So on my second attempt of this recipe I made a couple of adjustments to address the moisture issue (without going the baking potato route). First, I whisked my filling with the hopes that it will hold together longer. Second, per a tip from America's Test Kitchen's Pumpkin Pie, I'm using a warm pie crust to get the cooking process started sooner.
Plus, I decided to kick it up a notch by adding the best complement to yams/sweet potatoes...marshmallow.
- 1 pre-baked pie shell, still warm
- 1-1/4 lbs yams or sweet potatoes, boiled, peeled and mashed (about 1-3/4 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup butter, melted
- 1/3 cup half & half
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 bag of large marshmallows
Set the mashed potatoes in a strainer and allow potatoes to drain any excess moisture.
Preheat oven to 375.
Place potatoes in a bowl and then mix in spices and melted butter.
In a separate bowl, whisk eggs and cream. Then add sugar and vanilla.
Whisk the potatoes into the egg mixture then pour into the pie shell.
Bake for 40-60 minutes or until the top becomes firm.
Remove the pie from oven and add a layer of marshmallows on the top.
Place the pie in a broiler until the marshmallows are toasted, checking frequently to make sure your pie doesn't go up in flames.
Remove from broiler and allow the pie to cool on a rack. While the pie cools, the marshmallows will further melt from the residual heat.