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+ servings

Sweet Potato Custard Pie

thetimelessbaker
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!
4.67 from 3 votes
Prep Time 1 hour
Cook Time 40 minutes
cooling time 4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 223 kcal

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

Nutrition

Serving: 1large slice (without whipped cream)Calories: 223kcalCarbohydrates: 21gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 77mgPotassium: 181mgFiber: 1gSugar: 15gVitamin A: 4869IUVitamin C: 1mgCalcium: 58mgIron: 1mg
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