Ingredients
For Crust
- 3 cups Graham Cracker Crumbs
- ¼ cup Granulated White Sugar
- ¾ cup Melted Unsalted Butter
For Sweet Potato Filling
- 4 cups Cooked Sweet Potato mashed
- 1 cup Brown Sugar
- 1 cup Unsalted Butter softened
- 4 large Eggs
- 2 small boxes Vanilla Pudding Mix dry, not prepared
- 2 cans 28oz Sweetened Condensed Milk
- 1 ½ teaspoons Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Pumpkin Pie Spice
- 13 oz Marshmallow Fluff or Large Marshmallows halved
Instructions
Directions For Crust
1.Preheat oven to bake at 350 degrees Fahrenheit. Prepare a 9 x 13 baking dish by greasing the bottom and sides with oil spray. Line with parchment paper, leaving a 2-inch overhang on two sides. Set aside.
2.In a medium sized mixing bowl combine all the ingredients (graham crumbs, white sugar, and melted butter) and mix until graham crumbs have been well coated and can stick together when pressed.
3.Turn graham mixture into the prepared baking dish and press down firmly using clean hands or a baking spatula into an even layer on the bottom of the pan. Make sure to press everything tightly. Bake in preheated oven for 15 minutes.
For Sweet Potato Filling
- 1. While the graham cracker crust is baking in the oven, begin preparing the filling in a large mixing bowl. If you haven’t already, cook your sweet potatoes and then mash (see note). Add your cooked sweet potatoes, brown sugar, and softened butter to the bowl and mix using a hand mixer or stand mixer on medium speed for 2-3 minutes until the mixture has become smooth. You want to get out as many sweet potato chunks as possible.
2. Add one egg in at a time, mixing on medium speed in between. Starting on a slow speed, mix in the dry vanilla pudding mix (DO NOT PREPARE PUDDING), condensed milk, vanilla, cinnamon, and pumpkin pie spice. Return mixer to a medium-high speed and blend for another 2-3 minutes.
3. Pour prepared mixture into the baked and cooled graham cracker crust, spread into an even layer. Bake in preheated oven for 40-45 minutes or until top of potato pie is golden brown.
4. To add another layer of sweetness, when the sweet potato pie is done baking, top with marshmallow fluff or halved large marshmallow pieces (see note). Turn your oven to broil and place marshmallow topped pie back in the oven on the middle rack. Broil for 2 minutes max! Keep a very close eye on this to avoid lighting the marshmallows on fire.
5. Cover and cool in the pan at room temperature for at least 1 hour to set the pie filling. Once Pie is completely cooled and set, gently lift out of the pan by pulling on the parchment paper. Cut into 18-24 squares with a large sharp knife. Tip: rinse the knife with hot water in between each cut to keep marshmallow from sticking to everything. Store in an airtight container in the fridge for up to 5 days.
Notes
- If using whole graham crackers, just simply pulse in a food processor or high-speed blender until you get a consistent crumb texture.
- If using fresh uncooked sweet potatoes, you’ll need two medium-large sweet potatoes. Peel and chop into chunks, boil in water until they become fork tender. Drain water and mash.
- The marshmallow fluff is very sticky and can be a bit of a pain to work with. If you want an easier ingredient to work with, use large marshmallows. Just cut them in half and line them in a single layer on top of the baked pie filling with the cut side facing down.