Hayley's favorite holiday pie is Pecan Pie, but it's a bit complicated (more thank 5 steps) to make, so her go-to pie to bake for the holidays is Sweet Potato Pie. Hayley's recipe combines the best of Sweet Potato Casseroles and Sweet Potato Pies, for the ultimate holiday dessert (and day-after breakfast).
Get yourself the following ingredients:
- 1 - Mi-Del Graham-style gluten-free crust
- 1 - 40 oz. can of Bruce's Yams (Cut Sweet Potatoes In Syrup) - drained
- 1/2 tsp. Cinnamon
- 1/2 cup - Brown Sugar
- 1/4 tsp. - Vanilla extract
- 1/4 cup - Orange Juice
- 1/3 cup - Butter
- 1/2 tsp. - Salt
- 1/2 bag - Mini marshmallows
- Combine drained yams, cinnamon, brown sugar, salt, butter, and orange juice in a large saucepan.
- Warm the ingredients, then smash them all together.
- Taste it; if it's all good scoop all of the mixture into the pie crust (if not, adjust until you like the taste, then scoop all of the mixture into the pie crust).
- Top the pie mixture with an even layer of miniature marshmallows. (I usually start from the outside and form them in a circle around the permitter of the pie crust, then work my way into the middle, or you can start in the middle and work your way outwards.)
- Bake in oven at 350°F for 15-30 minutes, or until the marshmallows turn golden brown.
