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Sweet Potato Custard Pie


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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.


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