• Preheat oven to 425 degrees F.
• Brown butter in small saucepan. Once browned, remove from heat. See video on how to brown butter in NOTES.
• Scald milk in separate saucepan. Cool (can be warm, but not hot) See video on how to scald milk in NOTES.
• Add pureed sweet potatoes to large bowl, then add browned butter, cooled scalded milk (it can be warm, but not hot), cinnamon, flour, brown sugar and eggs. Whisk until combined.
• Pour into unbaked pie crust. Bake for 10 minutes at 425 degrees F.
• Turn oven down to 325 degrees F and bake for another 30- 35 minutes or until firm. I found 30 minutes was perfect. * I recommend using a thermometer (I use my meat thermometer) to check for doneness. The thermometer should register 170 degrees F. The pie may not "look" ready, but it is. You don't want to overcook it.
• Cool on wire rack for 10 minutes, then chill in fridge for at least 2 hours.

Marshmallow Whipped cream

• In a medium bowl, whip the whipped cream to soft peaks with an electric mixer on high speed (with the whisk attachment).
• In a separate bowl, add ¼ teaspoon of water to marshmallows, then melt the marshmallows in the microwave for about 10 seconds and stir. * The stirring will usually melt the remaining unmelted marshmallows. However, if not melted, return to microwave in 10 second intervals until melted.
• Add melted marshmallows to whipped cream and beat on medium speed, to stiff peaks.

Garnish

• Add marshmallow whipped cream to the top of cold pie. Sprinkle cinnamon sprinkles and additional marshmallows, if desired.