Marshmallow Topped Sweet Potato Pie with Cinnamon Roll Crust BigOven from bigoven.com
Description
If you're looking for a sweet and savory dessert, then this sweet potato and marshmallow pixie pie is the perfect choice for you. This pie is a unique take on the classic sweet potato pie, and it's sure to impress your friends and family. The sweet potato filling is perfectly spiced and topped with a layer of gooey marshmallows. The crust is made from graham crackers, which adds a nice crunch to the dessert. This recipe is easy to follow and perfect for beginner bakers.
Prep Time
Preparation time for this pie is about 30 minutes.
Cook Time
Cooking time is about 45 minutes.
Ingredients
For the crust: - 1 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 6 tablespoons unsalted butter, melted For the filling: - 2 medium sweet potatoes, peeled and cubed - 1/2 cup granulated sugar - 1/2 cup light brown sugar - 2 large eggs, beaten - 1/2 cup evaporated milk - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt For the topping: - 2 cups mini marshmallows
Equipment
- 9-inch pie dish - Mixing bowls - Whisk - Mixing spoon - Pot - Baking sheet
Method
1. Preheat oven to 350°F. 2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well. 3. Press the mixture into the bottom and sides of a 9-inch pie dish. Set aside. 4. In a pot, cook sweet potatoes until soft. Drain and mash. 5. In a mixing bowl, add mashed sweet potatoes, granulated sugar, brown sugar, beaten eggs, evaporated milk, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix well. 6. Pour the sweet potato mixture into the prepared crust. 7. Bake for 30 minutes. 8. Remove from oven and top with marshmallows. 9. Return to the oven and bake for an additional 15 minutes or until the marshmallows are golden brown. 10. Remove from the oven and let cool before serving.
Notes
- This recipe can be made ahead of time and stored in the fridge until ready to bake. - If you don't have graham cracker crumbs, you can crush graham crackers in a plastic bag using a rolling pin. - You can use a hand mixer to mix the sweet potato filling if you prefer.
- If you want to make this recipe even sweeter, you can add a layer of caramel sauce between the sweet potato filling and the marshmallow topping. - This recipe can also be made with pumpkin instead of sweet potato. - You can use regular size marshmallows instead of mini marshmallows, but you may need to adjust the cooking time.
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