Sweet Potato Custard Pie
Indulge in the comforting sweetness of a homemade Sweet Potato Custard Pie, a timeless dessert that blends creamy texture with irresistible autumnal flavors. Made with tender, mashed sweet potatoes, a blend of warming spices like cinnamon and nutmeg, and a rich custard base of evaporated milk and eggs, this pie delivers a luscious filling nestled in a flaky pie crust. Perfectly balanced with both granulated and brown sugar, its subtle caramel notes elevate each bite. With just 25 minutes of prep time and a golden bake in the oven, this classic Southern-inspired treat is easy to make and perfect for any gathering or holiday feast. Serve it topped with whipped cream or vanilla ice cream for a truly unforgettable dessert experience.
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Recipe Information
Ingredients
- 2 large (about 1 1/2 cups mashed) Sweet potatoes
- 0.75 cup Granulated sugar
- 0.25 cup (packed) Brown sugar
- 0.25 cup (melted) Unsalted butter
- 1 cup Evaporated milk
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 prepared (homemade or store-bought) 9-inch pie crust
Instructions
Preheat your oven to 350°F (175°C).
Wash the sweet potatoes and place them in a large pot of boiling water. Cook for 40-50 minutes, or until tender when pierced with a fork.
Drain the sweet potatoes and allow them to cool. Peel off the skin and mash the flesh until smooth (you should have about 1 1/2 cups).
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until smooth.
Add the melted butter, evaporated milk, eggs, and vanilla extract to the bowl. Whisk together until fully blended.
Stir in the ground cinnamon, ground nutmeg, and salt. Mix until all the ingredients are well combined.
Pour the custard mixture into the prepared 9-inch pie crust, spreading it evenly.
Place the pie on the middle rack of the preheated oven and bake for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Remove the pie from the oven and let it cool to room temperature. The center will firm up as it cools.
Serve the Sweet Potato Custard Pie plain, or top with whipped cream or a scoop of vanilla ice cream for an extra treat. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 439.3 g | 160% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 252.4 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1105 mg | 85% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
