Servings: Makes 1 (9-inch) pie, 8 to 10 slices

2 cups sweet potato, baked, peeled and mashed (about 2 large sweet potatoes) 2 cups sweet potato, baked, peeled and mashed (about 2 large sweet potatoes)
1 recipe Everyday Pastry pie shell 1 recipe Everyday Pastry pie shell
2 large eggs 2 large eggs
300 ml can condensed milk 300 ml can condensed milk
1 1/2 cups granulated sugar 1 ½ cups granulated sugar
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg ½ teaspoon ground nutmeg
1/2 teaspoon salt ½ teaspoon salt
1 recipe Vanilla Marshmallow 1 recipe Vanilla Marshmallow

Preheat the oven to 375°F.
Poke several holes in each sweet potato and place them in a baking dish. Bake for approximately 1 hour, or until the sweet potatoes are soft to the touch when you give them a light squeeze. Remove the sweet potatoes from the oven and set them aside until they are cool enough to remove the skins with a small paring knife. The skins should peel off very easily. Place the peeled sweet potato flesh in a medium bowl and mash it with the back of a fork until smooth. Set aside.
Turn down the oven temperature to 350°F.
Make a batch of Everyday Pastry. Take one half of the chilled dough and place it on a lightly floured work surface. Use a rolling pin to roll the dough to about ⅛ inch thick and 11 inches in diameter. Carefully fold the dough into quarters and gently transfer it to the pie dish. Unfold the pastry and press it lightly into place. Trim the dough with a knife or scissors to leave about 1-inch overhang. Roll and tuck the remaining 1-inch overhand back under the edges of the pie shell. Use your index finger of your right hand to push the dough out toward the edge of the pie shell and your index finger and thumb of your left hand to pinch it into a point each time you do. Continue until you have circled the pie shell. Set aside.
In another bowl, whisk together the eggs, condensed milk, sugar, cinnamon, nutmeg, and salt. Add the egg mixture to the sweet potato and his until fully combined.
Pour the sweet potato filling into the prepared pie shell and bake for 60 to 75 minutes, or until the center of the pie is set and the shell is a lovely golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack before topping with the marshmallow.
Prepare a batch of Vanilla Marshmallow. The marshmallow will begin to set almost immediately, so don’t start this step too soon.
Spoon the prepared marshmallow over the top of the cooled pie and use the bath of the spoon to make gentle swirls on top. It is best to leave the pie to sit for at least 2 hours to let if set up fully prior to browning and slicing. Once the marshmallow has fully set, you can use your kitchen blowtorch to carefully brown and toast it.

Vanilla Marshmallow:  Vanilla Marshmallow:
3/4 cup water  ¾ cup water
1 envelope powdered gelatin (approximately 1 tablespoon)  1 envelope powdered gelatin (approximately 1 tablespoon)
1 cup granulated sugar  1 cup granulated sugar
1/4 cup light corn syrup  ¼ cup light corn syrup
1/2 teaspoon salt  ½ teaspoon salt
1 tablespoon pure vanilla  1 tablespoon pure vanilla
2 cups unsweetened shredded coconut  2 cups unsweetened shredded coconut
In a stand mixer fitted with a paddle attachment, pour in 1/4 cup of the water and sprinkle the powdered gelatin over top. Set aside to allow the gelatin to soften.  In a stand mixer fitted with a paddle attachment, pour in ¼ cup of the water and sprinkle the powdered gelatin over top. Set aside to allow the gelatin to soften.
In a medium pot over high heat, combine the sugar, corn syrup, salt, and another 1/4 cup water. Bring to a rolling boil and continue to boil for 1 minute without stirring. Remove from the heat.  In a medium pot over high heat, combine the sugar, corn syrup, salt, and another ¼ cup water. Bring to a rolling boil and continue to boil for 1 minute without stirring. Remove from the heat.
With the mixer speed on low, mix the gelatin once or twice to combine with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low speed.  With the mixer speed on low, mix the gelatin once or twice to combine with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low speed.
Turn the mixer speed to high and continue to whip for 10 to 12 minutes, until the marshmallow batter becomes very thick, white, and fluffy. Stop the mixer, add the vanilla, and then whip briefly to combine.  Turn the mixer speed to high and continue to whip for 10 to 12 minutes, until the marshmallow batter becomes very thick, white, and fluffy. Stop the mixer, add the vanilla, and then whip briefly to combine.