Sweet Potato Pie topped with Golden-Toasted Mashmallows

I had wanted to make sweet potato pie for very long. There were several times when I bought a bag of sweet potato home with the intention to bake a pie but  I never realised the plan, until 2 weekends ago. Finally, I made this lovely Sweet Potato Pie with golden-toasted marshmallows on top.

I used purple sweet potatoes and got a nice purple colored pie.

Recipe is adapted from King Arthur Flour, with slight modification.

Sweet Potato Pie

Ingredients:

For Pie Crust:

141g plain flour

1/4 tsp baking powder

1/4 tsp salt

85g cold unsalted butter, cubed

60g cold orange juice

For Pie Filling:

454g sweet potatoes, peeled and cut into chunks

57g water

2 large eggs

80g firmly packed light or dark brown sugar

170g cream

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground allspice

some chopped crystallized ginger (optional)

For Topping:

enough marshmallows to cover the whole pie

Methods:

For the crust:

1. Whisk together flours, baking powder and salt in a bowl. Cut the butter into small cubes, and work it into the dry ingredients using a pastry blender until the mixture is unevenly crumbly. Sprinkle in the orange juice a tablespoon at a time, continuing to mix until the dough can hold together.
2. Pat the dough into a disk and wrap it using cling film. Refrigerate it for at least an hour.

For the filling:

1. Steam the sweet potatoes until soft and mash them. You should have about 1 1/4 cups of mashed sweet potato.
2. Mix the mashed sweet potatoes with the eggs, sugar, cream, vanilla, cinnamon, salt, and allspice.

To assemble:

1. Pre-heat oven to 220 degree C.
2. Roll out the crust to a 12" circle. Transfer it to a pie pan, and trim the edges.
3. Sprinkle the chopped ginger into the pie base. Pour the filling over, and bake for 15 minutes.
4. Reduce the oven temperature to 190 degree C and bake for another 15 minutes.
5. Remove the pie from the oven and cover the top with the marshmallows. Return the pie to the oven and bake for another 15-20 minutes until the top is golden and a knife inserted into the pie comes out clean.

Note: I was too greedy and stuffed too much marshmallows as toppings, not expecting them to be fluffy and expanded to much after baking. there was an overflow of marshmallows which covered up the pie crust. It will be a neater and prettier pie if I had reduced the marshmallows quantity.