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SWEET POTATO CUSTARD PIE
Sweet Potato Custard Pie
I like sweet potato pie better than pumpkin. I've made this a couple of times, & everybody loved it. This is Kathy Roberts' recipe, New Hebron, Mississippi
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PrintINGREDIENTS
- Servings: 8
- 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
- 1 unbaked pastry shell (9 inches)
- 1/2 cup whipping topping
DIRECTIONS
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 mixing bowl; mash. Add marshmallow creme 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° 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.
RECIPE BACKSTORY
I like sweet potato pie better than pumpkin. I've made this a couple of times, & everybody loved it. This is Kathy Roberts' recipe, New Hebron, Mississippi
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