Here’s a dessert version of a favorite holiday side-dish casserole in the South. No, we never much cared for it with turkey or roast beef. With all those marshmallows, it’s just too sweet. But as a dessert, it’s another matter entirely. We already said we were crunch fanatics. We didn’t mention a certain passion for gooey, the kind you get when you melt marshmallows.
Three 15-ounce cans sweet potatoes or yams, in syrup, drained
2 cups full-fat sour cream
2 cups packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
4 large eggs plus 4 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
4 cups mini marshmallows
1. Position the rack in the center of the oven. Heat the oven to 350°F. Prepare and shape the crust as directed in a 13 × 18-inch lipped sheet pan.
2. Put the sweet potatoes, sour cream, brown sugar, melted butter, eggs, egg yolks, vanilla, and cinnamon in a large food processor. Cover and process until smooth, scraping down the inside of the canister at least once. Pour this mixture into the prepared crust.
3. Bake until puffed and almost set, and until the center of the pie is just a tad jiggly when the pan is tapped, about 30 minutes. Transfer to a wire rack. Maintain the oven’s temperature.
4. Spread the mini marshmallows evenly over the pie. Set it back in the oven and bake just until they begin to run together, about 5 minutes. Transfer to a wire rack and cool for at least 1 hour before serving.
TESTER NOTES
There’s no need to brown the marshmallows deeply. They should form a sticky, chewy topping.