Sweet Potato Pie with Lime Zest

Ingredients

• 2 whole Frozen Pie Shells (9-inch Size)
• 1 can 32 Ounce Can, Sweet Yams/potatoes In Syrup
• 1 cup Light Brown Sugar
• ⅓ cups Sugar
• ¼ cups Pure Honey
• 2 teaspoons Cinnamon
• 1 bag 16 Ounce Bag, Mini Marshmallow
• 1 whole Lime (for Zest)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Drain the canned sweet potatoes well and mash them in a bowl until mostly smooth.

2. Stir the light brown sugar, sugar, honey, cinnamon and grated zest from the whole lime into the mashed sweet potatoes until evenly combined.

3. Set both frozen pie shells on a baking sheet. Divide the filling evenly between them and spread it smooth.

4. Bake for 15 minutes until the crust edges are golden and the filling is set around the edges.

5. Remove from the oven, scatter the mini marshmallows over the tops of both pies, then bake 5 minutes more until the marshmallows are puffed and lightly golden.

6. Cool for at least 20 minutes before slicing.