• Preheat the oven to 400 degrees, line a baking sheet with parchment paper or aluminum foil. Scrub the potatoes and poke several holes in each one with a fork. Place the sweet potatoes on the baking sheet and roast for 45 minutes or until soft. Remove them from the oven and let them cool until you are able to handle them.
• Place the pie crust into a pie dish and add a piece of parchment paper on top and place 1 pound dried beans or pie weights into the pie *see notes. Bake for 8-10 minutes, remove the crust from the oven and let the crust cool for 5 minutes. Discard the beans.
• Using a spoon scoop out the flesh of the sweet potatoes into a bowl (3 cups) discard the skins.
• Add in the butter, brown sugar, cinnamon, nutmeg and salt and using a hand mixer blend until smooth. Mix in the eggs just until blended.
• Add in the heavy cream and mix until the filling is smooth.
• Spread the filling into the pie crust and smooth out the top using a spatula.
• Place the pie on a baking sheet *see notes and bake for 55-60 minutes (if the crust is getting to brown cover the edges with foil or use a pie shield) the pie should be slightly jiggly.
• Remove from the oven and let cool for several hours, then place in the refrigerator until ready to serve.

For The Marshmallow Whip

• In a medium bowl add the cold heavy cream and using a hand mixed or stand mixer whip on high until soft peaks form about 3-4 minutes.
• Then add in the powdered sugar and beat until stiff peaks form about 1 minute.
• Then beat in the marshmallow fluff and beat just until combined. You don't want to over mix or it wont hold its shape.
• When the pie is ready to serve pipe or spoon some whipped cream on top and serve!