Sweet Potato Pie Recipe With Condensed Milk

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SWEET POTATO PIE FROM EAGLE BRAND®



Sweet Potato Pie from EAGLE BRAND® image

This sweet potato pie has a rich texture and delicate blend of spices. This southern delicacy is easy enough for beginners to make.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 12

Number Of Ingredients 10

1 (9 inch) pie shell, unbaked
1 pound sweet potatoes, cooked and peeled
¼ cup butter or margarine
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs eggs

Steps:

  • Preheat oven to 350 degrees F. In large mixing bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except crust; mix well. Pour into pie shell. Bake 40 minutes or until golden brown. Cool. Garnish as desired.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 25.3 g, Cholesterol 52.8 mg, Fat 13.3 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 232.8 mg, Sugar 12.3 g

SWEET POTATO PIE



Sweet Potato Pie image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

2 sweet potatoes
1 1/3 cups granulated sugar
4 ounces (1 stick) butter, softened and cut into 4 pieces
3 large eggs
1/2 cup canned sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract, optional
1 (9-inch) unbaked pie crust, recipe follows
Maple flavored whipped cream, recipe follows
1 cup heavy cream
1 teaspoon sugar
4 teaspoons pure maple syrup
1 1/2 cups all-purpose flour, unbleached
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
1/4 cup ice water (slightly more may be needed)

Steps:

  • Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings.
  • Reduce oven heat to 375 degrees F.
  • Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired. Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until brown and center of pie is set, about 50 minutes.
  • Whip all ingredients until stiff. Garnish pie with whipped cream.;
  • Combine the flour, salt and sugar in the work bowl of a food processor. Using the steel blade, mix ingredients for 1 to 2 seconds. Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass. The dough should be crumbly but not too dry. If it is too dry, add more ice water, 1 tablespoon at a time.
  • Note: If you are making this recipe by hand (without a food processor) ? combine flour, salt and sugar in a bowl and mix well. Use your fingertips, or a pastry blender, and cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the dough and combine with your fingertips or a fork until the dough has just begun to hold together. If the dough is too crumbly, add more ice water, 1-tablespoon at a time.
  • Place dough onto a sheet of waxed paper and form into a ball. Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour.
  • Once chilled, place dough onto a lightly floured surface. Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking. Roll out dough from the center, toward the edges. After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed. Carefully roll out dough into a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips. Allow for a 1-inch overhang around perimeter, trimming excess as needed. Fold overhang back into sides of pie pan to minimize shrinkage. As a finishing touch, gently crimp edges all around. Prick bottom of shell with a fork and chill for at least 20 minutes.

EAGLE BRANDANDREG; SWEET POTATO PIE



Eagle Brandandreg; Sweet Potato Pie image

Provided by Food Network

Time 1h

Yield 8-10 servings

Number Of Ingredients 10

1 pound sweet potatoes, cooked and peeled
1/4 cup butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 (9-inch) unbaked pie crust

Steps:

  • HEAT oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust.
  • BAKE 40 minutes or until golden brown. Cool. Garnish as desired.

CLASSIC SWEET POTATO PIE



Classic Sweet Potato Pie image

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. -Paul Azzone, Shoreham, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1-2/3 cups pie crust mix
1/4 cup finely chopped pecans
3 to 4 tablespoons cold water
3 large eggs, room temperature
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Optional: Whipped cream and additional chopped pecans, toasted

Steps:

  • In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside., In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

Nutrition Facts : Calories 417 calories, Fat 17g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 436mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.

LISA'S SWEET POTATO PIE RECIPE



Lisa's Sweet Potato Pie Recipe image

Excite your taste buds when you discover all that Lisa's Sweet Potato Pie Recipe has to offer. Rich and creamy, sweet and spicy: Lisa's Sweet Potato Pie Recipe is the real deal-made with sweetened condensed milk, dark brown sugar, cinnamon and nutmeg.

Provided by My Food and Family

Categories     Spices

Time 1h5m

Yield Makes 12 servings.

Number Of Ingredients 10

2 medium sweet potatoes, boiled, peeled and mashed
1 cup firmly packed dark brown sugar
1/2 cup sweetened condensed milk
1/4 cup (1/2 stick) butter or margarine, melted
2 Tbsp. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs, slightly beaten
1 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 400°F. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs and vanilla in large bowl until blended.
  • Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)
  • Bake 30 to 35 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tablespoons whipped topping.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

SOUTHERN SWEET POTATO PIE



Southern Sweet Potato Pie image

Traditional Southern-style sweet potato pie. This is my mother's recipe, but she's Mimi to my kids, so in our house we call this dish Mimi's sweet potato pie. It's delicious right out of the oven, at room temp, or right out of the refrigerator.

Provided by brianbagent

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h25m

Yield 14

Number Of Ingredients 11

2 sweet potatoes, scrubbed
2 cups white sugar
8 ounces sweetened condensed milk
½ cup unsalted butter, softened
2 eggs
2 teaspoons all-purpose flour
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
1 pinch ground allspice, or to taste
1 pinch ground cloves, or to taste
2 (9 inch) pie crusts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
  • Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
  • Bake in the preheated oven until firm, about 45 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 57.8 g, Cholesterol 49.5 mg, Fat 17.3 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 233.4 mg, Sugar 39.2 g

LEMONY SWEET POTATO PIE



Lemony Sweet Potato Pie image

For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

2 cups mashed sweet potatoes
3 large eggs
1 can (5 ounces) evaporated milk
1/4 cup water
1/4 cup butter, melted
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup sugar
1 unbaked pastry shell (9 inches)
Whipped cream

Steps:

  • Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into shell., Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 407 calories, Fat 16g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 209mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

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