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.
EASY SWEET POTATO PIE
This is my family's favorite around the holidays. The rum and butter give the pie a rich flavor.
Provided by IRENED
Categories Desserts Pies Sweet Potato Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
- Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 34.2 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 7.8 g, Sodium 380.4 mg, Sugar 16.8 g
SWEET POTATO PIE
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Amanda Hesser
Categories pies and tarts, dessert
Time 1h55m
Yield One 9-inch pie
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
- Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
- Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
- Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before 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.
SWEET POTATO PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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
Alton Brown's tops his smooth Sweet Potato Pie with crunchy pecans. Get the recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
- Preheat the oven to 350 degrees F.
- Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
- Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
SWEET POTATO PIE MY EYE
I lived in the deep south for over 20 years and have tasted hundreds of sweet potato pies. This is the best recipe I've tried. It's the only one I make now. I find the flavor more complex if you bake the sweet potatoes instead of boiling them. Baking them in a slow oven until they begin to caramelize really brings out their flavor.
Provided by Nimshi
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Put sweet potatoes and butter in mixing bowl and mix until butter is well incorporated.
- Add the rest of the ingredients and mix on medium speed until smooth.
- Pour into unbaked pie crust and bake on middle rack in a 350°F oven for 40 - 50 minutes or until done.
- Serve with whipped cream or Cool Whip.
Nutrition Facts : Calories 3238.8, Fat 167.2, SaturatedFat 79.7, Cholesterol 633.1, Sodium 3675.2, Carbohydrate 406.9, Fiber 23.9, Sugar 238.9, Protein 37.7
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
SWEETEST SOUTHERN SWEET POTATO PIE
This is a very unique sweet potato pie recipe, given to me by my mother. It's quite sweet, with a lighter texture than your typical sweet potato pie. If you like sweet potatoes and you have a sweet tooth, this one's for you!
Provided by wisweetp
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in an aluminum foil-lined baking dish.
- Bake in preheated oven until potatoes are easily pierced with a fork and skin loosens, 30 to 45 minutes. Allow potatoes to cool.
- Peel potatoes and mash with a potato masher in a large bowl. Beat sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt into mashed sweet potatoes with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use.
- Bake in preheated oven until pie is set and crust is browned, 45 to 50 minutes.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 79.8 g, Cholesterol 83.9 mg, Fat 22.1 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 347.8 mg, Sugar 56.7 g
THE BEST SWEET POTATO PIE
I love this recipe's rich, sweet potato flavor and irresistibly buttery crust. Sour cream makes the filling super smooth, and the brown sugar and spices make it extra cozy. There's no doubt that this is the best sweet potato pie! -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.
Nutrition Facts : Calories 726 calories, Fat 37g fat (18g saturated fat), Cholesterol 147mg cholesterol, Sodium 500mg sodium, Carbohydrate 88g carbohydrate (38g sugars, Fiber 6g fiber), Protein 10g protein.
MINI SWEET POTATO PIES
My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. -Emily Butler, South Williamsport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes., Meanwhile, on a work surface, unroll 1 crust. Using a 2-1/2-inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust. Chill until filling is ready., In a food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly; set aside for topping. Add baked sweet potatoes and remaining brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping., Decrease oven setting to 325°. Bake until crust is golden brown, 20-24 minutes. Cool 5-10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
ROSIE'S SWEET POTATO PIES
Found this in the Times-Picayune. It was reposted in response to a request who lost his copy of it from Hurricane Katrina's flooding. Too many treat the sweet potato the same as pumpkin when making pies. It has a different more subtle flavor that benefits from judicious use of only nutmeg to let its own glorious flavor shine through. Only difference between this & our own recipe is we roast rather than boil our sweet potatoes. Posted as printed in The Times-Picayune. NOTE - this can be mixed aheaad of time & stored in the fridge to be poured into prepared crusts when ready to bake (a great thing when the oven is full!).
Provided by Busters friend
Categories Pie
Time 2h25m
Yield 4 pies
Number Of Ingredients 8
Steps:
- Scrub the potatoes and boil them until very tender, about one hour; drain.
- (we roast ours in a 400 degree F oven until soft & the flesh sinks away from the papery skin & let them cool overnight - we find this caramelizes the natural sugars & lets us reduce the sugar in the recipe to 1 1/4 cups).
- When cool enough to handle, peel the potatoes and place in the large bowl of an electric mixer. Add the butter, milk, sugar, nutmeg, vanilla and eggs. Beat until the mixture is smooth. (If the filling is made ahead of time, cover and refrigerate until ready to bake the pies.).
- Preheat oven to 375 degrees. Pour the filling into the pie shells and bake until crusts are golden brown, 30 to 35 minutes. Serve warm or at room temperature, topped with ice cream or sweetened whipped cream, if desired.
Nutrition Facts : Calories 2044, Fat 98, SaturatedFat 36.6, Cholesterol 402.9, Sodium 1481.8, Carbohydrate 261.7, Fiber 17.5, Sugar 116.4, Protein 32.1
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
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
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
EASY SWEET POTATO PIE
"I've been preparing this glazed pecan-topped pie for so long that I can't recall when I came across the combination of ingredients my family liked best," relates Anita Ammerman of Albemarle, North Carolina. "It always draws lots of compliments."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 498 calories, Fat 15g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 171mg sodium, Carbohydrate 88g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
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