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1
Preheat oven to 350 degrees F.
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2
Drain sweet potatoes. Using whatever method you choose - ricer, blender, potato masher, etc - mash sweet potatoes, getting all the lumps out.
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3
Add sweet potato puree, brown sugar, melted butter, vanilla, salt and spices to a mixing bowl. Mix on high for 3 minutes, scrape down sides of bowl and continue to mix for another 2-3 minutes.
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4
Measure out 3/4 cup of heavy cream into a bowl and then break 3 eggs into the cream. Whisk eggs and cream together. Add egg/cream mixture to the sweet potato mixture, mix on medium-high speed for 3-5 minutes, scraping sides of bowl.
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5
Pour into unbaked pie shell. Bake in a preheated 350 degree F oven for 50-60 minutes. Pie is done when cake tester comes out clean when poked in middle, or when center does not appear fluid.
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6
If you would like your crust to stay lighter, cover pie lightly with foil while baking. Let pie cool completely before cutting.
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7
For marshmallow topping: adjust wrack to top half of oven, turn broiler on high, cover baked pie with miniature marshmallows, pop under broiler for less than one minute, or until marshmallows brown. Pie can also be served with a dollop of whip cream. Enjoy!
