Sweet Potato Upside Down Pie Recipes

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

MINI SWEET POTATO PIES

Steps:

• Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
• Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
• Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
• Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

SWEET POTATO CASSEROLE PIE

Steps:

• Heat the oven to 425 degrees and line a baking sheet with parchment; set aside.
• Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes. Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.
• Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.
• Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining 1/2 cup light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.
• Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they'll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.
• When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

MAPLE SWEET POTATO UPSIDE-DOWN CAKE

Steps:

• Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.
• For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving.
• For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.
• Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside.
• In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside.
• In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.
• Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato.
• Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of spiced sour cream and mint sprigs, if desired.

DOWN SOUTH SWEET POTATO PIE

Steps:

• Preheat the oven to 425º F. Place the cream cheese in a large bowl and mix on high speed with electric mixer until soft and fluffy. Add the sugar and continue to mix on high speed until completely absorbed. Reduce the mixer speed and add the eggs, one at a time, until evenly blended. Add the yams, evaporated milk and pumpkin pie spice, and mix until creamy. Pour the filling into the pie shells. Bake pies for 30 to 35 minutes until the edges puff, the crust browns and the custard is set. Meanwhile, mix the pecans, brown sugar and margarine; set aside. Remove the pies from the oven and sprinkle with the pecan mixture. Return the pies to the oven for 7 to 10 minutes or until the topping is golden brown and crisp. Cool the pies completely on a wire rack. Serve garnished with whipped cream if desired.
• Note: If mashed yams are unavailable, puree a 16-ounce can of drained whole yams or sweet potatoes in a food processor until smooth.

UPSIDE-DOWN FRITO PIE

Steps:

• In a large skillet, cook turkey and onion over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; stir in chili seasoning. Transfer to a 3- or 4-qt. slow cooker. Pour tomatoes and tomato sauce over turkey., Cook, covered, on low 2-3 hours or until heated through. Stir turkey mixture to combine. Top with beans. Sprinkle with cheese. Cook, covered, 5-10 minutes or until cheese is melted. Top with chips. If desired, serve with sour cream, minced cilantro and additional onion.

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.

SARAH CONTONA'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
• In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.
• In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.
• Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.

GRANDADDY'S SWEET POTATO MERINGUE PIE

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
• Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
• Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
• Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.

CRUNCHY SWEET POTATO PIE

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., In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake until topping is golden brown, 10-15 minutes. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.

DOWN SOUTH SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees.
• Beat cream cheese with electric mixer until fluffy.
• Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice.
• Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
• Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp.
• Cool pies on rack completely. Garnish with whipped cream, if desired.
• NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.

OLD FASHIONED SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees.
• Filling:.
• Using an electric mixer combine potatoes, 1 cup of sugar, butter, eggs vanilla,salt and spices. Mix thoroughly. Add milk, and continue to mix. Pour into pie crust and bake 35-45 minutes or until knife inserted in the center comes out clean. Place pie on rack to cool to room temperature before covering with meringue.
• Meringue:.
• Using an electric mixer beat egg whites until soft peaks form; beat in remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until sugar dissolves and mixture is glossy and stiff, but not dry. With rubber spatula spoon meringue onto cooled pie, forming peaks. Make sure meringue touches crust all around (to avoid weeping). Sprinkle with a pinch of granulated sugar. Bake 10-12 minutes, or until delicately browned.

CLASSIC SWEET POTATO PIE

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.