Ingredients

1 1/2 c. all-purpose flour

1/2 c. unsalted butter, cut into 1/2" pieces

1 tbsp. granulated suagr

1/4 tsp. kosher salt

1/2 tbsp. apple cider vinegar

4 tbsp. ice water (or more, if needed)

1 15-oz. can sweet potato pie puree

1 14-oz. can sweetened condensed milk

3 large eggs, beaten

1 tbsp. vanilla extract

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. fine sea salt

Mini marshmallows, for topping

Preparation

Step 1Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.Step 2In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.Step 3Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).Step 4Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. Step 5Preheat oven to 425 degrees. Lightly grease a 9”-x-1.5” pie dish with cooking spray.Step 6On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and make a scallop print around the edge with the tip of your spoon. Chill in the fridge for 30 minutes or freezer for 10 minutes. Step 7Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.Step 8Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.Step 9Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.Step 10Top with mini marshmallows. Broil or torch until golden.

Pumpkin pie and sweet potato pie…what’s the difference?  While they both might be classic fall desserts and share a signature orange hue, these pies have their fair share of differences. Pumpkin pie is slightly denser than sweet potato pie, with more added spices to amp up its more neutral flavor. Sweet potatoes are naturally sweeter than pumpkin, lending a sweeter taste and giving an airier texture. While pumpkin pie is usually served plain or with a whipped cream topping, we topped our sweet potato pie with broiled marshmallows to mimic the classic sweet potato casserole.  Do I have to use homemade pie crust? We think our homemade pie dough is so flaky and easy, it’s truly worth the little bit of extra effort. If you’re going homemade, we provided instructions for a buttery pie crust. But, if you’re in a pinch, this pie will also be delicious with frozen pie crust—just make sure to thaw it before baking! Can I freeze sweet potato pie? Yes! If you want to get ahead of your Thanksgiving recipes, feel free to make this pie ahead of time (minus the mini marshmallows), then wrap and freeze. The pie will stay good in the freezer for around three months. When you’re ready to serve, thaw it in the refrigerator overnight before placing your marshmallows on and broiling.  Tried making this recipe? Let us know how it went in the comments below!