Sweet Potato Slab Pie
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 365
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 55
- Sodium
- 337
- Total: 2 hr 25 min
- Active: 35 min
Ingredients
1 3/4 pounds sweet potatoes (3 to 4 large), peeled and cubed
4 tablespoons (1/2 stick) unsalted butter, cubed, plus more for the baking dish
Kosher salt
1/2 cup heavy cream
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts)
3 cups mini marshmallows
Directions
Special equipment:
a 2.5-quart broiler-safe baking dish (about 9 by 13 inches)- Preheat the oven to 350 degrees F.
- Combine the sweet potatoes, butter and 1 teaspoon salt in a 2.5-quart broiler-safe baking dish and cover tightly with foil. Bake, tossing the sweet potatoes halfway through and re-covering the dish with the foil, until the sweet potatoes are tender, about 50 minutes.
- Transfer the sweet potato mixture to a large bowl, including any remaining butter from the dish. Mash with a whisk, then whisk in the cream, brown sugar, vanilla, eggs and 1/2 teaspoon salt to combine.
- Rinse and dry the baking dish, then butter it lightly. Stack the pie crusts on top of each other and roll them out on a clean surface until they are large enough to cover the bottom of the baking dish and come 2 inches up the sides; crimp the edges. Pour in the filling. Bake until the filling is set and the crust is golden, about 1 hour.
- Increase the oven to broil. Top the pie with the marshmallows and broil until golden, 1 to 2 minutes.
- To make ahead: Bake the pie and let it cool to room temperature (don't add the marshmallows). Cover and refrigerate up to 4 days. To serve, bring the pie to room temperature and warm in a 350-degree F oven until heated through, about 15 minutes. Add the marshmallows and broil as directed above.