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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
Details
Preparation
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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