Sweet Potato Pie
With Marshmallow Meringue Topping

**Graham Cracker Crust**

1-1/2 cups graham crackers, crushed
1/3 cup granulated sugar
1/8 tsp salt
5 Tbsp butter, melted

Preheat oven to 325 F. - Bake 5-minutes. Mix graham cracker crumbs with
sugar and butter. Spread evenly over bottom and sides of a 9-inch pie pan
and bake 5 minutes. Remove from oven and cool.

**Sweet Potato Pie Filling**

1-1/2 cups mashed sweet potatoes (cooked fresh or drained canned)
1 cup (packed) golden brown sugar
1 cup whipping cream
3 large eggs
1 tsp vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground mace
1/4 tsp salt

Preheat oven to 400 F. - Bake 45-minutes.

Place mashed sweet potatoes in large bowl. Whisk in brown sugar,
whipping cream, eggs, vanilla extract, cinnamon, mace and salt. Mix
well and transfer filling to pie crust.

Bake until pie is set the in center, about 45 minutes. Transfer to a
rack and cool.

**Marshmallow Meringue**

1/4 lb Marshmallows (about 2-cups miniature marshmallows)
1 Tbsp Milk
2 Egg Whites
1/4 cup Sugar
1/4 tsp Salt
1/2 tsp Vanilla

Preheat oven broiler. - broil about 1-minute. In a saucepan on the stove
top over medium heat, heat marshmallows and milk, folding gently until
marshmallows are about half melted. Remove from heat and continue folding
until mixture is smooth and fluffy. In a separate bowl, beat egg whites,
add sugar gradually and continue beating until stiff and smooth. Add salt
and vanilla. Fold into marshmallow mixture and spread over pie. Bake
under oven broiler about 1 minute or until light brown. Enough Meringue
for 1 (9-inch) pie.

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