Sweet Potato Pie with a pecan streusel toppping and toasted marshmallow drizzle

Wow!  How is that for a name.  Say that ten times fast.

I made this pie for my family tonight because we were doing a thanksgiving themed dinner time and this was the finale. - I don't mean the turkey and the whole bit (we are saving that for the actual day.) What I mean is our tradition of writing what we are thankful for, singing a worship song about thankfulness (I will enter His gates with Thanksgiving my heart) and looking up and reading some thankful Bible verses. I also read about the Thankfulness of the Pilgrims and how in the beginning they only had rations of five kernels of corn each day. We also talked about the character of Squanto and how he showed great kindness and generosity. It was a wonderful time and the family gave the pie rave reviews. In fact some people had TWO pieces. I won't say who though (not me this time...hehheeheh. Although I wanted to.)

Sweet Potato Pie with a Pecan Streusel topping and Toasted Marshmallow drizzle

1 1/2 cups mashed sweet potatoes (I like to use home-roasted not canned but you can use canned)

1/2 cup packed brown sugar

2 tlbs dark corn syrup

1 cup evaporated milk

3 eggs

1 tsp ground cinnamon

3/4 tsp ground nutmeg

1/4 tsp ground cloves

1/8 tsp ground ginger

9 inch graham cracker crust (deep dish) In this recipe I did not use a deep dish.  I used regular depth crust and made 6 extra little mini pies.

For Streusel

1/4 cup packed brown sugar

2 tlbs all-purpose flour

2 tlbs butter

1/4 teaspoon ground cinnamon

1/2 cup chopped pecans

For Marshmallow drizzle

1/2 cup marshmallow fluff (warmed)

Heat oven to 425 degrees. Combine sweet potatoes, brown sugar, dark corn syrup, evaporated milk, eggs, cinnamon, nutmeg, cloves, and ginger in mixing bowl.  Whisk it all together until it is combined.  Pour into crust.  Cook for 15 minutes. Meanwhile, add all steusel ingredients into a bowl and with a pastry cutter combine until crumbly.  After 15 minutes carefully take the pie out, turn the oven to 350 degrees and add the streusel topping to the pie.   Cook another 30 minutes or until toothpick comes out clean from the center.  Let it cool for about a half an hour. Warm the marshmallow fluff and drizzle over the pie.  Use a kitchen torch to brown or toast the top of the marshmallow. (In my picture I didn't do this because I did not have access to my kitchen torch but it would have made it oh so good.)