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an overhead shot of a sweet potato custard pie

Sweet Potato Custard Pie

  • Author: Jennifer
  • Prep Time: 20
  • Cook Time: 120
  • Total Time: 2 hours 20 minutes
  • Yield: 8 1x


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. 


  • 1 9-inch store-bought pie crust **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


  1. Preheat the oven to 425 degrees. Bake the sweet potato until soft, about 1 hour. Remove and let cool.
  2. Reduce oven temperature down to 350 degrees F.
  3. 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.
  4. 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.
  5. Pour the mixture into the pie crust and bake for 60 minutes or until the center is set and a knife comes out clean.
  6. Remove from the oven and let cool.
  7. 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.
  8. Slice and serve


  • 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
  • Category: dessert
  • Cuisine: American

Keywords: sweet potato pie, sweet potato custard pie, thanksgiving recipes, thanksgiving desserts