Sweet Potato Custard Pie Recipe
Sweet Potato Custard Pie Recipe photo by Taste of Home

Sweet Potato Custard Pie Recipe

Read Reviews
5 4 6
Publisher Photo
I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.—Kathy Roberts, New Hebron, Mississippi
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving equals 435 calories, 22 g fat (12 g saturated fat), 122 mg cholesterol, 270 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.


  1. 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.
  2. Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.
  3. 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.
Originally published as Sweet Potato Custard Pie in Taste of Home October/November 2003, p17

Reviews for Sweet Potato Custard Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 24, 2014

"I love this pie. I will definitely be serving this pie for the holidays."

Reviewed Jun. 25, 2013

"I love this recipe and it is the only on that gives just the right texture and it is so smooth. Every time I make them always have to make at least two or three and they always get gone.. This recipe is the BEST.."

Reviewed Jul. 29, 2012

"this was a HIT @ thanksgiving,! cant wait 2 make it again this yr =)"

Reviewed Nov. 23, 2008

"This recipe sounds really good! Can it be made with canned sweet potatoes or canned pumpkin? And how much would I use?"

Loading Image