Mallow-Praline Sweet Potato Pie ~
~ adapted from Better Homes and Gardens ~
Preheat oven to 450 degrees Fahrenheit. Stir together 1 1/2 cups flour and 1/2 teaspoon salt.
Using a pastry blender,
cut in 1/4 cup shortening and 1/4 cup unsalted butter.
Sprinkle 1 tablespoon ice water over part of the flour mixture and toss gently with a fork. Repeat with additional ice, 1 tablespoon at a time (1/4 to 1/3 cup total), until moistened. Gather into a ball, knead gently until it holds together.
Prick with a fork along sides and bottom of shell. Line pastry with a double thickness of foil and bake for 8 minutes. Remove foil; bake for 6 to 8 minutes more or until pastry is golden. Cool on a rack.
Turn oven heat down to 375.
In a large bowl, stir together 1 2/3 cups mashed, cooked sweet potatoes and 1/2 cup granulated sugar.
Stir in 1/4 cup pure maple syrup,
1 teaspoon finely chopped crystallized ginger, 1/2 teaspoon ground cinnamon,
1/2 teaspoon freshly grated nutmeg, 1/4 teaspoon allspice, and 1/8 teaspoon salt. Add 3 lightly beaten eggs. Gradually stir in 1 cup buttermilk.
Pour filling into pastry shell; bake until center appears set when shaken.
About 15 minutes before pie is throroughly baked, prepare the topping: In a small saucepan, melt 2 tablespoons unsalted butter over medium heat.
Stir in 2 tablespoons packed dark brown sugar,
2 tablespoons maple syrup,
and 2 tablespoon milk. Cook and stir until mixture comes to a boil.
Add the combination of 1 cup miniature marshmallows and 1/2 cup chopped pecans; top the pie.
Carefully pour hot brown sugar-syrup over the marshmallows and pecans.
Place back in the oven and lightly brown and melt. Cool on a wire rack for 1 hour, cover and chill for 2 hours.
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