Sweet potato custard pie is a smooth, creamy custard pie with spiced with cinnamon, cloves and nutmeg. If you like pumpkin pie, you will love this pie!
2cupsmashed, cooked sweet potatoes,room temperature
½cupgranulated sugar
1teaspoonground cinnamon
¼teaspoonground cloves
¼teaspoonground nutmeg
Pinchofof salt
3largeeggs, beaten
1cupbuttermilk
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