Sweet Potato Custard Pie
From Yankee Magazine
Potatoes Recipes
Yield: 8 servings
- 1 cup mashed, cooked sweet potato
- 1-1/2 cups sugar
- 1-2/3 cups milk
- 3 eggs
- 1/2 teaspoon salt
- 1/8 teaspoon ground ginger
- 1 teaspoon grated fresh orange rind
- 1 unbaked 9-inch pastry shell
Preheat oven to 350 degrees F. Mix sugar, milk, eggs, salt, ginger, and orange rind into cooked sweet potato. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean. (If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.)
Reviews by Readers
This is a very easy recipe and I am planning on using it for the holidays. The only thing I did different was to add 1/8 tsp of ground clove. I just liked the little extra flavour it added. I also used the homemade whipped cream from heavy whipping cream. It was a delightful addition. – Reviewed by Suzy Heaton
I make this recipe, minus the pie crust, but add pecans, brown sugar and butter mixed together and sprinkle over the top, it bakes into a crunchy topping. We eat it as one of the main dishes while warm, and as a dessert once cold. – Reviewed by Maria Troutman
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