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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 eggs |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
3/4 cup sugar |
1/4 cup packed brown sugar |
1 tablespoon king arthur unbleached 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:
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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