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
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
Reviews
I love the receipe my only complaint is that it does not give a weight for the sweet potatoes.
I love this recipe. It's exactly like the one my Grandmother used .
I love this pie. I will definitely be serving this pie for the holidays.
I love this recipe and it is the only on that gives just the right texture and it is so smooth. Every time I make them always have to make at least two or three and they always get gone.. This recipe is the BEST..
this was a HIT @ thanksgiving,! cant wait 2 make it again this yr =)
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This recipe sounds really good! Can it be made with canned sweet potatoes or canned pumpkin? And how much would I use?
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