Preheat the oven to 425F.

Transfer the pie crust to your pie plate and crimp the edges. Line the crust with parchment paper and top with pie weights (or beans, rice or coffee beans...)

Bake for 10 minutes. Remove weights and parchment paper and reduce oven temperature to 375F. Return to the oven and bake an additional 7 minutes or until edges are lightly browned.

Reduce oven temperature to 350F.

While the crust is baking, fill a medium pot with water and generously salt.

Peel the sweet potatoes and cute into 1 - 2 inch chunks.

Place the sweet potatoes in the pot and bring the water to a boil. Cook at a low boil until the potatoes are tender, about 15 minutes. Drain well.

In a large mixing bowl, beat together sweet potatoes, butter, brown sugar, molasses, cinnamon, allspice, nutmeg, vanilla extract, and salt. Beat until nice and smooth.

Beat eggs in one at a time.

Transfer filling to the pie crust and smooth the top. Bake 45 minutes or until the center of the pie has set up.

If refrigerating: Cool pie, cover with plastic wrap and refrigerate for up to 3 days. When ready to serve, remove from refrigerator, let warm on counter top for 30 minutes before topping with marshmallows and broiling for 1 to 2 minutes or until marshmallows are golden brown.

If serving: Cool pie slightly, top with marshmallows and broil for 1 to 2 minutes or until marshmallows are golden brown.