2 cups puréed sweet potatoes
3 tablespoons sugar
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 cups heavy cream
Mini marshmallows, for topping, optional
1/2 cup milk substitute, such as oat milk
1/2 cup oil (sunflower, safflower, or olive)
To make the crust, follow as instructed.
Preheat oven to 350°. Line an 8" by 8" baking pan with parchment paper. Press crust into the pan and bake until golden, about 10 minutes.
To make the filling, mix together all the filling ingredients until evenly combined.
Add the filling to the crust and bake until set and no longer jiggly in the middle. About 45 to 50 minutes.
Optional: Cover the top with mini marshmallows and broil until golden and toasted, about 1 to 2 minutes.
Let cool completely before slicing and serving.