Sweet Potato Custard Pie

desserts

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Servings: 8

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

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