Sweet Potato Pie

This is a version of sweet potato pie that my mother used to make. She always made it without a crust so it's healthier. Traditionally served at Thanksgiving and Christmas.

1. 1

   Set oven to 200C or 180C for fan oven.
   
   1. Peel sweet potatoes and cut into chunks. Put in pan and cover with cold water. Bring to boil, lower heat and simmer until soft but still firm. Sweet potatoes cook much faster than normal potatoes so don't over cook them.
   
   2. Drain the sweet potatoes and immediately put them in a bowl. Add butter, pinch of salt and pepper, if desired. Mash thoroughly.
   
   3. Place the mashed sweet potatoes into a cooking dish (any shape will do but medium-sized). Smooth the mixture so you have an even layer.
   
   4. Place marshmallows on top and completely cover the sweet potatoes. Place in oven.
   
   5. If you have a window in your oven, it will be like waching marshmallows toasting on an open fire! They swell slightly, melt and turn a toasty colour. Takes roughly 20-25 minutes to cook but make sure they don't burn.
   
   Americans like to eat sweet and savory foods together so sweet potato goes great with a roast turkey. Try it sometime. One of my sons likes to save his slice of sweet potato pie for dessert and adds a bit of single cream. Naughty but nice.