Sweet Potato Pie

It's addicting... you've been warned.

Zach and I made 2 pies on Saturday and I had filling left over, so I decided to make some mini guys. They're sooooo good and they we're really easy.










Sweet Potato Custard Pie

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 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

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 near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. Yield: 8 servings.



*I made the crust from the recipe on the tender flake (lard) brand box so before we get into the whole pie thing here's that recipe. (you can use any pie dough recipe, i just found this one super easy)*

Tender flake pie crust
(this makes a crap load of dough so I actually quartered the recipe)

5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb tender flake lard
1 egg , stirred slightly
1 tablespoon vinegar
1 cup cold water

Directions:

1
Stir the flour and salt together.
2
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
3
In a measuring cup, combine the egg and vinegar.
4
Add enough cold water to make one cup.
5
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
6
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
7
Cover and refrigerate for one hour, you can chill over night, covered, providing you leave it at room temp for 15 mins before rolling.
8
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.