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 IV
Make and share this Sweet Potato Pie IV recipe from Food.com.
Provided by WildlifeDi
Categories Dessert
Yield 1 pie
Number Of Ingredients 10
Steps:
- Boil until tender, peel, and mash sweet potatoes.
- Mix sugar, salt, cinnamon, and nutmeg.
- Add molasses and sweet potatoes; beat well.
- Stir in half and half, egg yolks, and sherry.
- Beat the egg whites until stiff, fold into mixture, and pour into the pie shell.
- Put into a preheated 425 degree oven.
- Reduce heat to 375 and bake about 35 minutes.
- The pie will be brown and set in the middle. Serve warm or cold with whipped cream.
- ** If no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.
Nutrition Facts : Calories 2300.1, Fat 70.5, SaturatedFat 28.4, Cholesterol 483, Sodium 2396.3, Carbohydrate 315.3, Fiber 8.7, Sugar 199.5, Protein 26.5
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.
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
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 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
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SWEET POTATO PIE – WELLPLATED.COM
From wellplated.com
5/5 (13)Calories 331 per servingCategory Dessert
- Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edge until it is almost even with the edge of the pan. Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
- Place chunks in a large pot and cover with cool water. Bring the pot to a boil over medium-high heat. As soon as the water starts to boil, reduce the heat to medium. Let simmer until the potatoes are tender throughout and pierce easily with a thin knife, about 15 to 20 minutes. If the knife meets any resistance when you insert it, simmer the potatoes a few additional minutes, then retest.
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- Roast and Mash the Sweet Potatoes. Many sweet potato pie recipes call for boiling the sweet potatoes but in this recipe they are roasted. Roasting takes a bit longer but is completely hands-off, and you don’t have to worry about peeling or slicing them.
- Blind Bake the Crust. Blind baking is the process of pre-baking a pie crust before a wet filling is added. It is always necessary when pies have unbaked fillings (such as cream pies) but I blind bake the crust for all of my pies, as it helps keep the crust crunchy.
- Make the Sweet Potato Pie Filling. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and brown sugar on medium speed until the mixture is moistened and crumbly, about 1 minute.
- Fill and Bake the Pie. Place the pie on a baking sheet (for ease moving the pie in and out of the oven) and bake until the filling is set, 55 to 60 minutes.
- Whip the Cream and Serve. Up to 3 hours before serving, whip the cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment.
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