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Sweet Potato Custard Pie

Fall is definitely here with many more months to come. As farmer's markets and grocery stores stock up with seasonal produce, comfort foods tend to be on the mind. What better way to celebration the vegetables of fall than with dessert? Allen Dikker, the owner and creator of the all-potato concept restaurant, Potatopia, is well versed in comfort foods, and has created this delicious Sweet Potato Custard Pie to make the transition into the season a very sweet one indeed.

RECIPE: Allen Dikker of Potatopia's Sweet Potato Custard Pie

Serves 8


  • 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


  1. 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.
  2. If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.
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