon salt
1 bag large marshmallows
Preheat oven to 350 degrees.
Unroll pie crust into a 9-inch pie pan.
Crimp edges and prick bottom of pie crust with a fork.
Cover crust with foil and fill with dried beans or pie weights.
Bake for 10 minutes.
Discard beans and foil and set pie crust aside to cool slightly.
Mix together mashed sweet potatoes, buttermilk, eggs, brown sugar, and salt with a mixer on medium speed until blended.
Pour mixture into pie crust and bake for 50 minutes until the middle is set and puffed.
(TIP: Cover pie crust edges with strips of foil or pie crust saver about half-way through baking.)
After pie is baked, top with marshmallows and place under broiler for 2 to 3 minutes, until marshmallows are browned. You can always omit this step and leave the pie naked:
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