Thread: Sweet Potatoes
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Old April 1, 2012   #13
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,518

Sweet Potato Custard Pie

2 small sweet potatoes
3/4 Cup marshmallow creme (spray inside of measuring cup with non-stick spray, or coat inside with a little butter. It will slide right out.)
1/2 Cup butter-softened
1 can (5oz.) evaporated milk
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 Cup granulated sugar
1/4 Cup packed light brown sugar
1 Tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Unbaked, 9 inch pastry shell
Whipped topping

• Preheat oven to 350 degrees.

• Place sweet potatoes in a large saucepan; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer 10-20 minutes, or until sweet potatoes are tender.
• Drain potatoes and cool enough to peel and chop.

• Place peeled and cut sweet potatoes in a large mixing bowl; mash with electric mixer.
• Add marshmallow creme and butter; beat until smooth.
• Add milk, eggs and extracts; mix well.
• Combine the sugars, flour cinnamon and nutmeg; gradually beat into potato mixture, until well blended.
• Pour into unbaked pastry shell.

• Bake at 350 degrees for 45-55 minutes, or until a knife put in the center of the pie, comes out clean.
• Cool on wire rack.
• Serve with whipped topping.
• Refrigerate leftovers.

Yield: 8 servings
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