Sweet Potato Pie With Jack Daniels Makes 2 Pies Recipes

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SWEET POTATO PIE



Sweet Potato Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield One 9-inch pie

Number Of Ingredients 10

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.

SWEET POTATO PIE FOR TWO



Sweet Potato Pie for Two image

If having too much leftover pie around is a problem in your household, we've got a solution! We've scaled down sweet potato pie so you can make just enough for two. Substitute an equal amount of pumpkin puree for the sweet potato if you like.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 2 servings

Number Of Ingredients 14

2/3 cup all-purpose flour
3 tablespoons unsalted butter, cut into small pieces, at room temperature
1 tablespoon granulated sugar
1 tablespoon confectioners' sugar
Pinch kosher salt
2 large eggs
1/4 cup heavy cream
2 tablespoons packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup sweet potato puree
2 tablespoons unsalted butter, melted
1/2 cup mini marshmallows or 2 big dollops lightly sweetened whipped cream, for serving

Steps:

  • For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between 2 disposable 5-inch pie tins, and press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
  • Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
  • For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the sweet potato and then the melted butter.
  • Mound the filling in the pie shells, and bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
  • If using marshmallows: Right before serving, preheat the broiler. Pile 1/4 cup mini marshmallows in the center of each pie, and broil until the marshmallows are bubbling and well browned, 30 to 40 seconds. Serve immediately.
  • If not using marshmallows: Dollop each pie with some whipped cream, and serve.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY



Aunt Vivian's Sweet Potato Pie Recipe by Tasty image

Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

3 lb large sweet potato, 4 potatoes
1 cup unsalted butter, 2 sticks, melted
2 ½ cups sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon kosher salt
4 large eggs
1 tablespoon self-rising flour
¼ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 pies frozen prepared pie crust, unbaked

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!

Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams

SWEET POTATO PIE



Sweet Potato Pie image

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

Dough for single-crust pie
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs at room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

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 WITH JACK DANIELS - MAKES 2 PIES



Sweet Potato Pie With Jack Daniels - Makes 2 Pies image

Sweet Potato Pie is so much better than pumpkin pie, IMHO, LOL! In fact, if it has the same color as Pumpkin Pie it means that someone has used pumpkin pie seasonings. True Sweet Potato Pie is a bright orange, as opposed to the brownish orange hues of Pumpkin. This pie has 3 shots of Jack Daniels. I've been told that the alcohol evaporates, but I can't swear to it. So if you have problems with alcohol, or it clashes with your meds, take this into consideration. It is to die for

Provided by Peachy326

Categories     Pie

Time 1h20m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 9

4 -5 large sweet potatoes
2/3 cup butter, softened to room temp (you can use margine, but why mess with Mother Nature?)
4 large eggs, lightly beaten
2 (15 ounce) cans sweetened condensed milk (I use Eagle Brand, but do NOT substitute evaporated milk!!!)
3 ounces Jack Daniels Whiskey (that's 2 shots)
2 teaspoons vanilla
1 1/2 teaspoons salt
2 deep dish pie shells
whipped cream (optional)

Steps:

  • Pop the sweet taters in the microwave until they are soft inside and easily pierced with a knife.
  • Put them aside and allow them to cool.
  • Preheat the oven to 350 degrees F.
  • Put the eggs in a large bowl and beat them lightly.
  • Add the Eagle Brand, the butter, the vanilla, and the salt.
  • Combine well.
  • By this time the potatoes should be cool enough to touch. The peel should easily come off the potatoes. (I have found this easier that peeling, cubing, and boiling.).
  • Add the potatoes to the Eagle Brand liquids.
  • Mash well until everything is well mixed and smooth.
  • Pour into the 2 deep dish pie crusts.
  • Bake 55 minutes or until a knife inserted into the middle comes up clean.
  • Serve with whipped cream if desired.
  • Enjoy, Enjoy, Enjoy!

Nutrition Facts : Calories 528.9, Fat 25.4, SaturatedFat 13.3, Cholesterol 113.2, Sodium 638.2, Carbohydrate 61.9, Fiber 2.1, Sugar 41.6, Protein 10.2

JEANNE'S SOUTHERN SWEET POTATO PIE



Jeanne's Southern Sweet Potato Pie image

This is simply the best-tasting sweet potato pie our family has ever eaten. We don't like the pies that have an orange or lemon bite to them. This pie tastes sweet, nutty, and earthy. Serve slightly warm or cold, topped with whipped topping, alongside a warm beverage like hot tea, coffee, hot chocolate, or apple cider. So awesome!

Provided by Jeanne Holt Andersen

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

2 sweet potatoes, peeled and cut into chunks
1 pastry for a 9-inch deep-dish pie crust
1 ½ cups milk
1 cup white sugar
2 eggs
1 tablespoon butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger

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 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
  • Mash sweet potatoes with a potato masher or fork. Measure 1 3/4 cup of the mash into a large bowl. Add milk, sugar, eggs, butter, salt, cinnamon, nutmeg, and ginger. Beat with a rotary beater until mixture has the consistency of cake batter. Pour into the pastry-lined plate.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool until center is set, about 15 minutes.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 52.2 g, Cholesterol 54 mg, Fat 11.2 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 493.2 mg, Sugar 30.3 g

JACK DANIEL'S PECAN PIE



Jack Daniel's Pecan Pie image

Spirited take on the traditional pecan pie. Really good! My brother's recipe that he now makes every year, more than once!

Provided by alijen

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

3 extra large eggs, slightly beaten
1 cup granulated sugar
2 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon pure vanilla extract
1/4 cup jack daniel whiskey
1/2 cup semi-sweet chocolate chips
1 1/4 cups pecan halves
1 10-inch deep dish pie crust

Steps:

  • Preheat oven to 375.
  • Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's; mix well.
  • Sprinkle chocolate chips over the bottom of the pie shell.
  • Add the pie mixture and pecans.
  • Bake at 375 degrees for 35-40 minutes.

Nutrition Facts : Calories 295, Fat 12.6, SaturatedFat 3.5, Cholesterol 51.6, Sodium 78, Carbohydrate 43.9, Fiber 1.4, Sugar 28.2, Protein 2.8

CANDIED SWEET POTATO PIES



Candied Sweet Potato Pies image

My grandmother made the best candied sweet potatoes and incredible apricot fried pies. I think this recipe combines the best of both!-Angela Eshelman, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 pies.

Number Of Ingredients 14

6 cups all-purpose flour
2 teaspoons salt
2 cups shortening
2/3 cup water
2 large eggs, room temperature
2 tablespoons white vinegar
1 large sweet potato, peeled and cut into 1-inch cubes
3/4 cup sugar
1/4 cup butter, cubed
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon vanilla extract
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine water, eggs and vinegar; gradually add to dry ingredients, tossing with a fork until a ball forms. Cover and chill until easy to handle, 1 to 1-1/2 hours., Meanwhile, place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. , In a large skillet, combine the sugar, butter and potatoes; cook and stir until syrup is golden brown, 15-20 minutes. Remove from the heat and mash. Stir in the lemon juice, salt and vanilla. Cool to room temperature., Roll out dough to 1/4-in. thickness. Cut 12 circles with a floured 5-1/2-in. round cookie cutter. Spoon 2 tablespoons filling onto half of each circle. Moisten edges with water; fold crust over filling and press edges with a fork to seal., In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°. Fry pies in batches until golden brown, about 5 minutes, turning once. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 771 calories, Fat 51g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 538mg sodium, Carbohydrate 67g carbohydrate (16g sugars, Fiber 3g fiber), Protein 8g protein.

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