Taste of Home
Sweet Potato Custard Pie
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 8 servings.
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
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 large 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
-
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 in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts
1 piece: 434 calories, 22g fat (12g saturated fat), 121mg cholesterol, 237mg sodium, 53g carbohydrate (36g sugars, 0 fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC