Short description

This rich and velvety pastry cream is elevated with roasted sweet potato purée, delivering a smooth, golden custard perfect for autumn desserts. Its silky texture and subtle spice notes make it an exquisite filling for cream puffs, tarts, or parfaits.

Why You’ll Love This Recipe

A seasonal twist on classic pastry cream with warm, comforting sweet potato flavor
Silky smooth texture that melts in your mouth
Versatile: ideal for filling choux pastries, layering in cakes, or spooning into desserts
Subtly spiced for cozy fall vibes without overpowering sweetness
Homemade, wholesome custard made with simple, natural ingredients

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sweet Potato Purée

1 large sweet potato (about 250–300 g)
1 tbsp milk or cream (to blend)
Optional: pinch of cinnamon or nutmeg

For the Pastry Cream

500 ml whole milk
1 vanilla bean (split) or 2 tsp vanilla extract
100 g sugar
4 egg yolks
40 g cornstarch
30 g unsalted butter
Pinch of salt
150 g sweet potato purée

Directions

Roast the sweet potato
Preheat oven to 200 °C (400 °F). Roast whole sweet potato for 45–60 minutes until fork-tender. Scoop out the flesh and purée with milk or cream until ultra-smooth. Add a pinch of cinnamon or nutmeg if desired.
Warm the milk
In a saucepan, heat the milk with the split vanilla bean (or add vanilla extract after heating). Remove from heat and let steep for 10 minutes to infuse flavor.
Whisk the yolks and sugar
In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and slightly airy.
Temper the yolks
Slowly pour the warm milk into the egg yolk mixture while whisking continuously to prevent curdling. Return the mixture to the saucepan.
Cook the custard
Cook over medium heat, whisking constantly until thickened and creamy, about 5–7 minutes.
Add sweet potato and butter
Remove from heat and stir in the sweet potato purée until fully combined and smooth. Add butter and whisk until glossy and velvety.
Chill the pastry cream
Transfer the cream to a clean bowl, press plastic wrap directly onto the surface to prevent skin formation, and chill for at least 2 hours before use.

Servings and timing

Servings: Enough to fill 12–15 cream puffs or one 22–24 cm tart
Prep time: 20 minutes (plus roasting time)
Cook time: 10 minutes
Chill time: Minimum 2 hours
Total time: Approximately 3 hours

Variations

Spice it up: Add a dash of ground ginger or cardamom for an exotic twist.
Dairy-free: Use coconut milk and vegan butter substitutes.
Sweet potato swirl: Use the cream as a swirl in cakes or trifles for a marbled effect.
Pumpkin version: Substitute sweet potato with pumpkin purée for seasonal variety.
Chocolate duet: Add melted dark chocolate for a chocolate-sweet potato custard.

Storage/reheating

Store pastry cream covered with plastic wrap in the refrigerator for up to 3 days.
Whisk before use if separation occurs.
Do not freeze as texture may be compromised.

FAQs

Can I use canned sweet potato purée?

Fresh roasted sweet potato gives the best texture and flavor, but canned purée can be used if unsweetened and unspiced.

How do I prevent lumps in the pastry cream?

Temper the eggs slowly by gradually whisking in warm milk and keep whisking during cooking. Straining after cooking can help if lumps form.

Can I make this ahead of time?

Yes, make and chill the cream up to 2 days before serving.

What’s the best way to use this pastry cream?

Perfect for filling cream puffs, éclairs, tarts, or layering in cakes.

Can I flavor this differently?

Yes, vanilla pairs beautifully, but cinnamon, nutmeg, or citrus zest add great variations.

How thick should the cream be?

It should be thick enough to hold shape but silky enough to pipe or spoon easily.

Is this recipe gluten-free?

Yes, the pastry cream itself is gluten-free but check the pastry you pair it with.

Can I substitute cornstarch with flour?

Cornstarch gives a smoother finish, but flour can be used in equal amounts with a slightly different texture.

What if my custard curdled?

Strain it through a fine sieve and chill; it will still taste great though texture may differ.

How long does this pastry cream keep?

Store refrigerated and consume within 3 days for best freshness and safety.

Conclusion

Sweet Potato Silk Pastry Cream brings the warmth and richness of fall into a classic custard, transforming it into a luxuriously smooth and golden delight. Ideal for filling pastries or creating layered desserts, it’s a seasonal treat that marries elegance with comfort—making every spoonful a cozy celebration of autumn’s bounty.