Sweet Potato Custard (Pie)
A sweet and creamy pie featuring smooth mashed sweet potatoes blended with sugar, eggs, vanilla, and butter, baked to a golden brown. Its rich, custard-like filling makes it a comforting dessert perfect for family gatherings or holiday celebrations, offering warm flavors with a delightful texture.
Ingredients
Instructions
- Measure cooked, mashed sweet potatoes and put in a large mixer bowl to process on low speed to mash well.
- Add butter while potatoes are hot and mix until incorporated.
- Add sugar, beaten eggs, milk, and vanilla extract to the mixture.
- Pour the mixture into an unbaked pie shell.
- Bake in a preheated 350°F oven for about 1 hour until well set and lightly browned.
Tips & Substitutions
For a smoother custard, ensure your sweet potatoes are well-mashed without lumps. You can substitute the butter with coconut oil for a dairy-free version. If you prefer a richer flavor, consider adding a pinch of nutmeg or cinnamon to the mixture. This sweet potato custard pie can also be made ahead of time for a stress-free dessert.
Serving Suggestions
Serve this sweet potato custard pie warm or chilled with a dollop of whipped cream on top for added indulgence. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce. Consider serving it alongside a fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in an oven set to 350°F for about 10-15 minutes, or until warmed through. Alternatively, you can microwave individual slices for about 30 seconds to 1 minute, checking to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Custard (Pie) contains roughly 662 calories, with 6g protein, 72g carbohydrates, and 29g fat. It is an excellent source of potassium (27% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be used as a convenient alternative. Drain and mash them, ensuring to adjust the sugar content based on their sweetness. This will save you time and still yield a delicious pie.
How do I know when the pie is done baking?
The pie is done when the filling is set and the edges are lightly browned. You can check by gently shaking the pie; if the center jiggles slightly but is not liquid, it’s ready. A toothpick inserted in the center should come out clean.
Can I freeze the sweet potato custard pie?
Yes, you can freeze the pie after it has cooled completely. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).