Dessert Recipes

Fluffy Sweet Potato Custard Pie

Fluffy Sweet Potato Custard PieMy grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe…

Fluffy Sweet Potato Custard Pie

Fluffy Sweet Potato Custard Pie


Pastry for two single-crust pies (9 inches) 2 cups mashed cooked sweet potatoes (about 2 medium) 1/2 cup butter, softened 1 cup sugar 1 tablespoon all-purpose flour 2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg 6 large eggs, separated 1 cup whole milk


Preheat oven to 350┬░.

On a lightly floured surface, roll dough into two 1/8-in.

-thick circles; transfer to two 9-in.

pie plates.

Trim crust to 1/2 in.

beyond rim of plates; flute edges.

In a large bowl, beat potatoes and butter until blended.

Beat in sugar, flour, vanilla and nutmeg.

Add egg yolks, one at a time, beating until blended.

Add milk; beat well.

With clean beaters, beat egg whites until stiff peaks form.

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Fold into sweet potato mixture.

Pour into pastry shells.

Bake 45-55 minutes or until a knife inserted in the center comes out clean.

Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning.

Remove foil.

Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts 1 piece:

  • 342 calories, 20g fat (12g saturated fat), 117mg cholesterol, 245mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 6g protein.

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