Sweet Potato Custard Pie

Recipe from

Oxmoor House


1/4 cup butter or margarine, softened
1 cup sugar
1/4 teaspoon salt
3 eggs, separated
3 tablespoons lemon juice
1 tablespoon grated orange rind
1/2 teaspoon ground nutmeg
3 large sweet potatoes, cooked and mashed
1 cup half-and-half
1 unbaked (9-inch) pastry shell
1/4 cup butter or margarine, melted
1/4 cup firmly packed dark brown sugar
3/4 cup chopped pecans


Combine 1/4 cup butter, 1 cup sugar, salt, and egg yolks in a large mixing bowl; beat well. Add lemon juice, orange rind, nutmeg, potatoes, and half-and-half; beat until well blended. Beat egg whites (at room temperature) until stiff peaks form. Fold into sweet potato mixture. Pour filling into pastry shell.

Combine 1/4 cup melted butter, brown sugar, and pecans; mix well. Sprinkle pecan mixture evenly over top of filling. Bake at 425° for 10 minutes. Reduce heat to 350°; bake an additional 30 minutes or until a knife inserted in center comes out clean. Cool before serving.


Oxmoor House Homestyle Recipes

January 1984
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