Sweet Potato Marshmallow Pie

1. Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 375°F.

2. For filling, in a large bowl combine mashed sweet potatoes, sugar, pumpkin pie spice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until combined.

3. Place pastry shell on the oven rack. Carefully pour filling into pastry shell. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool completely on wire rack.

4. Before serving, preheat broiler. In a large bowl combine marshmallows and pecans; mound on top of pie. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until marshmallows are softened and lightly browned. Drizzle with caramel topping.

Pastry for a Single-Crust Pie

1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.