Sweet Potato Custard Pie

Ingredients

• 2 small sweet potatoes, peeled and chopped
• 3/4 cup marshmallow creme
• 1/2 cup butter, cubed

• 1 (5 ounce) can 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 cinnamon
• 1/8 teaspoon nutmeg
• 9 inches pastry shells, unbaked
• 1/2 cup whipped topping

Directions

1. 1

   Place sweet potatoes in a large saucepan; cover with water.

2. 2

   Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender.

3. 3

   Drain potatoes and place them in a mixing bowl; mash.

4. 4

   Add marshmallow creme and butter; beat until smooth.

5. 5

   Add milk, eggs and extracts; mix well.

6. 6

   Combine the sugars, flour, cinnamon, and nutmeg; gradually beat into potato until well blended.

7. 7

   Pour into pastry shell and bake at 350 for 45-50 minutes or until a knife comes out clean.

8. 8

   Cool on a wire rack.

9. 9

   Serve with whipped topping.

10. 10

    Refrigerate any leftovers.