This delightful sweet potato pie features a buttery graham cracker crust, a smooth sweet potato filling, and a fluffy, toasted marshmallow topping that creates a heavenly dessert experience.
Ingredients
1 cup Graham cracker crumbs
1/3 cup Sugar
1/4 cup Melted butter
a pinch Salt
2 cups Sweet potatoes
1/2 cup Brown sugar
1/2 cup Heavy cream
2 Eggs
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
1/4 teaspoon Mace
2 cups Marshmallows
1/4 cup Milk
2 Egg whites
Method
Start by preheating your oven to 325°F (165°C).
In a mixing bowl, combine crushed graham crackers, a third of a cup of sugar, melted butter, and a sprinkle of salt. Mix thoroughly and press this blend into the base and sides of a 9-inch pie dish.
Bake the crust for about 5 minutes until it achieves a light golden hue. Remove it from the oven and allow it to cool on a wire rack.
Now, elevate the oven temperature to 400°F (200°C).
To create the sweet potato filling, mash the cooked sweet potatoes in a bowl. Stir in brown sugar, heavy cream, eggs, vanilla extract, cinnamon, mace, and a pinch of salt until everything is well mixed and smooth.
Pour the sweet potato filling into the cooled graham cracker crust.
Bake the pie for approximately 45 minutes, or until the filling has set. Allow it to cool on a wire rack once done.
For the marshmallow topping, combine marshmallows and milk in a saucepan. Heat gently over low flame, stirring frequently until the marshmallows start to soften. Remove from heat and stir until fully melted and silky.
In a separate bowl, whip the egg whites until soft peaks form. Gradually incorporate a quarter cup of sugar, continuing to whip until stiff peaks are achieved. Gently fold the melted marshmallow mixture into the whipped egg whites, then spread this fluffy topping over the sweet potato pie.
Return the pie to the oven and bake for an additional 5 to 10 minutes until the marshmallow topping is delicately toasted.
