I have so many wonderful memories associated with Thanksgiving day.
The only other person that loves Thanksgiving more than I do is my father. He wakes up before the sun rises in order to create an extravagant and gourmet feast. Trust me, he goes all out. He even has a chef outfit! His enthusiasm is both adorable and infectious.
Everyone in my family has a role on Thanksgiving. My dad cooks the turkeys (yes, that is plural. Three turkeys, to be exact) and many of the side dishes. I cook the remaining side dishes and all of the desserts. My mom follows both of us around and diligently washes the ridiculous amount of dishes we dirty up. My sister sits at the kitchen table and reads recipes aloud to speed up the cooking process. My brothers…wait, what do my brothers do?? They eat when the feast is complete. And I’m pretty sure that’s all they do.
This year, I had a lineup of four pies. The first was a marshmallow-topped sweet potato pie with a cinnamon roll crust. Go ahead and read that again. This. Is. Real.
Also side note – they make such HUGE marshmallows now. I obviously had to buy the most obnoxiously large mallows. Not sorry about it.
This pie is absolutely beautiful. The broiler makes the marshmallows perfectly toasty and s’more-worthy. In addition, when made in a glass pie dish, the crust is a show stopper. Basically, this pie is sure to impress even the most picky family members.
Marshmallow-Topped Sweet Potato Pie with a Cinnamon Roll Crust
Adapted From: Taste For Adventure
1 store-bought pie crust
1 tablespoon unsalted butter, melted
2 teaspoons ground cinnamon
1 1/2 cups mashed and cooled sweet potato
1/2 cup heavy whipping cream
1/2 cup half and half
1 cup packed light brown sugar
seeds from 1 vanilla bean
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
pinch of salt
egg wash (1 egg white + 1 tablespoon water, beaten)
marshmallows cut in half width-wise
1. Preheat oven to 400 degrees F.
2. On a lightly floured surface, roll out the pie crust to form a large circle. Brush with butter and sprinkle with cinnamon. Roll dough into a tight pinwheel. Cut into 1/2 inch mini cinnamon rolls.
3. Press cinnamon rolls into the bottom and sides of a glass pie dish. Make sure the crust completely covers the entire dish. Brush crust with the egg wash mixture.
4. Using a stand mixer or a handheld mixer, beat together the potato, eggs, cream, half and half, vanilla beans, vanilla extract, cinnamon, and salt until fully incorporated and smooth.
5. Pour sweet potato mixture in crust. Bake in preheated oven for 40 – 50 minutes, or until the pie is set and a toothpick inserted into the middle comes out clean.
6. Remove pie from oven. Put oven on broil setting. Place halved marshmallows on top of pie. Broil for just a few minutes and be sure to diligently keep and eye on the pie to avoid burning.
7. Cool on a cooling rack. Slice and serve. Enjoy!