Sweet Potato Custard Pie

• 2 small sweet potatoes, peeled and chopped
• 34 cup marshmallow creme
• 12 cup butter, cubed
• 1 (5 ounce) can evaporated milk
• 3 eggs
• 1 teaspoon vanilla extract
• 14 teaspoon almond extract
• 34 cup sugar
• 14 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 18 teaspoon cinnamon
• 18 teaspoon nutmeg
• 9 inches pastry shells, unbaked
• 12 cup whipped topping

1. Place sweet potatoes in a large saucepan; cover with water.
2. Bring to a boil.
3. Reduce heat, cover and simmer for 10 minutes or until tender.
4. Drain potatoes and place them in a mixing bowl; mash.
5. Add marshmallow creme and butter; beat until smooth.
6. Add milk, eggs and extracts; mix well.
7. Combine the sugars, flour, cinnamon, and nutmeg; gradually beat into potato until well blended.
8. Pour into pastry shell and bake at 350 for 45-50 minutes or until a knife comes out clean.
9. Cool on a wire rack.
10. Serve with whipped topping.
11. Refrigerate any leftovers.

sweet potatoes, marshmallow creme, butter, milk, eggs, vanilla, almond, sugar, brown sugar, flour, cinnamon, nutmeg, pastry shells

Taken from www.food.com/recipe/sweet-potato-custard-pie-301016 (may not work)