Sweet Potato Custard Pie Recipe

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

3 eggs

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.