Ingredients

The following ingredients have 4 Servings
  • 1 deep dish pie shell (store bought or homemade)
  • 2 tbsp flour
  • 2/3 cup brown sugar
  • 1 cup scalded milk (* See video in post)
  • 1.5 cups sweet potato puree (* I use baby food (4 - 4.5 fl oz squeeze bottles))
  • 1/2 tsp cinnamon
  • 2 eggs (lightly beaten)
  • 1/4 cup unsalted butter, browned (* See video in post)
  • 1 1/2 cups whipping cream
  • 1 cup mini marshmallows
  • 1/4 tsp water
  • additional cinnamon sprinkles and mini marshmallows

Instruction

  • Preheat oven to 425 degrees F.
  • Brown butter in small saucepan. Once browned, remove from heat. See video on how to brown butter in NOTES.
  • Scald milk in separate saucepan. Cool (can be warm, but not hot) See video on how to scald milk in NOTES.
  • Add pureed sweet potatoes to large bowl, then add browned butter, cooled scalded milk (it can be warm, but not hot), cinnamon, flour, brown sugar and eggs. Whisk until combined.
  • Pour into unbaked pie crust. Bake for 10 minutes at 425 degrees F.
  • Turn oven down to 325 degrees F and bake for another 30- 35 minutes or until firm. I found 30 minutes was perfect. * I recommend using a thermometer (I use my meat thermometer) to check for doneness. The thermometer should register 170 degrees F. The pie may not "look" ready, but it is. You don't want to overcook it.
  • Cool on wire rack for 10 minutes, then chill in fridge for at least 2 hours.