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Sweet Potato Custard Pie


From: Taste of Home Cookbook:2004

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  • 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



Step 1

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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