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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I have been using this recipe for a long time now and it is so good to as the marshmallow creme makes so creamy Ingredients:
2 small sweet potatoes |
3/4 cup marshmallow creme |
1/2 cup butter, cubed |
1 can (5-oz.) evaporated milk |
3 eggs |
1 tsp. pure vanilla extract |
1/4 tsp. pure almond extract |
3/4 cup sugar |
1/4 cup packed brown sugar |
1 tbsp. all-purpose flour |
1/8 tsp. ground cinnamon |
1/8 tsp. ground nutmeg |
1 unbaked pastry shell (9 ) |
1/2 cup whipped topping |
Directions:
1. Place sweet potatoes in a large saucepan, cover with water.
2. Bring to a boil
3. Reduce heat to simmer 10 minutes or until tender.
4. Drain potatoes and peel, place in a large mixing bowl and mash.
5. Add marshmallow creme and butter beat until smooth.
6. Add extracts, milk and eggs, mix well.
7. Combine the sugars, flour, cinnamon and nutmeg, gradually beat into potato mixture until well blended.
8. Pour into pastry shell.
9. Bake for 50 minutes or until a knife comes out clean.
10. Cool on a wire rack.
11. Serve with whipped topping
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