"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sweet Potato Custard Pie Recipe

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This recipe for Sweet Potato Custard Pie, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Monday, March 16, 2009


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

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 350F for 45-50 minutes or until a knife comes out clean. Cool on a wire rack. Serve with whipped topping.

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