Classic Sweet Potato Pie Recipes

Steps:

• In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside., In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

Steps:

• Pierce sweet potatoes and microwave for 8 to 10 minutes or until the potatoes are tender.
• (Or you can bake them in 375°F oven for approximately 45 minutes.) Cool.
• Partially bake pastry shell in a 450°F oven for 5 minutes.
• Cool slightly on a wire rack.
• Reduce oven temperature to 375°F Peel sweet potatoes.
• Place all pie ingredients in food processor and process until smooth.
• Pour 3/4 of mixture into pastry shell.
• Cover edges of pastry with foil strip to keep it from browning too much.
• Place on oven rack and then spoon in remaining sweet potato mixture.
• Bake at 375°F for 25 minutes.
• Remove foil from edges and bake another 20 to 25 minutes more until knife inserted near center comes out clean.
• Cool on wire rack.
• Cover and chill in refrigerator.
• Serve with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
• Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
• Bake in preheated oven for 70 minutes, until set in center.