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Sweet Potato Custard Pie

Submitted by: Tim Bleichroth




1 cup mashed, cooked sweet potatoes (canned is OK)

1 cup sugar (Note: this makes it VERY sweet. Adjust per taste) 

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 deep dish pie shell

Preheat oven to 350 degrees F. Mix sweet potato, sugar, eggs, salt, ginger and orange rind together with mixer. Then add milk slowly while mixing until smoothly mixed. Pour into pastry shell and bake for 1 hour, or until knife inserted in center comes out clean. Tips: Prior to baking, remove the pie shell and thoroughly grease the pan to prevent the shell from sticking to the sides. I also place the pie shell on the oven rack, and then fill the shel, so as to not spill the filling while placing in the oven. Saves a lot of oven cleaning later.