Candied yam pie.

We had lots of leftover candied yams, so turned them into a pie.

What you need:

Leftover candied yams (ours have brown sugar, ginger, cardamon, cinnamon, allspice, the kitchen sink) that still have some bits of marshmallow on top.

Ginger snaps, butter, brown sugar

3 eggs

Marshmallows


How you do it:

Turn the oven on to 350. Crunch up the ginger snaps (NOT IN YOUR MOUTH), mix them up with some butter and brown sugar (I'm sorry, I just don't measure-- maybe one day?). Mix it all up really well. Spray a pie dish with that awesome pan spray stuff, then press the ginger snappy stuff into the bottom and up the sides, pressing in really well. Put the dish into the oven, then turn it OFF. Leave the crust in there while you make the filling.

Whisk those three eggs up super well, then whisk in the yams, plus add some more brown sugar (and spices if you want it more spicy yum). Pour into the pie crust, smooth it out, and bake for awhile at 350. I say awhile, because my oven is a bitch and sometimes is super hot and cooks things really fast. It might be 30 minutes, it might be 45? I forgot to look at the clock too. I would suggest that you look at a recipe for yam or pumpkin pie...

Anyway, when the edges are cooked, and the middle is almost cooked, cover the entire thing in marshmallows. Don't put them too close to the edge, or you will be peeling marshmallow off your oven for awhile (ahem). They will slide as they heat up... Let the pie bake just long enough for the marshmallows to puff up and start to brown a tiny bit. Not melt and slide off your pie (ahem).

Cool that pie on a rack until you don't get boiling sugar burns from the marshmallows, but do eat it warm. It's really good warm. It is also good at room temperature. It was all gone before we could put it in the refrigerator, so I don't know what it tastes like cold. Prolly really good.