Crush 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
Beat all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
Bake 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.
You'll know it is a special occasion when you smell the irresistible aroma of this delicious sweet potato pie baking in the oven.
Foil Tip Pie
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Prepare using 1 can (40 oz.) sweet potatoes, drained and mashed.
How to Cook Sweet Potatoes
For best results, the sweet potatoes need to be cooked until very tender before mashing them. You can either cook them in boiling water or bake them. To cook on the stove top, cook the whole potatoes in boiling water 25 to 30 min. or until tender. Or, pierce the whole potatoes, place on a baking sheet and bake at 400°F for 45 to 55 min. or until tender.
Native to the American tropics, sweet potatoes are long edible root vegetables which belong to the morning glory family.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.