Best Sweet Potato Pie Recipes

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

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.

Steps:

• Preheat oven to 375 degrees.
• Drain and mash sweet potato.
• Mix all ingredients in a bowl.
• Divide mixture into 3 pie shells. Careful not to over fill.
• Bake at 375 degrees for approximately 60 minutes or until it no longer jiggles in the center.

Steps:

• Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
• Preheat the oven to 350 degrees F.
• Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
• Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

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, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

Steps:

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

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.

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.

Steps:

• Preheat the oven to 350°F.
• Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
• Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
• When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
• Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.

Steps:

• Preheat oven to 400°. Brush crust with egg white. Bake 6-8 minutes. Cool on a wire rack. Reduce heat to 350°., In a large bowl, beat the remaining ingredients until blended. Pour into crust. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Refrigerate leftovers.