Ingredients:
45 vanilla wafers
1/4 cup butter, melted
1 tablespoon butter, melted
2 tablespoons sugar
1 (40 ounce) cans sweet potatoes, drained
4 ounces cream cheese
1/4 cup sugar
1/4 cup dark corn syrup
2 eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup miniature marshmallows
Directions:
Preheat oven to 325 F Finely crush 35 of the wafers, place in medium bowl. Add 1/4 cup butter and 2 tablespoons sugar, mix until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely crush remaining 10 wafers; combine with remaining 1 tablespoons butter. Set Aside for later use.
Place sweet potatoes, cream cheese, 1/4 cup sugar, corn syrup, eggs, spice and canilla in medium bowl.Beat with electric mixer on medium speed until mixture is well blended. Pour into crust.
Bake 1 hour or until knife inserted in center comes out clean. Then top with wafers and marshmallows. Bake for another 5 minutes or until marshmallows are golden. Cool completely. Refrigerate until ready to serve. Store leftovers in the refrigerator.
Servings: Serve
Time preparation: 15 min.
Time total: 80 min.