Ingredients for Vanilla Wafer Sweet Potato Pie
- 1 (10 ounce) box vanilla wafers
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 3 cups mashed cooked sweet potatoes
- 1 (8 ounce) package cream cheese, softened
- Dark Corn Syrup
- 2 large eggs
- Pumpkin Pie Spice
- 1 teaspoon vanilla extract
- 1 cup miniature marshmallows
- 1/2 cup light corn syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
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How to Make Vanilla Wafer Sweet Potato Pie
- Preheat oven to 325°F (160°C). Finely crush 35 vanilla wafers and place in a medium bowl.
- Add 1/4 cup (56g) melted butter and 2 tablespoons (20g) granulated sugar to the crushed wafers. Mix until well blended.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Coarsely crush the remaining 10 vanilla wafers.
- Combine the coarsely crushed wafers with 1 tablespoon (14g) melted butter.
- Set aside for later use.
- In a large bowl, combine: 2 lbs (907g) cooked sweet potatoes (mashed), 8 oz (227g) cream cheese (softened), 1/4 cup (50g) granulated sugar, 1/4 cup (60ml) light corn syrup, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon vanilla extract.
- Beat with an electric mixer on medium speed until the mixture is smooth and well blended.
- Pour the sweet potato filling into the prepared pie crust.
- Bake for 1 hour, or until a knife inserted into the center comes out clean.
- Sprinkle the reserved crushed wafer topping evenly over the pie.
- Top with 1 cup (113g) mini marshmallows.
- Bake for another 5-7 minutes, or until the marshmallows are golden brown and the filling is set.
- Let the pie cool completely on a wire rack before refrigerating.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
58g
Fat
32g
Carbs
16g
