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
The perfect Sweet Potato Pie recipe! Made with a tender and flaky, buttery pie crust and a lightly spiced, perfectly sweetened, browned butter sweet potato pie filling. Then you have your choice to top with sweetened whipped cream or a toasted homemade marshmallow topping!
Provided by Jaclyn
Categories Dessert
Time 4h10m
Number Of Ingredients 15
Steps:
- To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
- Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
- Remove dough, roll out into a 12-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9-inch standard pie plate and unwrap. Fit to plate, flute edges if desired.
- Refrigerate until well chilled about 1 hour or freeze for 15 minutes. Meanwhile preheat oven to 400 degrees.
- Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
- Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack.
- To bake sweet potatoes: (You can do this step while the pie dough is chilling) prick sweet potatoes once on each side with a fork. Wrap each potato individually in a sheet of foil. Place on a baking sheet.
- Bake sweet potatoes in 400 degree oven until very soft all the way through when pierced with a knife or skewer, about 50 - 60 minutes (depending on their size). Let cool about 30 minutes until just warm.
- To brown the butter: while sweet potatoes are cooling brown the butter in a light colored medium skillet. To do so add butter to skillet, set over medium heat and cook, stirring occasionally, until butter has a nutty fragrant smell and light brown flecks. Careful not to burn it. Transfer butter to a dish to cool so it doesn't continue to cook and burn.
- To make sweet potato pie filling: Heat oven to 350 degrees. Halve sweet potatoes, scoop out flesh. Transfer to a large mixing bowl and mash very well with a potato masher until nearly smooth. There should be 2 cups mashed sweet potatoes.
- Add browned butter, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, ginger, salt and vanilla. Using an electric hand mixer blend mixture until combined.
- Pour mixture into prepared pie crust. Place on a baking sheet, tent edges with foil. Bake in preheated oven until center just wiggles slightly, about 40 - 50 minutes.
- Transfer to a wire rack to cool 2 hours. Chill until ready to serve. When serving top with sweetened whipped cream or homemade marshmallow fluff if desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 52.45 g, Protein 4 g, Fat 23.03 g, SaturatedFat 14.05 g, Cholesterol 111.08 mg, Sodium 318.64 mg, Fiber 3.1 g, Sugar 24.97 g, ServingSize 1 serving
DELICIOUS SWEET POTATO PIE RECIPE
Of all the Southern sweet potato pie recipes that I've tried, this has got to be my favorite! I'm not the biggest fan of sweet potatoes, but the spices in this recipe makes the pie taste amazing!
Provided by rpaulson001
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h
Yield 8
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, 10 to 15 minutes. Drain well and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust.
- Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract.
- Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture.
- Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust.
- Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 51.3 g, Cholesterol 54.7 mg, Fat 11.8 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 394.8 mg, Sugar 28.9 g
SWEET POTATO PIE
This family recipe for sweet potato pie comes courtesy of actor Danny Glover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.
- Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.
- With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
- Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.
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.
LUSCIOUS SWEET POTATO PIE
This is one of the best Sweet potato pies I have ever had!!! Tried time and time again and everyone always says how did you learn to bake like that!!!
Provided by two happy children
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F
- peal and cook sweet potatoes.
- In a large mixing bowl, mash sweet potatoes with butter.
- add remaining ingredients except pastry shell and eggs.
- Beat until mixture is smooth and well blended.
- stir in eggs.
- pour into prepared pastry shell.
- bake at 350 F for 50-55 minutes or until knife comes out clean.
- allow to cool before serving.
Nutrition Facts : Calories 295.8, Fat 16.3, SaturatedFat 4.7, Cholesterol 46.5, Sodium 289.6, Carbohydrate 32.8, Fiber 1.8, Sugar 19.7, Protein 5.3
EASY SWEET POTATO PIE
"I've been preparing this glazed pecan-topped pie for so long that I can't recall when I came across the combination of ingredients my family liked best," relates Anita Ammerman of Albemarle, North Carolina. "It always draws lots of compliments."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 498 calories, Fat 15g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 171mg sodium, Carbohydrate 88g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
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