Sweet Potato Pie with Marshmallow Topping

Sweet Potato Pie with Marshmallow Topping Recipe
Turn a Thanksgiving side dish into a tasty dessert with this delicious recipe for Sweet Potato Pie with Marshmallow Topping.

Yield:

Serves: 10

Recipe Time

Prep: 25 Minutes
Bake: 1 Hour, 5 Minutes

Nutritional Information

Calories 315
Fat 12 g
Satfat 6 g
Protein 3 g
Carbohydrate 50 g
Fiber 2 g
Cholesterol 61 mg
Sodium 261 mg

Ingredients

Pastry for 1 9-inch pie crust, homemade or store-bought
1 1/2 pounds sweet potatoes (about 2 medium), peeled, cut into 3/4-inch chunks
Salt
6 tablespoons unsalted butter, cut into small pieces
1 cup packed dark brown sugar
2 tablespoons molasses
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 large eggs
2 cups miniature marshmallows

Preparation

1. Preheat oven to 425°F. Roll out pastry into an 11-inch round. Transfer to a 9-inch pie plate. Trim and crimp edges. Line with parchment and fill with pie weights. Bake until firm, about 10 minutes. Reduce oven temperature to 375°F. Remove parchment and weights. Bake until lightly browned around edges, about 7 minutes.

2. Place sweet potatoes in a pot; add salted water to cover by 1 inch. Bring to a boil. Reduce heat slightly; cook potatoes until soft, 15 to 20 minutes. Drain well. Transfer to a large bowl; add butter, sugar, molasses, spices, vanilla and 1/4 tsp. salt. Beat until smooth. Beat in eggs.

3. Reduce oven temperature to 350°F. Spread filling in crust. Bake until firm in center, about 45 minutes. Cool slightly. (Can be made up to 1 day ahead. Cover and refrigerate.)

4. Just before serving, set an oven rack 6 inches from heat source; preheat broiler to high. Spread marshmallows over pie. Watching carefully, broil until marshmallows are golden brown, 1 to 1 1/2 minutes. Serve.

Note:

November 2013
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