Recipe: Marshmallow-Topped Sweet Potato Pie

Marshmallow-Topped Sweet Potato Pie

Serves 8.

This particular version of sweet potato pie, close to both pumpkin pie and marshmallow-topped sweet potatoes, is adapted very slightly from one in "Debbi Fields' Great American Desserts."

Pastry for a 1-crust 9-in. pie (homemade or purchased refrigerated)

4 tbsp. (½ stick) butter or full-fat margarine, softened

1/3 c. sugar

2 eggs

½ tsp. ground cinnamon

¼ tsp. ground nutmeg (omit for a slightly less pumpkin-pie flavor)

¼ tsp. ground ginger

Pinch of salt

1 (17-oz.) can vacuum-packed unsweetened sweet potatoes (not in syrup), drained and mashed

1 tbsp. vanilla

1 c. marshmallow creme (about ²/₃ of a 7-oz. jar)

2 c. miniature marshmallows (about 1/3 of a 10½-oz. bag)

Preheat the oven to 450 degrees. Fit the pastry to a 9-inch pie dish, crimp the edge decoratively and pierce the pastry all over with a fork. Bake 9 to 11 minutes, checking occasionally and piercing it again wherever it bubbles up, until it is light golden brown. Set aside.

Reduce oven temperature to 350 degrees.

Measure the marshmallow creme into a cup or other microwave-safe dish and heat for 15 seconds at a time until it is soft and spreadable (or stir it in a saucepan over very low heat until it is soft and spreadable). Spread rapidly over the bottom of the prepared crust and allow it to cool enough that it no longer flows.

Pour the filling over the marshmallow creme, spread evenly and bake the pie 45 minutes (at 350 degrees).

Remove the pie from the oven and sprinkle evenly with the miniature marshmallows. Return the pie to the oven and bake an additional 15 minutes, until the marshmallows are golden and puffy and a knife inserted in the center comes out clean.

Cool on a rack for 30 minutes. Serve warm or at room temperature.

Nutrition information per serving:

Carbohydrates 57 g

Protein 5 g

Fat 13 g

including sat. fat 5 g

Cholesterol 70 mg

Calcium 45 mg

Dietary fiber 2 g