SWEET POTATO PIE WITHOUT EGGS OR MILK RECIPES

Steps:

• Crust:
• To Prepare the Sweet Potatoes:
• Sweet Potato Filling:

Steps:

• Place the potatoes in a large pot
• Fill it with enough water to completely submerge the potatoes by an inch or two
• Turn the heat to high and bring the water to a boil
• Once boiling, cook the potatoes for at least 15 minutes or until tender enough that the potatoes can easily be pierced with a knife
• Drain to potatoes and place them into an ice water bath to cool
• Once cool, peel the potatoes—the skin should easily peel away
• Preheat the oven to 425°F
• Place the whole, peeled potatoes into a stand mixer, fitted with a paddle attachment
• Mix the potatoes on a low speed until smooth
• Add the mascarpone, maple syrup, brown sugar, 1/2 of the lemon zest, 1/2 teaspoon cinnamon and the salt
• Pour the mixture into the pie shell then place the pie onto a cookie sheet
• Bake the pie for 15 minutes and then lower the heat to 350°F and cook for an additional 45 minutes
• Remove the pie and let cool
• Pour the cream into the bowl of a stand mixer fitted with the whisk attachment
• Whip the cream until soft peaks start to form
• Add in the marshmallow fluff and mix on high until the cream begins to stiffen and the marshmallow creme is incorporated
• Add in the remaining 1/2 teaspoon cinnamon and lemon zest
• Mix until just combined
• Spread the marshmallow whipped cream over top of the pie and serve
• The pie can be made up to 2 days ahead of time
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