Sweet Potato Custard Pie
Sweet Potato Custard Pie is awesome. No kidding. I love sweet potatoes and there’s hardly anything better than a Sweet Potato Pie. But THIS Sweet Potato Custard Pie is to die for! I’m not kidding.
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This pie has marshmallow creme and almond extract in the ingredients which put it over the top in deliciousness. I’ve made this recipe several times–it’s great for holiday baking but, quite frankly, it is SO good that you will want to make it frequently and sweet potatoes can be purchased all year round these days.
I found this recipe glancing through a Taste of Home magazine one year and wanted to try it since it had marshmallow creme listed in the ingredients. It is beyond A-M-A-Z-I-N-G!!! It is the most sensational sweet potato pie you will ever taste. I think once you try it you will be hooked, too. You won’t want to make sweet potato pie any other way after trying it with marshmallow creme.
If you’re looking for a fantastic way to use up garden sweet potatoes, or you are looking to provide a special holiday treat for your family, than look no farther than this superb Sweet Potato Custard Pie recipe. You won’t be disappointed. In fact, I believe you will be as impressed with this delicious pie as much as I was when I first tasted it. We’ve served it to friends and given the recipe out to many. Whoever makes this recipe just loves it.
When I initially posted this pie right after I began my blog in June 2012, my pictures were taken with an iPhone 3 so they weren’t as clear and beautiful as I would have liked. That’s the way most of my first year posts turned out.
It’s a miracle anyone even wanted to follow my blog back in those days! I’ve been remaking all those first year recipes and recently remade this fabulous Sweet Potato Custard Pie for Christmas dinner 2015. It was lip-smacking good. 🙂
Sweet Potato Custard Pie is to die for! No kidding. This is the BEST Sweet Potato Pie you’ll ever eat.
I can’t tell you how wonderful the marshmallow creme and almond extract enhance the flavors of this pie. Serve Sweet Potato Custard Pie with whipped cream or ice cream. A Snickerdoodle Ice Cream would be PERFECT on this fabulous pie!
While Sweet Potato Custard Pie has a little bit of cinnamon and nutmeg, it isn’t overly spiced. Instead, it get’s its terrific flavor from the marshmallow creme and almond and vanilla extracts in the batter.
Here’s what I did.
I used these ingredients, plus one unbaked pie shell.
For the pie filling: Mash cooked, sweet potatoes in large mixing bowl. Add marshmallow creme and softened or melted butter. Mix with an electric mixer to combine.
Add evaporated milk, eggs, vanilla, almond extract, sugar, brown sugar, cinnamon, nutmeg and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Mix with an electric mixer to combine.
Pour mixture into a deep dish 10-inch unbaked pie shell. I used my homemade pie crust and baked at 350 for about 1 hour and 10 minutes. After the pie cooled I sprinkled it lightly with powdered sugar.
Serve plain, with Cool Whip or ice cream.
Sweet Potato Custard Pie is the BEST sweet potato pie you will ever eat. You won’t go back to any drab ways of making Sweet Potato Pie after trying this excellent recipe!
This is a great holiday baking dessert, but sweet potatoes are available year round so this is great to top off a bowl of Ham and Lima Bean Soup, La Madeleine’s Tomato-Basil Soup, or Chicken-Chickpea-Potato Soup.
Here’s the recipe.
SWEET POTATO CUSTARD PIE
(Recipe adapted From Taste of Home Annual Recipes – 2004)
Sweet Potato Custard Pie
Equipment
- 1 10-inch pie plate
- 1 baking dish to bake sweet potatoes
- 1 potato masher to mash sweet potatoes after baking
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 wire cooling rack
Ingredients
- 2 small sweet potatoes baked, peeled, and mashed (or 1 large)
- 3/4 cup marshmallow crème
- 1/2 cup unsalted butter softened or melted
- 5 oz. can evaporated milk
- 3 large eggs
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 tbsp. UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 10 inch unbaked pastry shell
- 1/2 cup whipped topping or non-dairy whipped topping
Instructions
- Bake potatoes in baking dish.
- Peel sweet potatoes and put in a large mixing bowl.
- Mash sweet potatoes with potato masher.
- Add marshmallow crème and butter; beat with an electric mixer until smooth.
- Add milk, eggs, extracts, sugars, flour, cinnamon and nutmeg; beat into potato mixture until well blended.
- Pour into pastry shell.
- Bake at 350° for 45-50 minutes or until a knife comes out clean.
- (My 10-inch shell took 1 hour 10 minutes to cook thoroughly).
- Cool on a wire rack.
- Serve with whipped topping or ice cream.
- Refrigerate leftovers.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
- 2 small (or 1 large) sweet potatoes, baked, peeled, and mashed
- ¾ cup marshmallow crème
- ½ cup [url href=”http://www.landolakes.com/” target=”_blank” title=”land ‘o lakes”]Land ‘O Lakes[/url] unsalted butter, softened or melted
- 5-oz. can [url href=”https://www.verybestbaking.com/carnation/products” target=”_blank” title=”carnation evaporated milk”]Carnation[/url] evaporated milk
- 3 eggs
- 1 ½ tsp. vanilla
- 1 tsp. almond extract
- ¾ cup sugar
- ¼ cup packed brown sugar
- 2 tbsp. [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal unbleached flour”]Gold Medal [/url]UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank”]10-inch deep dish unbaked pastry shell[/url]
- ½ cup whipped topping
- Bake potatoes, peel, then mash potato with potato masher.
- Add marshmallow crème and butter; beat until smooth.
- Add milk, eggs, extracts, sugars, flour, cinnamon and nutmeg; beat into potato mixture until well blended.
- Pour into pastry shell.
- Bake at 350° for 45-50 minutes or until a knife comes out clean.
- (My 10-inch shell took 1 hour 10 minutes to cook thoroughly).
- Cool on a wire rack.
- Serve with whipped topping or ice cream.
- Refrigerate leftovers.
If your family likes sweet potatoes they will love this marvelous pie.
Here’s a side view so you can see the texture of Sweet Potato Custard Pie. Personally, I like Sweet Potato Custard Pie for breakfast! This is a great pie to make for Thanksgiving. Trade out your traditional Pumpkin Pie for this grand recipe.
You may also enjoy these delicious recipes!
Sweet Potato Custard Pie
Equipment
- 1 10-inch pie plate
- 1 baking dish to bake sweet potatoes
- 1 potato masher to mash sweet potatoes after baking
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 wire cooling rack
Ingredients
- 2 small sweet potatoes baked, peeled, and mashed (or 1 large)
- 3/4 cup marshmallow crème
- 1/2 cup unsalted butter softened or melted
- 5 oz. can evaporated milk
- 3 large eggs
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 tbsp. UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 10 inch unbaked pastry shell
- 1/2 cup whipped topping or non-dairy whipped topping
Instructions
- Bake potatoes in baking dish.
- Peel sweet potatoes and put in a large mixing bowl.
- Mash sweet potatoes with potato masher.
- Add marshmallow crème and butter; beat with an electric mixer until smooth.
- Add milk, eggs, extracts, sugars, flour, cinnamon and nutmeg; beat into potato mixture until well blended.
- Pour into pastry shell.
- Bake at 350° for 45-50 minutes or until a knife comes out clean.
- (My 10-inch shell took 1 hour 10 minutes to cook thoroughly).
- Cool on a wire rack.
- Serve with whipped topping or ice cream.
- Refrigerate leftovers.
5 Comments
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