I'd love to make this to show you with pictures, step-by-step, but I'll settle for text right now!

Bake sweet potatoes at 350F for 15-25 minutes (depending on size) or 5 minutes in your nuclear reactor. You may also use a microwave if you don't have a fission reactor handy. Just get 'em soft!

Scoop your 'taters into a large bowl and mash 'em up. You can leave chunkies, it'll just add to the texture.

Here's where the taste preferences come in: add the spices as I've listed them, or tailor them to taste. If you don't know what your taste is, just add them as I've listed them. It's quite delish!

In a smaller, separate bowl, combine wet ingredients. Yes, sugar is a wet ingredient. No, I don't know why; blame the chefs.

Add the wet to the dry, mix with a spoon. Pour the mixture into your homemade/thawed storebought pie crust.

The mixture shouldn't be too runny; if it is, add flour 1 tbsp at a time, mixing after each addition. It should have the consistency of...well, pumpkin pie. The finished product is about the same.

I said "about" the same.

Your oven should still be at 350F (because you baked the sweet potatoes, remember?). Place the marshmallows on top of the pie and slide that mammajamma on the middle rack.

Once the aroma of sweet potato pie has been tingling your senses for about 20-25 minutes, check that bad rider out.

Pick your fave knife/toothpick/fork/whatever and stab that pie like OJ Simpson. It should come out clean and slightly moist after inserting and removing from the center.

Take it out, put it somewhere to cool. I like mine warm, so I never can get it to cool! Throw it in a bowl with ice cream or eat it plain. Flavor bomb run on Mouth City.

  • 4.0 medium-large sweet potatoes
  • 1/4 Tsp each nutmeg, allspice, cumin, ground cloves
  • 1.0 tbsp cinnamon
  • 1.0 tsp kosher salt
  • 1.0 Egg
  • 1/2 Cup dark brown sugar
  • 1/4 tsp vanilla extract
  • 1.0 Frozen pie crust of your choice
  • 1.0 Pkg mini marshmallows