1 (9 inch) pie crust
1/2 cup butter
1/2 cup packed light brown sugar
1 (4 ounce) can sweetened condensed milk
1 cup white sugar
1 tablespoon lemon juice
3 eggs
1 tablespoon lemon juice
2 teaspoons vanilla extract
10 sweet potatoes, peeled and cubed
1 teaspoon almond extract
1 (8 ounce) can whipped cream
1 tablespoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round baking pans.
In a large bowl, cream together butter, brown sugar and sweetened condensed milk until smooth. Beat in the lemon juice, lemon juice and eggs. Beat in the lemon juice, lemon juice and vanilla. Mix in the flour mixture. Fold in the marshmallows and 1/2 cup whipped cream, then mix in the white sugar and lemon juice. Spread filling into the prepared pan. Place foil over baking sheet to prevent leaking.
Bake in preheated oven for 30 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until a toothpick inserted into center of the pie comes out clean.
Remove foil from filling, and let cool completely. In a large bowl, mix as much lemon juice as you like. Fold in the lemon juice mixture (if desired). Spread lemon-lime flavoring over cooled pie. Chill pie overnight or several hours before serving.