Sweet Potato Pie with Marshmallow Meringue

Crust:

* 1 1/2 cups graham cracker crumbs (made from about 7 1/2 ounces graham crackers, finely ground in processor)
* 3 tablespoons sugar
* 6 to 7 tablespoons unsalted butter, melted


Filling:

* 3 pounds medium red-skinned sweet potatoes (yams)
* 1 14-ounce can sweetened condensed milk
* 1/4 cup sugar
* 2 large eggs
* 2 teaspoons fresh lemon juice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt


Marshmallow Meringue:

* 1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme
* 3 large egg whites
* 1/8 teaspoon salt
* 1/4 cup sugar

Preparation

For crust:
Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.

For filling:
Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.

For marshmallow meringue:
Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

From Epicurious.com

Traditional Sweet Potato Casserole

To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands.

Yield: 16 servings

Ingredients

* 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
* 3/4 cup packed brown sugar
* 1/4 cup butter, softened
* 1 1/2 teaspoons salt
* 1/2 teaspoon vanilla extract
* 1/2 cup finely chopped pecans, divided
* Cooking spray
* 2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information

Calories:
186 (27% from fat)
Fat:
5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein:
1.6g
Carbohydrate:
33.1g
Fiber:
2.5g
Cholesterol:
8mg
Iron:
0.7mg
Sodium:
272mg
Calcium:
23mg


From Cooking Light.

Sweet Potato Casserole with Marshmallow Topping

One of my personal favorites for the holidays. I make it every year. I'm not a huge fan of nuts in sweet things usually, but in this dish it adds a nice texture.

You can find the recipe on the original website here.

8 med. sweet potatoes
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
1/2 tsp. cinnamon or nutmeg
1/4 tsp. paprika
1 c. chopped walnuts
1/2 lb. marshmallows

Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish. Top with marshmallows and bake at 350 degrees until marshmallows puff and become golden brown.