Sweet potato pie with marshmallows

If you want to prepare an autumnal and delicious recipe, I invite you to follow Lola's tips, author of Loleta, Life, Market & Cooking, and make a sweet potato pie (sweet potato tart) with a cookie crust, you'll love it!

It's already autumn, and although the weather has been reluctant this year, it already smells like roasted chestnuts and the fallen leaves from the trees cover the cobblestones of the streets.

This sweet potato tart with marshmallows is the one I make most often at this time of year. It's very simple yet very original and the marshmallows give it a very fun touch that also saves us from having to make an Italian meringue. A very American pie ideal for this time of year.

Serve it while it's still warm with the marshmallows still melted, although it's also delicious at room temperature. To reach the right temperature even when the pie has been prepared in advance, you just have to heat the oven to 195 degrees and bake for a couple of minutes just before serving.

Pallarès carbon steel knife, Set of four Kitchen Craft measuring cups, Mediterránea glass bowl and skillet skillet Le Creuset.

Ingredients

For the crust:

• 300gr of oat cookies
• 180gr of melted butter
• 100gr of walnuts

For the filling:

• 1 Kg of roasted sweet potato (approximately 2 kilos of sweet potatoes)
• 1 teaspoon of a mixture of ground cinnamon, ground nutmeg, ground ginger and ground clove
• 200ml of cream (it's best to use heavy cream, called double cream in the United Kingdom or heavy cream in the United States. It's a thicker liquid cream because it's very high in fat. If you can't find it use high-fat liquid cream)
• 3 eggs
• 230gr of dark brown sugar (dark Brown sugar, or organic cane dark brown sugar)

For the topping:

• 150gr of white marshmallows

Preparation

1. Preheat the oven to 180 degrees.
2. Crush the cookies. Melt the butter and chop the walnuts.
3. In a bowl mix all of the above and pour little by little over our skillet until it covers the entire bottom and raises the cookie mixture up the sides of the pan. For this it is very practical to help yourself with a measuring cup which will help form the crust by pressing well. Bake for 10 minutes and then let cool for 15 minutes outside the oven.
4. Meanwhile, peel and mash in a large bowl with the help of a mixer or a fork the sweet potatoes (we will have roasted them previously at 180 degrees for 50 minutes or until soft. Final time will depend on the size of the sweet potatoes).
5. Add the eggs, the sugar, the cream and the spices, and mix well.
6. Carefully fill the crust of our pie. Bake for 50 minutes and remove from the oven.
7. Top with the white marshmallows and bake a few minutes until the marshmallows take on a light toasted color. Serve warm with a spoon.

Pallarès carbon steel knife, skillet skillet Le Creuset, Kitchen Craft measuring cup and Mediterránea glass bowl.