Sweet Potato Custard Pie

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Sweet Potato Custard Pie

Ingredients

  • 2 small sweet potatoes, peeled and chopped
  • 3/4 cup marshmallow crème
  • 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
  • 1 unbaked pastry shell (9 inches)
  • 1/2 cup whipped topping

Directions

  1. 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 crème and butter; beat until smooth. Add the milk, eggs and extracts; mix well.

  2. Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture until well blended. Pour into pastry shell.

  3. Bake at 350 degrees 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.

Recipe courtesy of

Taste of Home

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