Recipe of the Week: Sweet Potato and Marshmallow Pie

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This time of year makes us want to cozy up at home and fill our kitchens with the scent of baked goods. There’s nothing like a delicious pie to share with family and friends! This recipe from MyRecipes uses store-bought crust to make it easy but still look and taste homemade!

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

How to Make It

  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.