Sweet Potato Pie Bars with Toasted Marshmallow

1. Preheat Traeger to 350°F. Pierce sweet potatoes with a fork and grill for 1 hour. Turn and continue cooking until tender and approximately 210°F internal. Cool and refrigerate overnight.
2. Fit pie crust into the bottom of a 9½ x 13-inch pan.
3. Peel chilled potatoes and measure 3 cups mashed. Blend with butter, eggs, brown sugar and condensed milk until smooth. Add cinnamon, ginger, nutmeg, vanilla and salt.
4. Pour over the unbaked crust. Bake at 350°F for 45–50 minutes until lightly golden with a slight jiggle in the center. Cool completely and refrigerate overnight.
5. Cut into 12 bars and top each with a S’more Marshmallow. Air fry at 400°F for 4–6 minutes until puffed, molten and beautifully golden brown. Serve immediately while warm and gooey.