1 (18 ounce) package sweet potato pie filling
1/2 cup white sugar
3 tablespoons brandy
1 teaspoon vanilla extract
1 (8 ounce) generous portion French baguette, cut into 1/2 inch cubes
1 1/2 cups milk
1 teaspoon butter, melted
1 cup butter, softened
3 eggs
1 (10 ounce) can evaporated milk
1 cup miniature marshmallows
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pie pan or 6 small dish pie pans.
Crumble sweet potatoes and spread them in the bottom of a greased and floured pie pan. Place the filling, sugar, brandy, vanilla and butter layers on top of the sweet potatoes. Place marshmallows in the middle of each pie layer. Pour the milk mixture into the creased and floured crust. Icing the marshmallows after serving, if desired. Place pie in a 9 inch pie pan.
Bake in preheated oven for 1 hour, or until golden brown. Serve warm or cold. Garnish with buttercream frosting and chocolate glaze if desired.