Toasted Marshmallow Sweet Potato Pie
- 1/2 package (14.1-oz) refrigerated piecrust (1 crust)
- 2 sweet potatoes (about 1 lb)
- 1 cup buttermilk
- 3 eggs, lightly beaten
- 3/4 cup packed brown sugar
- 1/4 tsp salt
- 1 bag (10 oz) marshmallows (1-inch size)
- 1 1/2 cups mini marshmallows (about 3 oz)
Position a rack in the center of the oven and preheat to 350. Unroll the piecrust into a 9-inch pie pan; crimp the edges and prick the bottom all over with a fork. Cover the crust with a sheet of foil and fill it with dried beans. Bake until the crust edge is just dry and lightly colored, about 10 minutes. Remove the foil and beans.
Meanwhile, pierce the sweet potatoes and microwave about 7 minutes, until easily pierced with a fork. Let cool, then peel. Using a food processor, pulse the sweet potatoes til smooth. Blend in the buttermilk, then add the eggs, brown sugar, and salt and pulse til combined, about 30 seconds. Pour the filling into the piecrust. Bake the pie til the center is just set and puffed and the pastry is golden, about 50 minutes.
Preheat the broiler. Cover the top of the pie with the large marshmallows, mounding them in the middle; fill the empty spaces with the mini marshmallows. Place the pie on a baking sheet and broil til browned, less than a minute. Turn off the broiler, close the oven door and leave the pie in the oven til marshmallow topping just softens, about 3 minutes. Cool slightly before serving.