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.
BLACK FOLKS SWEET POTATO PIE RECIPE
A Black folks' sweet potato pie recipe is a delightful Thanksgiving and Christmas dessert packed with flavorful seasonings and spices in the tradition of Black folks' soul food cooking.
Provided by Shaunda Necole
Categories Dessert
Time 59m
Number Of Ingredients 11
Steps:
- Grease a 9-inch pie pan and set it aside.
- See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.
- Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly!
- Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.
- Add the scrubbed sweet potatoes to the pot of water.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.
- When the cooking time is finished, allow a natural pressure release for at least 12 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.
- Once the sweet potatoes are cool to the touch, peel and discard the skin.
- Gather 3 cups of sweet potato flesh.
- Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.
- Pulse or mix until the ingredients are combined and smooth.
- Pour the sweet potato mixture into the pie crust.
- Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center.
- Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.
- Garnish with whipped cream and cinnamon sprinkled on top.
- Serve this Black folks' sweet potato pie recipe warm and enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 50 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 54 mg, Sodium 198 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
BEST-EVER SWEET POTATO PIE
My grandmother handed down this recipe and it's amazing! The flavor, with a hint of maple and great spices, totally lives up to its name. -Erin Gibbons, Downingtown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Brush crust with egg white. Bake 6-8 minutes. Cool on a wire rack. Reduce heat to 350°., In a large bowl, beat the remaining ingredients until blended. Pour into crust. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 318mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
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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