Vanilla Wafer Sweet Potato Pie Recipes

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

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.

Steps:

• 1. For crust, mix vanilla wafers and the sugars in a food processor, while drizzling in the butter. Mix until well blended. Press into the sides and bottoms of 2 deep dish 9" pie pans and set aside.
• 2. In a large bowl, combine sugars and nutmeg. Mix well. Stir in mashed sweet potatoes. Add eggnog, beaten eggs, butter, vanilla and salt. Mix until smooth. (I recommend tasting the filling to make sure it's sweet enough. Every now and then you'll get a batch of sweet potatoes that aren't too sweet and require more sugar).
• 3. Pour filling mixture into the two cookie crusts and bake at 375° for 30-35 minutes until filling sets.

Steps:

• Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
• Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.

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.

Steps:

• For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour.
• Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper.
• Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside.
• Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.
• In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.
• Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
• Allow the pie to cool completely before cutting. Serve at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
• Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Steps:

• Heat oven to 325°F.
• Crush 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
• Beat all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
• Bake 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.