MY MAMA'S SWEET POTATO PIE
This is the recipe my mother gave me for her delicious sweet potato pie. Because it is a "Mama" recipe, the measures are approximate and vary based on your taste and the natural sweetness and moisture of the sweetpotatoes
Provided by Chelley-Chelle
Categories Pie
Time 1h
Yield 2-3 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside.
- Boil or bake potatoes until soft.
- peel potatoes while still warm and whip with a hand mixer to remove the strings.
- add butter, then mix.
- add sugar next.
- then add remaining ingredients.
- taste for sweetness.
- and pour into crusts.
- bake for 20-30 minutes or until set.
WORLD'S BEST SWEET POTATO PIE
Being from the South, we love our sweet potato pie. While many use many different ingredients to make their sweet potato pie this one stands out for its simplicity and goodness. This recipe was passed down to me from my best friend's mother who would cook the absolutely best sweet potato pies. After asking many times she finally wrote it down for me. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.
Provided by Lewis
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
- Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32 g, Cholesterol 63.7 mg, Fat 17.4 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 244 mg, Sugar 12.4 g
MOM'S SWEET POTATO PIE
Here in the South, sweet potato pie is a staple among many despite 100's of variations. This is the recipe that both my mom and grandma have used for years. Even my picky husband marks this as his favorite pie!
Provided by Faith N
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.
- Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.
- Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.
- Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 36.1 g, Cholesterol 35.3 mg, Fat 11.3 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 183.4 mg, Sugar 20.5 g
MAMA'S FAMOUS SWEET POTATO PIE
Make and share this Mama's Famous Sweet Potato Pie recipe from Food.com.
Provided by PsychRN
Categories Dessert
Time 1h20m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Puree all ingredients in a blender.
- I have to do this in 2 batches to fit all the ingredients.
- Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher).
- Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies).
- Bake in a 350 degree oven that has been preheated for approximately 1 hour.
- I cover the edges of the crust with foil to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly.
- Allow to cool completely before slicing. Enjoy!
Nutrition Facts : Calories 302, Fat 15.9, SaturatedFat 9.7, Cholesterol 84.3, Sodium 329.1, Carbohydrate 37.1, Fiber 1.1, Sugar 27.5, Protein 4.2
MY MOM'S SWEET POTATO PIE
Mom's sweet potato pies are a vital part of my family's Thanksgiving. This is a recipe she inherited from her mother. The blender incorporates ingredients so well that this makes a creamy pie beyond belief. Mom prefers her sweet potato pie without any spices at all, but I usually add pinch or two of the spices listed below. Also, in lieu of the glaze, we opt for a creamy refrigerated whipped topping, but I've included glaze directions as an option.
Provided by Fauve
Categories Pie
Time 50m
Yield 2 pies
Number Of Ingredients 13
Steps:
- Place pie shells in 350°F oven for about 5 minutes, or till just barely brown; set aside.
- Place remaining pie ingredients in blender container and whirl till well-blended.
- Pour equally into the 2 pie shells.
- Place in 350°F oven; bake for 30 to 40 minutes, or till filling is set.
- (Note: if crust begins to get too brown during cooking, use strips of aluminum foil along the crust ridges to keep from over-browning) While pie is cooking, glaze may be prepared: Place ingredients for glaze into mixing bowl and blend with electric mixer until smooth.
- Drizzle glaze over pies while they are still warm.
Nutrition Facts : Calories 2024.2, Fat 97.5, SaturatedFat 26.3, Cholesterol 248, Sodium 1493.8, Carbohydrate 257.3, Fiber 14.9, Sugar 120.2, Protein 31.1
MAMA'S ARKANSAS SWEET POTATO PIES
I created this recipe to give HONOR to my mother. She taught me what she knew about cooking as only she could do. She had lots of patience, & always taught me to take advantage of what ever I had on hand when it came to cooking. Considering there were 13 of us in the family. I do not remember the exact recipe she used when I was...
Provided by Rose Mary Mogan
Categories Pies
Time 1h35m
Number Of Ingredients 20
Steps:
- 1. This recipe should make 2 Deep dish pies or 3 Store bought deep dish pie tins. I love using vanilla bean paste when baking, it has the consistency of a syrup and has the specks from the vanilla bean in it. I love the flavor it packs and order it from Amazon in a 32 ounce size since I do a lot of baking. I never bother using Imitation Vanilla, as I figure it is a waste of money, that is just my personal opinion. Cook potatoes in a large pot of water for about 1/2 hour or so till tender. Allow to cool then peel.
- 2. Preheat the oven to 350 degrees F. Add peeled potatoes to a large bowl. I prefer using a hand mixer to beat potatoes, and then I remove any strings from potatoes that wrap around the blade. You may need to repeat several times to remove all of the strings from the potatoes.
- 3. Now add the vanilla bean paste, melted butter and condensed milk . Beat till blended together.
- 4. Combine the wondra flour, salt, and brown sugar, cinnamon & nutmeg together in a small bowl then add mixture to potatoes and beat till blended together, stir in lemon juice and zest, and blend.
- 5. Add eggs & evaporated milk to a medium bowl, beat together then add to sweet potato mixture and beat till potato mixture is creamy and smooth.
- 6. Pour mixture into prepared pie shells, then place in preheated 350 degree F. oven and bake for one hour. Remove from oven, Filling will be puffy on top but will settle upon cooling.
- 7. TO MAKE THE HOMEMADE PIE CRUST:Cut lard or Crisco into flour salt mixture, then using a fork or pastry blender, blend until crumbs are coarse & granular. Add 3-6 tablespoons of cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds a ball. Divide dough in half, and roll dough to about 1/8th thickness. Lift edge of pan, and adjust crust to pan, prick with fork and crimp edge. Fill with your favorite pie filling . Repeat same technique for the second pie. Then bake as directed. Makes 2 Pie Crusts. In this day an age you can easily substitute Crisco for the lard, and even use a food processor to pulse and make the crust. This recipe is from my cookbook SHARING OUR FAVORITE RECIPES on page 238.
- 8. After pie has cooled, Cut and serve with whipped cream or as desired.
JO MAMA'S SWEET POTATO PIE
I have been on a quest to find the best (at least my family's favorite) sweet potato pie. This has been the reigning champion to all since 1992. At Thanksgiving, I cook it and a new contender each year. I am adding strong contenders to my cookbook as well.
Provided by SharleneW
Categories Pie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend sweet potatoes with butter.
- Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk.
- Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.
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 I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
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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