It wouldn’t be Thanksgiving at my house without sweet potato pie, a recipe handed down from my mother. It’s super easy with only six ingredients and it only takes 20 minutes to bake. I could skip the turkey and feast on this alone.
SWEET POTATO PIE RECIPE
6 cups cornflakes
3 teaspoons sugar
2 tablespoons butter or other whipped spread
40 ounce can of yams in light syrup, drained
16 ounce can crushed pineapple packed in pineapple juice
10 ounces marshmallows
Heat the oven to 350 F.
In the oven, heat the butter or substitute in a 9” x 13” baking pan until just melted. Set the pan aside.
In a large bowl, combine the cornflakes and sugar. With a mallet or the bottom of a cup, crush together.
Pour the melted butter or substitute from the baking pan into the bowl containing the cornflake mixture, leaving the pan greased.
Stir the cornflake mixture and transfer the mixture to the greased baking pan. With a large spoon, spread the cornflake mixture evenly across the bottom and up the sides to form the crust.
In the bowl, combine the drained yams and crushed pineapple with pineapple juice. Mix well, but do not over-mix. This should be a little chunky.
Pour yam and pineapple mixture on top of the crust. Distribute evenly and, with the back of a large spoon, smooth out the top. Distribute the marshmallows evenly over the filling.
Place the pan in the oven and bake until the marshmallows are slightly toasted, about 20 minutes. Serve immediately or at room temperature.