Sweet Po-tot-o Pie

Tots!, p. 145

20 ounces sweet potato tots

2 large eggs

¾ cup sugar

4 tablespoons (1/2 stick) unsalted butter, melted

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Pinch of ground nutmeg

Frozen 9-inch deep-dish piecrust (or your favorite piecrust)

1 cup mini marshmallows

Vanilla ice cream, for serving (optional)

Ken's didn't have sweet potato tots so I made do with sweet potato fries.

Preheat the oven to 350F with an oven rack in the top position.

Place half of the tots in a microwave-safe bowl and microwave on high for about 2 minutes, pausing occasionally to stir, until the tots have defrosted and broken apart.

Combine the eggs and the sugar in a large bowl and whisk together until the mixture has lightened in color, about 3 minutes. Whisk in the butter, then add the cinnamon, vanilla, and nutmeg and whisk to combine. Stir in the mashed tots with a wooden spoon until fully combined.

Pour the tot mixture into the piecrust. Top the tot mixture with the remaining whole tots, then place the marshmallows on top.

Different aesthetic effect, but same basic idea.

Bake the pie until the filling is set and the marshmallows are browned, about 50 minutes.

You have to admit that looks pretty neat.

Allow to cool for 20 minutes. Serve warm with vanilla ice cream, if you like.

Sweet Po-tot-o Pie will keep, covered in the refrigerator, for up to 3 days. Let it come to room temperature before serving.

Check out the layers!

My Rating: 4/5 "This a really nice sweet potato pie. It takes a bit to get used to the different texture of the tots (or fries) on top, but once you do it's an interesting total package. Come in with an open mind and enjoy the novelty!"