Sweet Potato Slab Pie with Marshmallow Whipped Topping

Steps

• 1

  Heat oven to 450°F.
• 2

  In large microwavable bowl, place sweet potatoes and water. Cover loosely with paper towel. Microwave on High 13 to 18 minutes, stirring twice, until potatoes are fork-tender and can be mashed (bowl will be HOT; handle carefully). Drain potatoes; rinse with cold water, and drain thoroughly. With potato masher, mash potatoes well. Measure 2 1/4 cups of the potatoes, and set aside to cool. Reserve any remaining potatoes for another use.
• 3

  Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.

  
• 4

  Fit crust into 15x10x1-inch pan, pressing firmly into bottom, corners and sides. Fold extra crust underneath and slightly on top edges of pan; flute edges. Poke bottom and sides of crust with fork. Bake 7 to 9 minutes or until light golden brown; remove from oven to cooling rack.

  
• 5

  Reduce oven temperature to 375°F.
• 6

  In blender or food processor, add mashed sweet potatoes, brown sugar, eggs, half-and-half, lemon juice, cinnamon and ginger; cover securely, and blend mixture until smooth.
• 7

  Pour filling mixture into pan. Bake 23 to 28 minutes or until center of filling is set. Cool on cooling rack 30 minutes. Refrigerate at least 1 hour until completely cool.

  
• 8

  In chilled medium bowl, beat whipping cream until stiff peaks form; add marshmallow creme, and beat until blended and smooth. Cut pie into 4 rows by 4 rows. Serve with topping. Store loosely covered in refrigerator.