2 Medium Sweet Potatoes (about 1lb after roasting)
1/4 cup Sugar
2 Tablespoons Butter
2 teaspoons Fresh Ginger
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Vanilla Powder - or 1/2 teaspoon Vanilla Extract
2 Tablespoons Cream
2 teaspoons Baking Powder
1 Package Swedish Ginger Thins (about 30 cookies)
4 Tablespoons Butter, melted
FOR THE COOKIE CRUST:
Pulse cookies in blender until the are fine crumb.
Mix cookie crumbs with melted butter and press into a 9" pie plate or spring form pan.
Place in refrigerator until ready to use.
FOR THE FILLING:
Preheat oven to 350 degrees.
Pierce Sweet Potatoes with a fork and place on a parchment lined cookie sheet.
Roast sweet potatoes 50-70 minutes, until cooked through and easy to pierce with a fork.
Allow Sweet Potatoes to cool.
Cut sweet potatoes in half and scoop baked potato pulp out of the skins and into a bowl.
Add remaining filling ingredients and blend until smooth. I prefer to use an immersion blender to ensure the filling is smooth without introducing a lot of air.
Remove prepared cookie crust from the refrigerator and fill with filling.
Place into the oven and cook for 55 minutes. The pie will puff up considerably, but will settle as it cools.
Once pie has cooled, top with marshmallows and toast with a torch or by placing briefly under the broiler before serving.