Discover the essence of Southern sweetness with our irresistible Sweet Potato Custard Pie recipe. Inspired by Allen Dikker’s culinary expertise at Potatopia, this dessert is a delightful departure from the ordinary. Picture a light and fluffy custard, made with 1 cup of mashed, cooked sweet potato, and balanced perfectly with 1-1/2 cups of sugar. As a nod to tradition, our pie boasts a velvety texture and a touch of warmth from ⅛ teaspoon of ground ginger. Topped with gingered whipped cream and a hint of fresh orange rind, this Thanksgiving treat is a masterpiece of fall flavors, offering a comforting journey through the heart of the South.

Indulge in the ultimate Thanksgiving dessert experience with our Best Sweet Potato Custard Pie. Crafted to perfection, this homemade delight features Allen Dikker’s expertise and Southern cuisine’s charm. Imagine a harmonious blend of 3 large eggs, 1-2/3 cups of milk, and the star ingredient, 1 cup of mashed, cooked sweet potato. The result? A light and airy custard that pays homage to tradition while embracing innovation. Our recipe promises the perfect balance of sweetness and richness, with the added zing of fresh orange rind. Topped with gingered whipped cream, this Southern Sweet Potato Pie is sure to become the highlight of your holiday table, making every bite a celebration of comfort and flavor.

Sweet Potato Custard Pie recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 8

Cuisine: Southern

Ingredients:

• 1 cup (240g) mashed, cooked sweet potato
• 1-1/2 cups (300g) sugar
• 1-2/3 cups (400ml) milk
• 3 eggs
• ½ teaspoon salt
• ⅛ teaspoon ground ginger
• 1 teaspoon grated fresh orange rind
• 1 unbaked 9-inch (23cm) pastry shell

Expanded Ingredients with Flavor Profile Insights:

• 1 cup (240g) mashed, cooked sweet potato (boil or bake and mash until smooth): The sweet potato serves as the star ingredient, providing a natural sweetness and a velvety texture to the custard. Its earthy undertones complement the spices and contribute to the pie’s distinct Southern charm.
• 1-1/2 cups (300g) sugar: Sugar not only sweetens the pie but also plays a crucial role in achieving the desired custard consistency. It balances the natural earthiness of sweet potatoes, ensuring a harmonious blend of flavors.
• 1-2/3 cups (400ml) milk: Milk adds creaminess and richness to the custard, elevating the texture and making each bite decadent. The dairy also helps mellow the sweetness, creating a well-rounded flavor profile.
• 3 large eggs: Eggs act as a binding agent, providing structure to the custard while contributing to its airy and light consistency. They enhance the overall richness and contribute to the pie’s smooth texture.
• ½ teaspoon salt: Salt is a flavor enhancer that brings out the sweetness of the sweet potatoes, creating a balanced and nuanced taste. It also helps to heighten the other spices in the recipe.
• ⅛ teaspoon ground ginger: Ground ginger adds a subtle warmth and depth to the flavor profile, complementing the sweetness of the sweet potatoes. It introduces a hint of spiciness that lingers, creating a more complex and intriguing taste.
• 1 teaspoon grated fresh orange rind: The fresh orange rind provides a citrusy brightness that cuts through the richness of the custard. It adds a layer of freshness to the flavor profile, enhancing the overall depth and preventing the pie from becoming overly sweet.
• 1 unbaked 9-inch (23cm) pastry shell (homemade or store-bought): The pastry shell serves as the vessel for this delightful creation. Its flaky, buttery crust adds a contrasting texture to the creamy custard, creating a satisfying and well-balanced bite.

How to Make Sweet Potato Custard Pie:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine sugar, milk, eggs, salt, ground ginger, and grated orange rind with the mashed sweet potato.
3. Pour the mixture into the unbaked pastry shell.
4. Bake for 1 hour or until a knife inserted in the center comes out clean.

Expert Tips:

• For a velvety texture, ensure the sweet potato is thoroughly mashed.
• Experiment with adding a pinch of cinnamon for an extra layer of flavor.
• To avoid a soggy crust, blind-bake the pastry shell  for 5-7 minutes before adding the filling.
• Garnish with toasted pecans for a delightful crunch.
• If desired, serve warm with 1 cup of heavy cream whipped with ¼ cup brandy.

Recipe FAQs:

• Q: Can I make this pie in advance? A: Yes, you can prepare the pie a day ahead and refrigerate. Warm in the oven before serving.
• Q: Can I use canned sweet potato puree? A: While fresh sweet potatoes are recommended, canned puree can be used as a time-saving alternative.
• Q: Is there a substitute for fresh orange rind? A: Orange zest can be used as a substitute for fresh orange rind.
• Q: Can I freeze leftovers? A: Yes, the pie can be frozen for up to a month. Thaw in the refrigerator before reheating.

Savor the love baked into every slice of this Sweet Potato Custard Pie, and don’t forget to top it with gingered whipped cream for a heavenly experience! For more dessert inspiration, check out our Pinterest Dessert Board. If you’re in the mood for cake, explore our sweet potato bundt cake recipe.

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Sweet Potato Custard Pie Recipe

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 1 minute

Total Time: 1 hour 11 minutes

Forget the sweet potato casserole this Thanksgiving and bake a Sweet Potato Custard Pie instead. Trust me, your family and guests will love you and insist you bring it again next year!

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Ingredients

• 1 cup mashed, cooked sweet potato
• 1-1/2 cups sugar
• 1-2/3 cups milk
• 3 eggs
• ½ teaspoon salt
• ⅛ teaspoon ground ginger
• 1 teaspoon grated fresh orange rind
• 1 unbaked 9-inch pastry shell

Instructions

1. Preheat oven to 350 degrees F.
2. Mix sugar, milk, eggs, salt, ginger, and orange rind into the cooked sweet potato.
3. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean.
4. (If desired, serve warm with 1 cup of heavy cream whipped with ¼ cup brandy.)

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 90mgSodium: 290mgCarbohydrates: 72gFiber: 1gSugar: 62gProtein: 10g

Nutritional Information may not be accurate

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