Sweet Potato Custard Pie Recipe

5 4 6
Sweet Potato Custard Pie Recipe
Sweet Potato Custard Pie Recipe photo by Taste of Home
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 2 small sweet potatoes, peeled and chopped
  • 3/4 cup marshmallow creme
  • 1/2 cup butter, cubed
  • 1 can (5 ounces) evaporated milk
  • 3 large 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

Directions

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.
Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell.
Bake at 350° for 45-50 minutes or until a knife inserted in 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

Nutritional Facts

1 piece: 434 calories, 22g fat (12g saturated fat), 121mg cholesterol, 237mg sodium, 53g carbohydrate (36g sugars, 0 fiber), 5g protein.

  • 2 small sweet potatoes, peeled and chopped
  • 3/4 cup marshmallow creme
  • 1/2 cup butter, cubed
  • 1 can (5 ounces) evaporated milk
  • 3 large 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
  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 in 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

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Reviews forSweet Potato Custard Pie

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sweetpea86 User ID: 8055148 60251
Reviewed Oct. 24, 2014

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

MY REVIEW
Dreamluv User ID: 2396957 73067
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.."

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sima954 User ID: 2530416 73066
Reviewed Jul. 29, 2012

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

MY REVIEW
cm552 User ID: 2994886 56438
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?"

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