Sweet Potato Pie with Marshmallow Fluff

Happy New Year! I wish everyone a sweet 2017 and in that spirit I’m posting my Sweet Potato Pie recipe. If you make it, share it and eat it you are bound to have a fabulously sweet new year! Top it with Homemade Marshmallow Fluff and it will be even sweeter.

GF Version: To satisfy friends and family eating gluten free, simply bake filling in a greased pie plate without crust. If you do this, pour some water in the preheated baking sheet (see instructions below) around the pie plate so the crustless pie bakes more evenly. You may also need to reduce the baking time. Begin testing for doneness after 25 minutes.

Sweet Potato Pie

First line a pie plate with prepared, chilled and rolled out Perfect Crust, just scroll down my  Poached Apple Tart post for the crust recipe. Set it in the freezer until the filling is ready.

Preheat the oven to 350 degrees Fahrenheit. Set a shallow metal baking sheet on the bottom rack of the oven.

In a large mixing bowl, combine:

2 cups cooked mashed sweet potatoes

1/2 stick (4 tablespoons) melted unsalted butter

2/3 cup granulated sugar

3 large eggs

2 tablespoons maple syrup

1 tablespoon bourbon

zest and juice of one lemon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon freshly grated ginger

Mix well, fill pie crust. Carefully place the pie on the preheated baking sheet, keeping it on the bottom rack.

Bake for 40 minutes, or until crust is light golden brown and pie is set. It should have just a very slight wiggle left in the middle.

Let cool completely before serving. Serve topped with the Marshmallow Fluff or whipped cream.

 

If you have one of those handy kitchen torches, you can toast the Marshmallow Fluff!

If, like me you don’t have one of those handy kitchen torches, be very careful if you get a wild hair and decide to put the pie under the broiler for a few minutes. I very deliberately DO NOT place my pie under the broiler, because the whole pie broils! Burning sugar anyone?

FYI, I use a very similar recipe for Thanksgiving sweet potato casserole. Once, when reheating just before Thanksgiving dinner, we (me, Mom, sisters, whoever else was in the kitchen) thought it would be a good idea to broil it to brown the marshmallows quickly. And then, they caught on fire! Not big fire, thank goodness! Little fire…no biggie, we blew them out like birthday candles, scraped them off the top and re-applied the marshmallows before moving the casserole to a lower rack. Note: Don’t try this at home, I cannot guarantee the same outcome…kitchen fires are not a laughing matter!

But…in case of kitchen fire, don’t try to blow it out! Use a fire extinguisher (every kitchen should have at least one) and put it out properly.

Enjoy your Sweet Potato Pie with Marshmallow Fluff, toasted or not toasted!