Vanilla Wafer Sweet Potato Pie Recipes

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.
• In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.
• Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
• Allow the pie to cool completely before cutting. Serve at room temperature.

VANILLA BOURBON SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Form unbaked pie crust into pie dish. Do something cool with the edge of the crust to make yourself feel better about not making the crust yourself. Oh wait, that was just me.
• Peel the sweet potatoes and cut each into 3 or 4 large chunks.
• Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
• With a slotted spoon, remove potato chunks from the water, letting as much water drain off the potatoes as possible. Place the chunks in a food processor.
• Process the cooked potato in the food processor until completely smooth.
• In a large bowl with a wire whisk, combine 2 1/2 cups of the puree, sugar, brown sugar, butter, eggs, milk, seeds from the vanilla bean, bourbon, salt, cinnamon, ginger and nutmeg.
• Pour filling into the pie crust.
• Bake at 350 degrees for about 50-60 minutes, or until the pie is set and a sharp knife inserted into the middle comes out clean.
• Let cool completely, then serve with a generous dollop of freshly whipped cream.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

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!

VANILLA WAFER SWEET POTATO PIE

Steps:

• Preheat oven to 325°F Finely crush 35 of the wafers, place in medium bowl. Add 1/4 cup butter and 2 tablespoons sugar, mix until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely crush remaining 10 wafers; combine with remaining 1 tablespoons butter. Set Aside for later use.
• Place sweet potatoes, cream cheese, 1/4 cup sugar, corn syrup, eggs, spice and canilla in medium bowl.Beat with electric mixer on medium speed until mixture is well blended. Pour into crust.
• Bake 1 hour or until knife inserted in center comes out clean. Then top with wafers and marshmallows. Bake for another 5 minutes or until marshmallows are golden. Cool completely. Refrigerate until ready to serve. Store leftovers in the refrigerator.

SWEET POTATO PIE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
• Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
• Bake in preheated oven for 70 minutes, until set in center.

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.

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.