French Vanilla Sweet Potato Pie Recipes

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

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!

VANILLA BOURBON SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Form unbaked pie crust into pie dish. Do something cool with the edge of the crust to make yourself feel better about not making the crust yourself. Oh wait, that was just me.
• Peel the sweet potatoes and cut each into 3 or 4 large chunks.
• Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
• With a slotted spoon, remove potato chunks from the water, letting as much water drain off the potatoes as possible. Place the chunks in a food processor.
• Process the cooked potato in the food processor until completely smooth.
• In a large bowl with a wire whisk, combine 2 1/2 cups of the puree, sugar, brown sugar, butter, eggs, milk, seeds from the vanilla bean, bourbon, salt, cinnamon, ginger and nutmeg.
• Pour filling into the pie crust.
• Bake at 350 degrees for about 50-60 minutes, or until the pie is set and a sharp knife inserted into the middle comes out clean.
• Let cool completely, then serve with a generous dollop of freshly whipped cream.

SWEET POTATO PIE RECIPE

Steps:

• Heat oven to 350 degrees Fahrenheit. Fill a 9" pie plate with pie crust.
• In a large bowl, blend sweet potatoes and sugar with a hand mixer.
• Add one egg, then beat the mixture.
• Add the second egg and beat again.
• Add softened butter, pudding mix, condensed milk, cinnamon and vanilla. Mix well.
• Pour into the unbaked pie crust and bake for 40-50 minutes.
• Allow the pie to cool on a wire rack.

VANILLA WAFER SWEET POTATO PIE

Steps:

• Preheat oven to 325°F Finely crush 35 of the wafers, place in medium bowl. Add 1/4 cup butter and 2 tablespoons sugar, mix until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely crush remaining 10 wafers; combine with remaining 1 tablespoons butter. Set Aside for later use.
• Place sweet potatoes, cream cheese, 1/4 cup sugar, corn syrup, eggs, spice and canilla in medium bowl.Beat with electric mixer on medium speed until mixture is well blended. Pour into crust.
• Bake 1 hour or until knife inserted in center comes out clean. Then top with wafers and marshmallows. Bake for another 5 minutes or until marshmallows are golden. Cool completely. Refrigerate until ready to serve. Store leftovers in the refrigerator.

PAPA CHARLES' SWEET POTATO PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, pare and then boil potatoes in a covered pot with a dash of salt in the water for about 15 minutes or until soft.
• Mash and blend with and electric mixer. (Remove "strings" by repeatedly rinsing the blades of your mixer under water until a smooth texture is achieved -- this may take several times).
• Combine both sugars, salt, cinnamon, ginger and cloves, and vanilla with sweet potatoes, mix until smooth.
• Taste and adjust seasonings per your taste.
• After sweet potatoes have cooled, beat eggs in seperate bowl and add to sweet potato mix.
• Add evaporated milk.
• Pour into pie shell. (depending on size of sweet potatoes, you may have enough filling for 2 pies!).
• Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
• Allow to cool to room temperature, or chill before serving. Enjoy topped with whipped cream.

CREAMY SWEET POTATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Set rack to center of the oven and place a cookie sheet on baking rack.
• Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture.
• Divide sweet potato mixture between the pie shells. Cover pies with aluminum foil.
• Bake in preheated oven for 10 minutes.
• Reduce heat to 300 degrees F (150 degrees C). Continue baking pies uncovered until a toothpick inserted into the center comes out clean, about 40 more minutes.
• Remove aluminum foil and pile marshmallows into the center of each pie. Return to oven and continue baking until marshmallows are golden brown, about 10 minutes. Allow pies to cool before serving.

SWEET POTATO PIE

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.