Sweet Potato Custard Pie

From: Taste of Home Cookbook:2004

Sweet Potato Custard Pie
Sweet Potato Custard Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    small sweet potatoes, peeled and chopped

  • 3/4

    cup marshmallow cream

  • 1/2

    cup butter

  • 1

    can (5 oz) evaporated milk

  • 3

    eggs

  • 1

    tsp. vanilla extract

  • 1/4

    tsp. almond extract

  • 3/4

    cup sugar

  • 1/4

    cup packed brown sugar

  • 1

    Tbsp. flour

  • 1/8

    tsp. ground cinnamon

  • 1/8

    tsp. ground nutmeg

  • 1

    unbaked pastry shell (9")

  • 1/2

    cup whipped topping

Directions

Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for about 10 minutes or until tender. Drain potatoes and place in a large mixing bowl; mash. Add marshmallow cream 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 pastry shell. Bake at 350F for 45-50 minutes or until a knife comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.

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