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Sweet Potato Custard Pie Recipe

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This recipe for Sweet Potato Custard Pie is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed
1 can (5 oz) evaporated milk
3 eggs
1 tsp vanilla
1/4 tsp almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 Tbs flour
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 unbaked pastry shell (9 inches)
1/2 cup whipped topping
Directions:
Directions:
Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender. Drain potatoes and place in a large mixing bowl; mash. Add marshmallow creme 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 350ºF for 45-50 minutes or until a knife comes out clean. Cool on a wire rack. Serve with whipped topping.
Number Of Servings:
Number Of Servings:
8

 

 

 

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