Baked Sweet Potato Custard

Sweet potato custard in cup

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 30 mins
Chill: 60 mins
Total: 105 mins
Servings: 6 servings
Nutrition Facts (per serving)
176 Calories
6g Fat
22g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 176
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 13%
Cholesterol 158mg 53%
Sodium 132mg 6%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Protein 8g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like sweet potato pie, then you'll love this tasty spiced sweet potato custard dessert recipe. Sweet potato is blended with eggs, sugar, cinnamon, nutmeg, cloves, ginger, and hot milk and then baked until set for a gluten-free treat that screams fall.

Because it is made in individual cups, this spiced custard is just perfect for a family dessert or special occasion. Garnish each dessert with berries or candied pecans, or top with whipped cream and a drizzle of caramel sauce to add a special touch.


  • 1 3/4 cups whole milk
  • 3 large eggs
  • 1 cup sweet potato (peeled, cooked, pureed)
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 dash nutmeg
  • 1 dash cloves
  • 1 dash ginger
  • 1 dash salt
  • 5 to 6 cups water
  • Garnish: freshly ground nutmeg or cinnamon (for topping)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan.

  3. Heat the milk until very hot. Set aside and keep warm.

  4. In a mixing bowl, lightly beat the eggs. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt.

  5. Whisk in the warm milk and beat until well blended. Pour into the prepared custard cups.

  6. Heat 5 to 6 cups of water until steaming and nearly simmering.

  7. Place the roasting pan with the filled custard cups in the hot oven and fill the pan with the very hot water until it reaches about halfway up the side of the custard cups. Be careful not to pour water into the custard.

  8. Bake for 25 to 30 minutes, until the edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups.

  9. Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to three days. 


  • Orange sweet potatoes like garnet and Beauregard are the best variety to use for this recipe since they tend to be the sweetest and fairly moist. White and purple sweet potatoes are a little dried and can be less sweet. Ube is actually not a sweet potato but rather a purple yam and would provide a different flavor profile.
  • Top with sweetened fresh-whipped cream for a real treat. If making ahead, top with the cream just before serving.
  • If you'd like a bit of crunch, also top with candied pecans, crushed, chopped nuts, or crumbled gingersnap cookies, which simulate a pie crust.

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