Sweet Potato Custard Pie
This is the most fantastic Sweet Potato Pie you will ever taste! It has almond extract and marshmallow creme in the filling. It's dynamite for holidays.
Ingredients
- 2 small sweet potatoes baked, peeled, and mashed (or 1 large)
- 3/4 cup marshmallow crème
- 1/2 cup Land ‘O Lakes unsalted butter softened or melted
- 5 oz. can Carnation evaporated milk
- 3 large eggs
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 3/4 cup sugar
- 1/4 cup brown sugar packed
- 2 tbsp. Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 10-inch deep dish unbaked pastry shell
- 1/2 cup whipped topping or non-dairy whipped topping
Instructions
- Bake potatoes, peel, then mash potato with potato masher.
- Add marshmallow crème and butter; beat until smooth.
- Add milk, eggs, extracts, sugars, flour, cinnamon and nutmeg; beat into potato mixture until well blended.
- Pour into pastry shell.
- Bake at 350° for 45-50 minutes or until a knife comes out clean.
- (My 10-inch shell took 1 hour 10 minutes to cook thoroughly).
- Cool on a wire rack.
- Serve with whipped topping or ice cream.
- Refrigerate leftovers.
Notes
NOTE: Preparation time does not include time required to bake sweet potatoes or make a Homemade Pie Crust.
NOTE: This recipe would probably also work with butternut or buttercup squash, or pumpkin.
NOTE: While the recipe calls for 3/4 cup marshmallow creme, I have used a full 7-oz. container when making this and it really amps up the marshmallow creme flavor. So adjust according to your taste.
NOTE: This is the most delicious Sweet Potato Pie I have ever tasted. The combination of marshmallow crème and almond extract give it a superior flavor. This is really a good selection for the holidays.
Recipe adapted from Taste of Home.
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