Name: Sweet Potato and Marshmallow Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 1/4 cups (310 ml) unbleached all-purpose flour; 1/3 cup (75 ml) pecans; 2 tablespoons (30 ml) icing sugar; 1 pinch salt; 1/4 cup (60 ml) chilled unsalted butter, cubed; 1/4 cup (60 ml) ice water; 3/4 cup (180 ml) cooked, chilled sweet potato flesh (about 1 small sweet potato); 3/4 cup (180 ml) sugar; 1 pinch ground cinnamon; 1 pinch ground nutmeg; 1 pinch ground ginger; 2 eggs; 1 cup (250 ml) 35% or 15% cream; 1 bag (250 g/1/2 lb) large marshmallows, approximately

Preparation

Pecan crust
- In a food processor, combine the flour, pecans, icing sugar and salt. Add the butter and pulse until the butter is the size of peas. Add the water and pulse until the dough just begins to hold together. Add water if necessary. Remove the dough from the food processor and shape by hand into a disc.
- On a floured surface, roll the dough into a disc large enough to line a 23-cm (9-inch) pie plate. Line the pie plate and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 190°C (375°F).
Filling
- In a food processor, purée the sweet potato, sugar and spices until smooth. Add the eggs and cream and process until smooth.
- Scrape the filling into the pie shell and bake until the filling is barely set, about 35 minutes.
- Let cool. Refrigerate until chilled.
- With the rack in the middle position, preheat the broiler.
- Top the pie with a tightly packed layer of marshmallows. Brown under the broiler, 1 or 2 minutes. Watch the pie closely, as marshmallows start to burn quickly. To serve, cut the pie with a damp blade.

Sweet Potato and Marshmallow Pie

Categories

Ingredients

Pecan crust

Filling

Preparation

Pecan crust

Filling

Personal Note

To help you with this recipe

RICARDO Deep Pie Plate