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Total Time:
Prep Time: 25 min
Cook Time: 45 min

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Ingredients

For 8 Servings

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2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed
1 can (5 oz) evaporated milk
3 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 tbsp king arthur unbleached all-purpose flour
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
pastry for single- crust pie (9 inches)
1/2 cup whipping topping

Directions

Step By Step View

1 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.
2 Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.
3 Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. Yield: 8 servings.

Directions

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1. 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.

2. Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.

3. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. Yield: 8 servings.

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