Instructions

1. Roast the Sweet Potatoes

1. Preheat oven to 425°F (220°C).
2. Place sweet potatoes on a foil-lined baking sheet and poke them with a fork.
3. Roast for 50-60 minutes until tender. Let cool, then peel and purée in a food processor until smooth.

2. Reduce Oven Temperature

• Lower the oven to 350°F (175°C).

3. Prepare the Filling

1. In a mixing bowl, blend sweet potato purée and butter until smooth.
2. Add both sugars and mix well.
3. Beat in eggs until fully incorporated.
4. Stir in evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.

4. Assemble the Pie

• Place the pie crust on a baking sheet.
• Pour the filling into the crust and smooth the top.

5. Bake the Pie

• Bake at 350°F for 50-60 minutes, until the filling is set and the crust is golden.
• The center should slightly jiggle but will firm up as it cools.

6. Cool the Pie

• Let the pie cool for at least 30 minutes before adding the topping.

7. Add the Marshmallow Topping

1. Preheat the broiler on high.
2. Cover the pie with mini marshmallows in a single layer.
3. Broil for 1-2 minutes until golden brown (watch closely to prevent burning).

8. Serve

• Let cool to room temperature (1-2 hours), then refrigerate for 1-2 more hours for a firmer texture.
• Serve warm or chilled. Enjoy!