Sweet potato custard pie is a smooth, creamy custard pie with spiced with cinnamon, cloves and nutmeg. If you are a fan of pumpkin pie, you will love this pie!
Sweet Potato Custard Pie
Where did sweet potatoes originate? Sweet potatoes can be traced back to the New World and the North American Colonies. The term sweet potato wasn’t used until the 18th century and was used to differentiate the sweet potato from the traditional savory white potato. Sweet potatoes have become a staple in many savory dishes for their nutritional value, but also in many baked goods like this pie as well!
Sweet potato custard pie is really similar to pumpkin pie, but instead of using pumpkin, mashed sweet potatoes are used to make the silky smooth custard filling for this pie. While sweet potato pie has traditionally been a southern specialty, this classic pie has been a holiday favorite all across the U.S. If you like pumpkin pie, give sweet potato custard pie a try!
How to Make Sweet Potato Custard Pie
The recipe for this sweet potato pie begins using mashed, cooked sweet potatoes for the filling that are spiced with cinnamon, nutmeg and cloves. If making freshly mashed sweet potatoes, allow them to cool completely before using for this recipe. The remainder of the ingredients are fairly common and the steps for this recipe are minimal.
The pie is served with freshly whipped cream and I like to garnish mine with candied nuts, which are easy to make and great to keep in your freezer for recipes like this. Need an easy pie crust recipe? Check out my no fail pie crust recipe!
Ingredients
2 cups mashed, cooked sweet potatoes
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Pinch of salt
3 eggs, beaten
1 cup buttermilk
Instructions
Roll out pie crust on a floured surface, press into 9” pie plate and trim edges. Prick all over with fork.
In a medium sized bowl, combine the sweet potato, granulated sugar, ground cinnamon, cloves, nutmeg and pinch of salt. Add in beaten eggs and the buttermilk.
Pour into prepared crust. Use a pie shield or foil to keep the crust from browning too much; bake at 375°F for 35-40 minutes until completely set and the edges of the pie begin to puff. Chill 2-4 hours; serve with whipped cream and garnish with nuts or candied nuts.
Tips for Sweet Potato Custard Pie
- This pie does not freeze well
- Pie will keep refrigerated for up to 72 hours
- If using freshly mashed sweet potatoes, allow them to cool to room temperature before using in this recipe
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Want more pie recipes? Check out these recipes!
Sweet Potato Custard Pie
Equipment
- 1 9" pie plate
- mixing bowls of various sizes
- pie shield or foil
Ingredients
- 1 prepared 9" pie crust
- 2 cups mashed, cooked sweet potatoes, room temperature
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of of salt
- 3 large eggs, beaten
- 1 cup buttermilk
- freshly whipped cream, for serving
Instructions
- Roll out prepared pie crust; press into 9” pie plate and trim edges. Prick all over with fork.
- In a medium sized bowl, combine the sweet potato, granulated sugar, ground cinnamon, cloves, nutmeg and pinch of salt.
- Add in beaten eggs and the buttermilk.
- Pour into prepared crust. Use a pie shield or foil to keep the crust from browning too much; bake at 375°F for 35-40 minutes until completely set and the edges of the pie begin to puff.
- Cool pie on wire rack, then chill 2-4 hours; serve with freshly whipped cream. Refrigerate any leftovers.
Notes
- This pie does not freeze well
- Pie will keep refrigerated for up to 72 hours
- If using freshly mashed sweet potatoes, allow them to cool to room temperature before using in this recipe
- Makes 8 larger slices, 12 smaller slices
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