Why You’ll Love this Sweet Potato Custard Pie Recipe
You’re going to adore this Sweet Potato Custard Pie recipe! It’s a delightful blend of creamy sweetness and warm spices that’ll make your taste buds dance.
The texture is so smooth and rich, you’ll find it hard to resist a second slice. Plus, it’s incredibly easy to whip up, making it perfect for any gathering or a cozy night in.
I love how the flavors of sweet potato and marshmallow come together, creating a unique twist on traditional pie. Trust me, this pie will become a favorite in your home, and friends will be asking for the recipe!
Ingredients of Sweet Potato Custard Pie
Let’s plunge into the deliciousness of making a Sweet Potato Custard Pie. This pie is packed with flavor and has a creamy texture that makes it a standout dessert for any occasion. Gathering the right ingredients is the first step to pie perfection, and trust me, you’ll want to have everything on hand before you start baking.
So, here’s what you’ll need to create this scrumptious treat.
Ingredients:
- 2 small sweet potatoes, peeled and chopped
- 3/4 cup marshmallow creme
- 1/2 cup butter, cubed
- 1 (5 ounce) can evaporated milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 9 inches pastry shell, unbaked
- 1/2 cup whipped topping
Now, when it comes to these ingredients, there are a few things to keep in mind. First off, sweet potatoes are the star here, so try to choose ones that are firm and free from blemishes.
And don’t even think about skimping on the marshmallow creme—it’s what gives this pie that irresistible sweetness and creamy texture. If you’re feeling adventurous, you could even swap out the extracts for something a little different, like hazelnut or coconut, but I won’t judge if you stick with the classic vanilla and almond.
Just remember, the better your ingredients, the better your pie will taste, and who doesn’t want to impress their friends and family with a homemade dessert that’s a total showstopper?
How to Make Sweet Potato Custard Pie
Now that you’ve got all your ingredients lined up like little soldiers, it’s time to plunge into the fun part: making your Sweet Potato Custard Pie.
Start by taking those 2 small sweet potatoes, peeled and chopped, and tossing them into a large saucepan. Cover them with water, and bring that to a boil. Once it’s bubbling away, reduce the heat, throw a lid on it, and let them simmer for about 10 minutes, or until they’re nice and tender. This is the moment when you might start to wonder if you actually remembered to turn on the oven; that’s a common rookie mistake, so don’t feel bad if it happens to you.
Once the sweet potatoes are tender, drain them and plop them into a mixing bowl. Get ready to release your inner baker by mashing those sweet potatoes until they’re smooth—no lumps allowed, please.
To the bowl, add in 3/4 cup of marshmallow creme and 1/2 cup of cubed butter. Now, beat that mixture until it’s all creamy and dreamy. Next, pour in 1 (5-ounce) can of evaporated milk and crack in 3 eggs. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract for a little extra flavor kick. Mix it all together until you’ve got a lovely, velvety batter.
Now, let’s bring in the sweet stuff. Combine 3/4 cup of sugar, 1/4 cup of packed brown sugar, 1 tablespoon of all-purpose flour, and a pinch of spices—specifically, 1/8 teaspoon of cinnamon and 1/8 teaspoon of nutmeg.
Gradually beat this sugary mixture into your sweet potato blend until everything is well combined. You’re looking for a smooth consistency here, so don’t rush it.
Once that’s done, pour the mixture into your unbaked 9-inch pastry shell, and slide it into an oven preheated to 350 degrees Fahrenheit. Bake your pie for about 45 to 50 minutes, or until a knife inserted into the center comes out clean.
When it’s ready, let it cool on a wire rack. And just like that, you’ve got yourself a Sweet Potato Custard Pie that’s begging for a dollop of whipped topping.
Sweet Potato Custard Pie Substitutions & Variations
While the classic Sweet Potato Custard Pie is delightful on its own, experimenting with substitutions and variations can elevate it to new heights.
For a healthier twist, I like using Greek yogurt instead of butter; it adds creaminess without the extra calories. If you’re dairy-free, coconut milk works wonderfully in place of evaporated milk.
I’ve also swapped out some sugar for maple syrup, giving the pie a rich, unique flavor. For added texture, I sometimes fold in crushed pecans or walnuts.
Don’t hesitate to play with spices, too—try adding ginger or cardamom for a warm, aromatic touch that surprises the palate!
What to Serve with Sweet Potato Custard Pie
When you serve Sweet Potato Custard Pie, consider pairing it with complementary flavors to enhance the overall experience.
I love adding a dollop of whipped topping for creaminess and a sprinkle of cinnamon for warmth. A scoop of vanilla ice cream also works wonders, bringing a delightful contrast to the pie’s sweetness.
For a revitalizing twist, serve it with a side of spiced apple cider or a light citrus salad. If you want a bit of crunch, crushed pecans or walnuts on top can add texture.
These pairings truly elevate the pie and make for a memorable dessert. Enjoy!
Additional Tips & Notes
To make your Sweet Potato Custard Pie even more enjoyable, I’ve gathered some additional tips and notes.
First, verify your sweet potatoes are fully tender for a smooth filling. You can swap half the sugar for maple syrup for a unique flavor.
Don’t skip the spices; they truly enhance the taste! For a twist, add a pinch of ginger or cardamom.
If you want a firmer pie, bake it slightly longer. Once cooled, refrigerate for a few hours to let the flavors meld.
Ultimately, serve it warm or at room temperature with a dollop of whipped topping for that perfect finish!