Savory Sweet Potato Pie Recipes

SAVORY SWEET POTATO PIE

Savory Sweet Potato Pie image

From Betty's Soul Food Collection... Dinner is easy as pie when you top Pillsbury™ refrigerated pie crust with turkey bacon, green bell pepper, sweet potatoes and the perfect mix of spices.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

4 slices turkey bacon
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 can (17 oz) sweet potatoes, drained
2 tablespoons sugar
3/4 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme leaves
2 eggs
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5 thin rings green bell pepper

Steps:

Heat oven to 375°F. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; place on paper towels. Chop bacon; set aside. In same skillet, cook bell pepper and onion over medium heat 2 to 3 minutes, stirring constantly, until crisp-tender.
In medium bowl, mash sweet potatoes with fork; add sugar, seasoned salt, pepper, thyme and eggs. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Stir in chopped bacon and bell pepper mixture.
Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 1/2 inches of edge. Carefully fold edge of crust up over filling, pleating crust as necessary.
Bake 30 minutes. Arrange bell pepper rings over filling. Bake 15 to 20 minutes longer or until crust is golden brown and center is set. Cool 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 9 g, TransFat 0 g

SWEET POTATO PIE

Sweet Potato Pie image

Provided by Trisha Yearwood

Categories dessert

Time 1h30m

Yield One 9-inch pie

Number Of Ingredients 10

Ingredients

1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
3/4 cup sugar
2 large eggs
4 tablespoons (1/2 stick) butter, softened
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
1 unbaked 9-inch pie shell, homemade or store-bought

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.

THE BEST SWEET POTATO PIE

The Best Sweet Potato Pie image

I love this recipe's rich, sweet potato flavor and irresistibly buttery crust. Sour cream makes the filling super smooth, and the brown sugar and spices make it extra cozy. There's no doubt that this is the best sweet potato pie! -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 2h5m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

CRUST::
1 large egg yolk
1/4 to 1/2 cup ice water, divided
2-1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold shortening, cubed
1/2 cup cold butter, cubed
FILLING::
2-1/2 pounds sweet potatoes
2/3 cup packed brown sugar
1/2 cup sour cream
3 large eggs, lightly beaten
1/3 cup butter, melted
1 tablespoon bourbon
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Optional toppings: Whipped cream and sugared cranberries

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.

Nutrition Facts : Calories 726 calories, Fat 37g fat (18g saturated fat), Cholesterol 147mg cholesterol, Sodium 500mg sodium, Carbohydrate 88g carbohydrate (38g sugars, Fiber 6g fiber), Protein 10g protein.

WORLD'S BEST SWEET POTATO PIE

World's Best Sweet Potato Pie image

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

Ingredients

3 large sweet potatoes
1 cup butter (such as Land O'Lakes®), melted
5 eggs, beaten
1 (12 fluid ounce) can evaporated milk (such as PET®)
1 cup white sugar, or to taste
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon lemon juice
3 pie shells, thawed

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

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