Sweet potato and marshmallow pie is a mighty dessert, so a small bite of each is enough. The top gets deliciously crispy and is my favorite part of this pie.
Pecanbunn:
3 dl wheat flour
90 g pecans
3 ss melis
1 pinch of salt
60 g diced butter
1 dl ice water
Process flour, pecans, icing sugar and salt in a food processor. Add the butter and knead the mixture until the butter is the size of peas, before adding the water and kneading until the dough starts to stick together. Add more water if necessary. Put it in the cold for at least 30 minutes, before pressing it out into a pie form.
Fill:
1 small, boiled sweet potato without peel
1 pinch of cinnamon
2 dl sugar
1 pinch of cardamom
1 pinch of ginger
2 egg
2.5 dl cream
250 g marshmallows
Beat the sweet potato, sugar and spices to a smooth mass in a food processor. Add eggs and cream and continue driving until you have a nice, even mass.
Pour the filling into the bottom and set the pie in the middle of the oven at 190 degrees for approx. 35 minutes. The filling should have just settled. Cool the pie completely.
Lay tightly with marshmallows on top of the pie. Put it in the oven at 250 degrees under the grill element for 1-2 minutes. Watch carefully so that the marshmallows are not burnt, because this goes fast.
Served with cream or homemade ice cream, which you can find the recipe for here
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