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Sweet Potato Custard Pie

I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.—Kathy Roberts, New Hebron, Mississippi

8 ServingsPrep: 25 min. Bake: 45 min. + cooling

Ingredients

2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed
1 can (5 ounces) evaporated milk
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pastry for single-crust pie (9 inches)
1/2 cup whipping topping

Directions

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.
Combine the sugars, flour, cinnamon and nutmeg; gradually beat into
potato mixture and mix well. Pour into pie shell.
Bake at 350° for 45-50 minutes or until a knife inserted near the

2 of 2

Sweet Potato Custard Pie (continued)

Directions (continued)

center comes out clean. Cool on a wire rack. Serve with whipped
topping. Refrigerate leftovers.
Yield: 8 servings.

Nutrition Facts: 1 serving equals 435 calories, 22 g fat (12 g saturated fat), 122 mg cholesterol, 270 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.