INGREDIENTS
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1/2 (14.1-oz.) package refrigerated piecrusts
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Parchment paper
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1 egg yolk, lightly beaten
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1 tablespoon whipping cream
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1/4 cup butter, melted
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1 cup sugar
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1/4 teaspoon salt
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3 large eggs
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3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
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1 cup half-and-half
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1 tablespoon lemon zest
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3 tablespoons lemon juice
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1/4 teaspoon ground nutmeg
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3 egg whites
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1/2 teaspoon vanilla extract
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1/8 teaspoon salt
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1/4 cup sugar
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1 (7-oz.) jar marshmallow crème
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