1. Peel, Clean, Chop and Boil sweet potatoes until soft enough to mash.
2. Drain and let cool slightly (I just let them sit there while I work on the caramel sauce).
3. Pre-heat Oven to 350° F

Start Caramel Sauce:

1. In a small saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until a light golden, without stirring (You want it to look like the light caramel used for popcorn balls)

Back to the Sweet Potatoes

1. While the sugar water is boiling, blend together the sweet potatoes, allspice, cinnamon, flour, and butter. Add the eggs and continue blending until completely combined.

Back to the caramel:

1. Once the caramel is a light golden color, turn off the heat and immediately stir in cream and butter. The mixture will bubble up so be careful (the steam is VERY HOT)!
2. Once the Caramel is completely mixed, pour over the Sweet Potato mixture. Blend together until incorporated.
3. Pour into your Pie Crust and bake for about an hour or until the center of the pie is slightly jiggly. A toothpick inserted into the center should come out “Mostly” clean. *If you’re worried about the crust edge over-browning, after 30 minutes do a crust shield, by placing aluminum foil around the edges.
4. Place the pie on a cooling rack and allow the pie to cool for about an hour. The pie might “deflate” slightly, which is perfectly normal. While this is cool, make your marshmallow whipped cream (See whipping cream instructions and ingredients).
5. Once the Pie is completely cool (about an hour or so), top the pie by either pouring over and spreading the whipped cream, covering the pie or dollop using a piping bag over spots on the pie making sure every slice gets a dollop.

Whipping Cream

1. Beat cold heavy whipping cream on high speed using a stand mixer or hand mixer. Beat until soft peaks form (the whipped cream has thickened slightly but does not stand up on its own).
2. Add the marshmallow cream/fluff, and continue whipping on high speed, scraping down the sides of the mixer as needed, until a loose whipped cream forms. The end result will be stiffer than soft peaks but not all the way to a hard peak.