24 Jul Sweet Potato Custard Pie Recipe
2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pastry for single-crust pie (9 inches)
1/2 cup whipping topping
How to make it
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts.
Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.
Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
Yield: 8 servings.