Today’s Best Recipe is a sweet potato custard pie.
Forget the sweet potato casserole this Thanksgiving and bake a Sweet Potato Custard Pie instead. Trust me, your family and guests will love you and insist you bring it again next year!
Sweet Potatoes are popular here in the South. This root vegetable is sweet-tasting and starchy.
In the South, Sweet potato slices are fried in bacon drippings, turned into Sweet potato fries or chips, and often made by deep-frying sweet potatoes, in the fashion of French fried potatoes.
Allen Dikker, the owner and creator of the all-potato concept restaurant, Potatopia, is well versed in comfort foods. He steps outside those traditions and with his creation of this fall custard pie!
Let’s just call the sweet potato pie the cousin to the traditional pumpkin pie. After all, they’re similar.
To begin with, they’re made using mostly the same ingredients: eggs, cinnamon, pumpkin, nutmeg, condensed milk. Except instead of squash, we’re using sweet potatoes. Either way, the flavor is similar, except this sweet potato pie is lighter and fluffier than dense pumpkin.
Or. Let’s just say Sweet potato pie represents love. I mean, I made you a pie, that seems like I care a lot about you. Am I right?!
And since I love you, I’m also thinking this love should be topped with gingered whipped cream. Oh, can you imagine?! Big dollops of thick, delicate whipped cream on top of this cooled pie, and sprinkled with toasted pecans.
Are we in heaven?!
I’m going to share the recipe here and then go find something to wipe up all this drool!
You might want to check out our Pinterest Dessert Board for more great recipes like this sweet potato custard pie.
Sweet Potato Custard Pie
1 cup mashed, cooked sweet potato
1-1/2 cups sugar
1-2/3 cups milk
½ teaspoon salt
⅛ teaspoon ground ginger
1 teaspoon grated fresh orange rind
1 unbaked 9-inch pastry shell
How to Make Sweet Potato Custard Pie
Preheat oven to 350 degrees F.
Mix sugar, milk, eggs, salt, ginger, and orange rind into the 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 ¼ cup brandy.)