Sweet Potato Custard Pie 

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling

MAKES: 8 servings

Ingredients

• 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
• Pastry for single-crust pie (9 inches)
• 1/2 cup whipping topping

Directions

1. 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.
2. Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.
3. 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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