Irresistible Sweet Potato Pie Recipes

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.

Steps:

• 1. preheat oven to 425^. In a large mixer bowl,place the drained sweet potatoes- beat until blended and smooth. Add remaining ingredients;except pie crust; mix well. Pour into prepared pie shell. Bake 15 minutes.
• 2. Reduce heat to 350^. Continue baking for 35 to 40 minutes, or as directed with one of the favorite toppings below or; until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store covered in refrigerator.
• 3. FAVORITE TOPPINGS: Sour Cream Topping: In medium bowl, combine: 1 1/2 cups sour cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract After pie has baked 30 minutes at 350^, spread evenly over top; bake 10 minutes.
• 4. Streusel Topping: In a medium bowl,combine: 1/2 cup packed brown sugar 1/2 cup all purpose flour cut in 1/4 cup cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350^, sprinkle evenly over top; bake 10 minutes.
• 5. Chocolate Glaze: In a small saucepan over low heat, melt: 1/2 cup semi-sweet chocolate chips 1 teaspoon solid shortening Drizzle or spread over top of baked and cooled pie.
• 6. Maple Glaze: 1/4 cup Maple Pancake syrup Brush over baked pie crust and surface of the pie. (this is what I used).

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.

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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.