Desserts
Sweet Potato Custard Pie
By Yankee Magazine|Jul 23 2002|
This Sweet Potato Custard Pie is a holiday favorite with our readers.
Yield:
8 servingsIngredients
1 cup mashed, cooked sweet potato
1-1/2 cups sugar
1-2/3 cups milk
3 eggs
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 teaspoon grated fresh orange rind
1 unbaked 9-inch pastry shell
Instructions
Preheat oven to 350 degrees F. Mix sugar, milk, eggs, salt, ginger, and orange rind into cooked sweet potato. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean. (If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.)
This is a very easy recipe and I am planning on using it for the holidays.
The only thing I did different was to add 1/8 tsp of ground clove.
I just liked the little extra flavour it added.
I also used the homemade whipped cream from heavy whipping cream. It was a delightful addition.
I make this recipe, minus the pie crust, but add pecans, brown sugar and butter mixed together and sprinkle over the top, it bakes into a crunchy topping. We eat it as one of the main dishes while warm, and as a dessert once cold.