SWEET POTATO CUSTARD PIE

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Sweet Potato Custard Pie image

I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed
1 can (5 ounces) evaporated milk
3 large 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
Pastry for single-crust pie (9 inches)
1/2 cup whipping topping

Steps:

  • 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 creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.

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