SWEET POTATO PIE
Custardy and classic, this easy pie shows off the earthy richness of sweet potatoes with a little butter and a blend of warming spices. Be sure to start with good-looking spuds-firm and speckle-free. As they bake, they'll caramelize a bit. Because sweet potatoes vary in sweetness, I have you taste the filling before beating in the eggs to see if you want a touch more sugar.
Provided by Carla Hall
Categories dessert
Time 5h
Yield one 9-inch pie
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
- Raise the oven temperature to 425 degrees F.
- Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
- Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
SWEET POTATO PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield One 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.
SWEET POTATO PIE
Make and share this Sweet Potato Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
- Pour into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
- Cool; Store in refrigerator.
Nutrition Facts : Calories 459.1, Fat 24.4, SaturatedFat 11, Cholesterol 98.2, Sodium 687.6, Carbohydrate 53.4, Fiber 4, Sugar 23.2, Protein 7.7
CIN'S SWEET POTATO PIE
I love pies, so I am constantly developing ones I can eat too. I try using Splenda or Stevia when an where I can. My family liked this one, I hope you will too. P.S. ...hahaha, I have had more compliments on my thumb nail. That is so funny...yes, I do my own manicures.
Provided by Straws Kitchen(*o *)
Categories Pies
Time 50m
Number Of Ingredients 10
Steps:
- 1. I make my own pie pastry (crust) using: https://www.justapinch.com/recipe/cindy-strawser/aunt-maxine-polings-fool-proof-recipe-for-pie/pie?
- 2. Preheat oven to 350 dF. Make pie crust and bake for 5 to 7 minutes, then set aside to cool while mixing up pie ingredients.
- 3. Open 2 small cans of sweet potatoes and drain one can. Mix the 2-cans together in a lg mixing bowl and smash well.
- 4. In a small dish or bowl whisk the 2 eggs together well.
- 5. Add eggs and all other ingredients into the bowl with the smashed sweet potatoes, (except pecans and nutmeg)..mixing well with a small electric hand mixer.
- 6. Pour into pie crust, sprinkle lightly with nutmeg and cover with pecan halves.
- 7. Bake for approximately 50 minutes. You may have to cover edges of pie crust with foil to keep from getting to dark. Remove from oven when done and let cool on wire rack.
- 8. Serve as is or with whipped cream...can be served at room temp. or cold from the frig. But however you serve it, be sure to enjoy!!!
SIMPLE CRUSTLESS SWEET POTATO PIE
This recipe is pretty versatile. I used a can of Farmer's Market sweet potato puree, and you can easily swap out for a can of squash puree or pumpkin. Unsweetened soymilk does just fine in this too, I just happened to have vanilla on hand and think that made it a little sweeter.
Provided by the80srule
Categories Pie
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs, then the sugar and flour.
- Add everything else and beat together.
- Grease a 9" pie pan with cooking spray, then pour the mixture inches Bake at 400F for 35-40 minutes.
EASY SWEET POTATO PIE
Make and share this Easy Sweet Potato Pie recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine sugar, flour, milk, egg and vanilla.
- Stir in the sweet potatoes.
- Pour into pie shell.
- Cover edges of pastry loosely with foil.
- Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.
Nutrition Facts : Calories 483.3, Fat 12.7, SaturatedFat 3.9, Cholesterol 37.9, Sodium 222.9, Carbohydrate 87.5, Fiber 3.9, Sugar 56.4, Protein 6.3
SPICY PIES WITH SWEET POTATO MASH
This pie is loosely based on the flavours of an American sloppy joe, but we've topped it with mash as an alternative to the traditional cottage pie
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
- Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
- While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
- The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.
Nutrition Facts : Calories 452 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 23 grams sugar, Fiber 13 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
SWEET POTATO PIE
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Provided by Adam Bush
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
- Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
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