Sweet potato pie with marshmallows

If you want to prepare a delicious and autumnal recipe, I invite you to follow the advice of Lola, author of Loleta, Life, Market & Cooking , and prepare a sweet potato pie with a cookie base. You will love it!

It's already autumn, and although the weather has been mild this year, there's already the smell of roasted chestnuts and fallen leaves from the trees cover the cobblestones of the streets.

This sweet potato pie with marshmallows is the one I make the most at this time of year. It is very simple but at the same time 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 is still warm with the marshmallows still melted, although it is also delicious at room temperature. To get the right temperature even when the cake is prepared in advance, just preheat 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 , Mediterranean glass bowl and Le Creuset skillet .

Ingredients

For the base:

• 300gr of oatmeal cookies
• 180gr 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 cloves
• 200ml cream (it is best to use thick cream, called double cream in the UK or heavy cream in the US. It is a thicker liquid cream because it is very high in fat. If you can't find it, use high-fat liquid cream)
• 3 eggs
• 230gr dark brown sugar (or organic brown cane sugar)

For coverage:

• 150gr of white clouds

Preparation

1. Preheat the oven to 180 degrees.
2. Crush the biscuits. Melt the butter and chop the nuts.
3. In a bowl, mix everything above and pour little by little into our skillet until it covers the entire bottom and the biscuit mixture rises up the sides of the pan. For this, it is very useful to use a measuring cup that will help us form the base by pressing it well. Bake for 10 minutes and then leave to cool for 15 minutes outside the oven.
4. Meanwhile, peel and mash the sweet potatoes in a large bowl using a blender or fork (previously roast them at 180 degrees for 50 minutes or until soft. The final time will depend on the size of the sweet potatoes).
5. Add the eggs, sugar, cream and spices and mix well.
6. Carefully fill the base of our tart. Bake for 50 minutes and remove from the oven.
7. Cover with the marshmallows and bake for a few minutes until the marshmallows take on a light brown color. Serve warm with a spoon.

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