Quick And Easy Sweet Potato Pie Recipes

EASY SWEET POTATO PIE

Steps:

• In a bowl, combine sugar, flour, milk, egg and vanilla.
• Stir in the sweet potatoes.
• Pour into pie shell.
• Cover edges of pastry loosely with foil.
• Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.

EASY SWEET POTATO PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
• Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

EASY SWEET POTATO PIE

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.

EASY SWEET POTATO PIE

Steps:

• Combine sweet potatoes, milk, egg, salt and spices.
• Mix well.
• Pour into pastry shell.
• Bake in 375 degree oven for 50 to 55 minutes or until knife inserted near center comes out clean.
• Cool.
• Refrigerate at least 1 hour before cutting.

DELICIOUS SWEET POTATO PIE RECIPE

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.

OLD-FASHIONED SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

OLD FASHIONED SWEET POTATO PIE (MADE EASY)

Steps:

• PREHEAT oven to 375 degrees F.
• ADD sweet potatoes (including syrup) to a food processor with remaining FILLING ingredients.
• PROCESS the FILLING mixture until smooth.
• POUR mixture into two 9-inch frozen pie shells.
• BAKE 55-65 minutes (centers will still move slightly).
• PLACE pies on wire racks to cool.
• WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form.
• SPREAD whipped cream TOPPING over cooled pies.
• DUST each pie with ground cinnamon if desired as a GARNISH for either TOPPING.
• SLICE, serve and enjoy!

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.

THE BEST SWEET POTATO PIE

Steps:

• In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.

SWEET POTATO PIE

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.

SWEET POTATO PIE

Steps:

• Boil sweet potato whole in skin until soft throughout.
• Allow to cool enough to handle and scoop out the potato.
• Preheat oven Gas Mark 4
• Mix the potato with the butter until it turns into a smooth mash. Then add in sugar, milk, eggs, nutmeg and cinnamon. Tip - if feeling extra indulgent (and why not!) substitue some of the milk for cream. Mix well.
• Put into your pastry case and place in oven for about 50-60mins. Test with a knife in the middle it shuld come out clean

WORLD'S BEST SWEET POTATO PIE

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.