Fluffy Sweet Potato Custard Pie
My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! —Valerie Lockett, Tumwater, Washington
Total TimePrep: 40 min. Bake: 45 min. + cooling
Makes2 pies (8 servings each)
- Pastry for two single-crust pies (9 inches)
- 2 cups mashed cooked sweet potatoes (about 2 medium)
- 1/2 cup butter, softened
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 6 large eggs, separated
- 1 cup whole milk
- Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges.
- In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture.
- Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.