Post by chief_cook2 on Sept 29, 2004 6:10:43 GMT -6
2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter or margarine, 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 all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teapsoon ground nutmeg
1 unbaked pastry shell (9 inches)
1/2 cup whipped topping
Place the sweet potatoes in a large saucepan; cover with water. Bring
to a boil. Reduce heat; cover and simmer for 10 minutes or until
tender. Drain potatoes and place in a large mixing bowl; mash. Add
marshmallow creme and butter; beat until smooth. Add milk, eggs and
extracts; mix well. Combine sugar, flour, cinnamon and nutmeg;
gradually beat into potato mixture until well blended. Pour into
pastry shell. Bake at 350 for 45-50 minutes or until a knife comes
out clean. Cool on a wire rack. Serve with whipped topping.
Refrigerate leftovers. Yield: 8 servings.