Marianne’s Sweet Potatoe Pie – Our Family Holiday Tradition to Yours

By: Kristen Hernandez

Every family has their own holiday traditions, but you’ve got to admit, it’s all about the dessert. Side dishes are a close second. My mother, Marianne Rivera, created this recipe for Sweet Potatoe Pie when I was a little girl living in The Bronx. It’s been a holiday tradition in my family now for over 40 years. Now, I’m proud to share it with the families of Pompano Beach.

Initially, it was intended to be a side dish, a complement to her holiday roast. It still is, but the creamy mixture, loaded with warm spices such as cinnamon and nutmeg and topped with decadent, roasted marshmallows have this pie doubling down as a dessert.

It’s the perfect accompaniment to any roast you might make or a deliciously creamy, sweet treat. Try it this holiday season and this pie is sure to be in your family as long as it has been in mine.

Sweet Potato Pie – Makes Two 9-inch pies

Ingredients:

2 Deep Dish Pie crust – you can use frozen, pre-rolled, or make your own

5 large, sweet potatoes – not Yams         1 tbsp. of good quality cinnamon (freshly grated, if possible)

1- 4 oz. can evaporated milk                        ½ tsp. Nutmeg (freshly grated, if possible)

5 large eggs                                                 ¼ tsp. Cloves

2 tbsp. unsalted butter                                 1 tsp. good quality vanilla extract

½ cup sugar                                                  1/8 tsp. salt

½ cup dark brown sugar                               1 bag mini marshmallows

Directions:

Boil potatoes with skin on for about 45 minutes or until you can pierce through with a fork and potatoes are soft. Drain and cool.

Preheat oven to 350 degrees. Place pie shells into pie plate, prick with fork to prevent bubbles then bake 13-15 minutes, or until lightly browned.

While shells bake, peel and chop potatoes and place in a large bowl. Add unsalted butter and evaporated milk. Puree until silky smooth. Add remaining ingredients, except the marshmallows. Mix until well blended.

Add filling to baked and cooled pie crusts.  Top both pies with the bag of marshmallows.

Bake until marshmallows are toasted, about 35-40 minutes. (If you’re like me and enjoy your marshmallows extra crispy, use a blow torch to roast them or place under broiler for a few minutes.)