Sweet Potato Custard Pie

• 2 small sweet potatoes, peeled and chopped
• 3/4 cup marshmallow creme
• 1/2 cup butter, cubed
• 1 can (5 ounces) evaporated milk
• 3 large 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 teaspoon ground nutmeg
• Pastry for single-crust pie (9 inches)
• 1/2 cup whipping topping

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 350u0b0 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.

sweet potatoes, marshmallow creme, butter, milk, eggs, vanilla, almond extract, sugar, brown sugar, flour, ground cinnamon, ground nutmeg, pastry, whipping topping

Taken from www.tasteofhome.com/recipes/sweet-potato-custard-pie/ (may not work)