sweet potato custard pie

Name: Sweet Potato Custard Pie
Prep time: 25 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 small sweet potatoes, peeled and chopped; 3/4 cup(s) marshmallow creme; 1/2 cup(s) butter, cubed; 1 can(s) (5 ounces) evaporated milk; 3 - eggs; 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) almond extract; 3/4 cup(s) sugar; 1/4 cup(s) packed brown sugar; 1 tablespoon(s) all-purpose flour; 1/8 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground nutmeg; - pastry for single-crust pie (9 inches); 1/2 cup(s) whipping topping

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 25 Min

cook time 45 Min

method Bake

Ingredients For sweet potato custard pie

2 sm

sweet potatoes, peeled and chopped
3/4 c

marshmallow creme
1/2 c

butter, cubed
1 can

(5 ounces) evaporated milk
3

eggs
1 tsp

vanilla extract
1/4 tsp

almond extract
3/4 c

sugar
1/4 c

packed brown sugar
1 Tbsp

all-purpose flour
1/8 tsp

ground cinnamon
1/8 tsp

ground nutmeg
pastry for single-crust pie (9 inches)
1/2 c

whipping topping

How To Make sweet potato custard pie

1
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts.

2
Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.
3
Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
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