Description
This Orange Sweet Potato Custard Pie combines the natural sweetness of mashed sweet potatoes with vibrant orange juice and zest, creating a silky custard filling nestled in a flaky pie crust. Baked to perfection, this Southern-inspired dessert delights with warm spices and a smooth texture, perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (unbaked)
Custard Filling
- 2 cups mashed cooked sweet potatoes (about 2 medium)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ½ cup orange juice
- 2 tablespoons orange zest
- ¾ cup evaporated milk or half-and-half
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the custard pie evenly.
- Mix Base Ingredients: In a large mixing bowl, whisk together the mashed sweet potatoes with granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy.
- Add Flavorings: Incorporate the orange juice, orange zest, evaporated milk (or half-and-half), melted butter, vanilla extract, ground cinnamon, nutmeg, and salt into the sweet potato mixture. Whisk thoroughly until the filling is well combined and silky in texture.
- Fill Pie Crust: Pour the custard filling into the unbaked 9-inch pie crust, smoothing the surface evenly with a spatula to prepare for baking.
- Bake: Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the center is just set and a knife inserted near the middle comes out clean. This ensures the custard is fully cooked without overbaking.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the custard to firm up for clean slicing.
- Serve: Serve the pie at room temperature or chilled. Optionally, top slices with whipped cream and a sprinkle of extra orange zest for added flavor and presentation.
Notes
- For a richer, deeper flavor, try roasting the sweet potatoes instead of boiling before mashing.
- The orange zest brightens the custard, beautifully complementing the sweet potatoes’ natural sweetness.
- This pie can be baked ahead of time and refrigerated, making it perfect for preparing in advance for holiday meals.
