This sweet potato custard pie has a light, airy filling that’s full of delicious flavors like cinnamon and nutmeg and topped with toasted marshmallows. It’s very similar to pumpkin pie, but with a simple yet elegant update. File this under must-have desserts in your Thanksgiving recipes!
This was my first ever sweet potato pie because, if I’m being honest, I always thought they’d taste too much like sweet potatoes and I just wasn’t all about that. But, I was definitely wrong because sweet potato pie tastes VERY similar to pumpkin pie. This sweet potato custard pie has just the right velvety texture without being too ‘eggy’ and tastes absolutely amazing.
Ingredients needed
To make your own sweet potato custard pie, you’ll need the following ingredients:
- 1 9-inch store-bought pie crust **see notes below in the FAQ
sectoin regarding pie crust options - 1 large sweet potato
- 2 eggs
- 1/2 cup brown sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup softened butter
- 14 oz. sweetened condensed milk
- 1 1/2 tsp. pure vanilla extract
- 15 large marshmallows
How to make sweet potato custard pie
- Preheat the oven to 425 degrees. Bake the sweet potato until soft, about 1 hour. Remove and let cool.
- Reduce oven temperature down to 350 degrees F.
- Grease a 9-inch pie pan. Roll the pie crust out to about 10 inches, then carefully transfer to a 9-inch pie plate. Gently press it into the dish, trimming off any excess dough around the edges, then pinching the edges at the top as you work your way around the entire crust.
- In a large mixing bowl, add the two eggs, the flesh of the baked sweet potato, brown sugar, nutmeg, cinnamon, salt, softened butter, sweetened condensed milk, and vanilla. Mix on medium until thoroughly combined and smooth.
- Pour the mixture into the pie crust and bake for 60 minutes or until the center is set and a knife comes out clean.
- Remove from the oven and let cool.
- Once cooled, slice the large marshmallows into thirds, then carefully
arrange in a spiral circle in the center of the pie. Then, using a kitchen torch, toast the tops of the marshmallows. - Slice and serve
Recipe FAQs and Tips
What type of store-bought pie crust works best?
I tested this recipe with both a frozen 9″ deep dish crust that comes in a metal pie
What does sweet potato pie taste like?
Because sweet potato pie is made with almost the same ingredients as a pumpkin pie, it tastes very much like a pumpkin pie. The biggest difference is in the texture, where pumpkin pie is denser, whereas sweet potato custard pie has a lighter, fluffier texgture.
Do you refrigerate sweet potato pie?
Yes, after the pie has fully cooled at room temperature, you’ll want to refrigerate it if not serving immediately. You can also store leftovers in the refrigerator for up to three days.
Recipe tips
- Time-saving tip – bake the pie the day before and refrigerate overnight. Then, add the marshmallows just before serving.
- Use your own homemade pie crust recipe, if preferred.
- For a gluten-free version, use my gluten-free galette dough recipe and roll out as you would for a 9″ pie.
- For an aesthetic upgrade, when using a frozen deep-dish 9″ pie crust in a metal tin, drop the metal tin down into a decorative ceramic pie plate before serving.
Recommended kitchen tools for this recipe
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Sweet Potato Custard Pie
Sweet Potato Custard Pie
This sweet potato custard pie has a sweet, velvety filling that's full of delicious flavors like cinnamon and nutmeg and topped with toasted marshmallows. It's very similar to pumpkin pie, but with a simple yet elegant update.
Ingredients
- 1 9-inch store-bought pie crust **see notes below regarding pie crust options
**see notes below regarding pie crust options
- 1 large sweet potato
- 2 eggs
- 1/2 cup brown sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup softened butter
- 14 oz. sweetened condensed milk
- 1 1/2 tsp. pure vanilla extract
- 15 large marshmallows
Instructions
- Preheat the oven to 425 degrees. Bake the sweet potato until soft, about 1 hour. Remove and let cool.
- Reduce oven temperature down to 350 degrees F.
- Grease a 9-inch pie pan. Roll the pie crust out to about 10 inches, then carefully transfer to a 9-inch pie plate. Gently press it into the dish, trimming off any excess dough around the edges, then pinching the edges at the top as you work your way around the entire crust.
- In a large mixing bowl, add the two eggs, the flesh of the baked sweet potato, brown sugar, nutmeg, cinnamon, salt, softened butter, sweetened condensed milk, and vanilla. Mix on medium until thoroughly combined and smooth.
- Pour the mixture into the pie crust and bake for 60 minutes or until the center is set and a knife comes out clean.
- Remove from the oven and let cool.
- Once cooled, slice the large marshmallows into thirds, then carefully arrange in a spiral circle in the center of the pie. Then, using a kitchen torch, toast the tops of the marshmallows.
- Slice and serve
Notes
- Store-bought crust options: I tested this recipe with both a frozen 9" deep dish crust that comes in a metal pie plate and a 9" Pillsbury roll-out pie crust. Both crusts worked well, but as you can see in some of the pictures, the 9" deep dish wasn't quite deep enough, and some of the filling baked over the edge. When I rolled out the other pie crust, I rolled it out to about 10" and then pinched the edges, and it was deep enough. Whichever store-bought pie crust you choose, be sure to leave a little bit of space between the filling and the top of the pie crust as it will expand as it bakes. You could also use your own homemade pie crust if preferred.
- Time-saving tip - bake the pie the day before and refrigerate overnight. Then, add the marshmallows just before serving.
- Use your own homemade pie crust recipe, if preferred.
- For a gluten-free version, use my gluten-free galette dough recipe and roll out as you would for a 9" pie.
- For an aesthetic upgrade, when using a frozen deep-dish 9" pie crust in a metal tin, drop the metal tin down into a decorative ceramic pie plate before serving.
- Nutritional Disclaimer
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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