This New Take on Sweet Potatoes Will Have You Rethinking Your Grandma's Recipe

Name: This New Take on Sweet Potatoes Will Have You Rethinking Your Grandma's Recipe
Prep time: 15 min
Total time: 3 h 45 min
Yield: 8 serving(s)
Ingredients: 2 lb. sweet potatoes (about 2 large); Cooking spray; 3 large eggs; 1 c. packed light brown sugar; 1 1/2 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. ground nutmeg; 2 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 1 3/4 c. half-and-half; 1 c. heavy cream; 2 tbsp. confectioners’ sugar; 1 tsp. pure vanilla extract; 2 tbsp. granulated sugar; 1/4 tsp. ground nutmeg; 1/4 tsp. ground ginger; Chopped toasted pecans, for garnish

This Thanksgiving indulge in creamy sweet potato custard with spiced toppings.

By Beth BranchPublished: Nov 5, 2025

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Becky Luigart-Stayner for Country Living

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

3 hrs 45 mins

Baked gently in a water bath, these custards turn out irresistibly creamy. A dollop of lightly sweetened whipped cream and a sprinkle of spiced sugar on top add just the right touch of holiday warmth. Simple, elegant, and comforting—this dessert makes the perfect ending to a festive meal.

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Ingredients

For the custard:

2 lb. sweet potatoes (about 2 large)
Cooking spray
3 large eggs
1 cup packed light brown sugar
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 3/4 cups half-and-half

For the whipped cream and spiced sugar topping:

1 cup heavy cream
2 Tbsp. confectioners’ sugar
1 tsp. pure vanilla extract
2 Tbsp. granulated sugar
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Chopped toasted pecans, for garnish

Directions

1. Step 1Make the custard: Preheat oven to 400°F. Prick potatoes several times with a fork. Wrap in foil and place on a baking sheet. Bake until very tender, 1 hour to 1 hour 30 minutes. Cool completely. Peel potatoes and discard skins. Transfer flesh to a food processor and process until very smooth, 2 to 3 minutes (you want 2 cups of puree).
2. Step 2Preheat oven to 350°F. Lightly grease eight 6-ounce ramekins. Bring a kettle or large pot of water to a boil. Beat eggs with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add sweet potato puree, brown sugar, cinnamon, ginger, nutmeg, vanilla, and salt and beat until combined. Add half-and-half and beat until combined.
3. Step 3Transfer mixture to prepared ramekins, dividing evenly. Place ramekins in a roasting pan. Open oven and slide rack out; place the roasting pan on the rack and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake until custards are slightly puffed and no longer jiggle in the centers, 35 to 40 minutes. Remove pan from oven and carefully remove ramekins. Cool 10 to 15 minutes.
4. Step 4Make the whipped cream and sugar topping: Whisk together cream, confectioners’ sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Combine granulated sugar, nutmeg, and ginger in a bowl. Garnish custard with whipped cream, spiced sugar, and chopped pecans.