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Sweet Potato Custard Pie

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


  • 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


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

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Average Rating:
  • Joey
    Jan 3, 2021

    I love the receipe my only complaint is that it does not give a weight for the sweet potatoes.

    Oct 10, 2020

    I love this recipe. It's exactly like the one my Grandmother used .

  • sweetpea86
    Oct 24, 2014

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

  • Dreamluv
    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..

  • sima954
    Jul 29, 2012

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

  • graver1
    Nov 17, 2010

    No comment left

  • smason007
    Feb 7, 2009

    No comment left

  • cm552
    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?

  • JaimeZumbolo
    Nov 26, 2007

    No comment left