Ingredients
2 small sweet potatoes, peeled and chopped3/4 cup marshmallow creme1/2 cup butter, cubed1 can (5 ounces) evaporated milk3 large eggs1 teaspoon vanilla extract1/4 teaspoon almond extract3/4 cup sugar1/4 cup packed brown sugar1 tablespoon all-purpose flour1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmegPastry for single-crust pie (9 inches)1/2 cup whipping topping
Preparation
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.
Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.
Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
