Got to Be NC
Recipe by: Lisa Prince

Turtle Sweet Potato Pie with toasted Marshmallows

Place foil around the edges of your crust before baking then take the foil off about 10 minutes before cooking is complete. Also, for best results, use fresh NC sweet potatoes. You can bake them or boil them and then the skin will peel right off. It’s so easy and it gives the pie a better texture.

Servings: 12
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour
Meal Type: Dessert
NC Ingredients: Sweet Potatoes, Eggs, Pecans

Print Recipe

Ingredients

1
pound sweet potatoes, cooked and peeled
1/4
cup butter or margarine
1
(14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1
teaspoon grated orange rind
1
teaspoon vanilla extract
1
teaspoon ground cinnamon
1
teaspoon ground nutmeg
1/4
teaspoon salt
2
eggs
1/4
cup caramel ice cream topping
1/2
cup pecan pieces
1/2
cup miniature marshmallows
1
(9-inch) unbaked pie crust or just unroll crust into a 9-inch pie plate

Directions

Preheat oven to 350°F.

Place crust into pie plate and shape.

Drizzle bottom of crust with caramel and scatter pecans on top of caramel.

In large bowl, beat sweet potatoes and butter until smooth. Add Eagle Brand, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well.

Pour into crust. Bake 40 minutes or until golden brown.

Top with marshmallows and broil until just toasted. Cool. Garnish as desired.

Store leftovers covered in refrigerator.

 

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.