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Sweet Potato Custard Pie

Sweet Potato Custard Pie
5 votes, 5.00 avg. rating (96% score)

Yield: 8 servings

This Sweet Potato Custard Pie is a holiday favorite with our readers.


  • 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.)

Updated Tuesday, July 23rd, 2002
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2 Responses to Sweet Potato Custard Pie

  1. Anonymous November 9, 2004 at 1:59 pm #

    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.

  2. Anonymous November 9, 2004 at 7:35 pm #

    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.

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