Sweet Potato Custard Pie

Name: Sweet Potato Custard Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings.
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

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

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 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.

Reviews

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Average Rating:

sweetpea86

Oct 24, 2014

I love this pie. I will definitely be serving this pie for the holidays.
Dreamluv

Jun 25, 2013

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..
sima954

Jul 29, 2012

this was a HIT @ thanksgiving,! cant wait 2 make it again this yr =)
cm552

Nov 23, 2008

This recipe sounds really good! Can it be made with canned sweet potatoes or canned pumpkin? And how much would I use?