Hayley's Sweet Potato Pie

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 

1. Combine drained yams, cinnamon, brown sugar, salt, butter, and orange juice in a large saucepan. 
2. Warm the ingredients, then smash them all together. 
3. 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).
4. 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.) 
5. Bake in oven at 350°F for 15-30 minutes, or until the marshmallows turn golden brown.