Sweet Potato Pie

Sweet Potato Pie

1 cup finely ground gingersnap cookies
2/3 cup finely ground toasted pecans
1/3 cup quick oats
1/4 cup packed brown sugar
3 tablespoons unsalted butter, melted

1/4 cup unsalted butter
1 cup mashed cooked sweet potato
1/2 cup packed brown sugar
1/2 cup evaporated milk
3 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 large eggs

1 cup mini marshmallows

Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.

In a medium bowl, stir together gingersnaps, pecans, oats, 1/3 cup brown sugar and 3 tablespoons butter until well combined; pat evenly into pie plate to form a crust. Bake for 12 minutes or until golden brown and set. Cool on a wire rack.

Melt 1/4 cup butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter starts to brown and foam. Remove from heat.

In a large mixing bowl, using a mixer on medium speed, beat together sweet potato and 1/2 cup brown sugar until well combined, about 1 minute. Beat in browned butter, evaporated milk, maple syrup, vanilla, cinnamon, ginger, nutmeg and salt until well combined, about 1 minute. Beat in eggs until well combined, about 1 minute. Pour filling into pie crust.

Bake for 30=35 minutes, or until golden brown around edges, and set - pie shouldn't wobble. Remove pie from oven and evenly top with mini marshmallows. Turn oven broiler on lowest setting, and broil top of pie for a few seconds until marshmallows brown. Cool completely on a wire rack before slicing.

Makes 8 servings