Sweet Potato Custard Pie Recipe

It’s that time of year again when the summoning of sweet potato pies draws near. I have a houseful of sweet potato pie lovers (except for the husband who doesn’t care for any pie with cinnamon spice) so they get to enjoy my trials, and fortunately, not too many errors in the pie experimentation department.

Here is a recipe for Sweet Potato Custard Pie that doesn’t last too long after baking. It calls for the egg yolks and whites to be separated. After the pie filling is mixed, the whites are whipped and folded into the liquid. The result is a mousse-like layer on the finished pie. Depending on how dry the sweet potatoes are, you’ll have more of a liquid or thicker batter when it is all said and done.

Sweet Potato Custard Pie

• 3 large eggs, separated
• 1/2 cup light browns sugar, packed
• 1 cup mashed sweet potatoes
• 1/4 cup melted butter, cooled
• 12-oz. can evaporated milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 unbaked 10-inch pie crust

Preheat oven to 350 degrees F.

Beat the egg yolks with the brown sugar. Add in the sweet potatoes, melted butter, milk, spices, and salt. In a separate bowl, whip the egg whites until stiff peaks form, then fold them into the sweet potato and milk mixture.

Pour the pie filling into an unbaked pie crust, and bake in the preheated oven for about 45 to 55 minutes, or until the center tests done, and the top is lightly browned. Cool and serve.