Whipped Sweet Potato Pie Recipes
WHIPPED SWEET POTATO PIE
This pie can be prepared a day or two before serving. Cover and refrigerate. On the day the dish is to be served, take out of the fridge, allow casserole to come to room temperature and finish baking in an open casserole, reheating the mixture first and then adding the marshmallows. Bake until the marshmallows melt and the top is golden brown, about 20 minutes. Cooking time includes the cooking of the sweet potatoes.
Provided by dojemi
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together, except marshmallows.
- Pour into well greased casserole.
- Sprinkle with brown sugar.
- Bake 375 for about 10-15 minutes.
- Add marshmallows on top and bake until marshmallows melt and the top is golden brown, 25-30 minutes in total.
Nutrition Facts : Calories 225.3, Fat 14.8, SaturatedFat 2.2, Sodium 316.4, Carbohydrate 19.4, Fiber 3.1, Sugar 7.2, Protein 2.6
MASHED SWEET POTATO PIE
Make and share this Mashed Sweet Potato Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bake sweet potatoes until tender; peel and mash. Make sure all lumps are removed, straining if necessary.
- Mix mashed sweet potatoes, eggs, sugar, salt, ginger, nutmeg, vanilla, cream or evaporated milk and melted butter together.
- Pour into unbaked pie shell.
- Bake at 400 degrees Fahrenheit for 50 minutes or until knife inserted one inch from edges of pie comes out clean.
Nutrition Facts : Calories 435.2, Fat 29.9, SaturatedFat 15.6, Cholesterol 116.4, Sodium 399.9, Carbohydrate 37.9, Fiber 1.9, Sugar 20.4, Protein 5
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SOUTHERN-STYLE SWEET POTATO PIE - ONCE UPON A CHEF
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Cuisine SouthernTotal Time 2 hrs 20 minsCategory DessertsCalories 371 per serving
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with parchment paper or aluminum foil.
- Poke each sweet potato with a fork five or six times and place them on the prepared baking sheet. Roast until very tender, about 1 hour. Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth.
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- Prepare the Crust: Unwrap chilled pie dough disks from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle each disk with flour. Roll 1 disk into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang. Refrigerate until ready to use. Roll remaining disk into a 10-inch circle, and refrigerate until ready to use.
- Prepare the Sweet Potato Filling: Place whole, unpeeled sweet potatoes in a large pot with water to cover by 2 inches. Bring to a rolling boil over high. Reduce heat to medium, maintaining a gentle boil. Cook until sweet potatoes are just tender enough to be sliced, but not so tender that they fall apart, 25 to 35 minutes. (Remove any smaller sweet potatoes as they are done, allowing larger ones to cook until they reach the ideal texture.)
- Drain sweet potatoes, and transfer to a platter to cool. Peel potatoes; trim and discard any fibers. Cut potatoes crosswise into 1/4-inch-thick rounds. (You will need about 4 cups to generously fill piecrust.) Gently toss sweet potatoes with sugar-spice mixture.
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