Delicious Sweet Potato Pie Recipes

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 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust.
• Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract.
• Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture.
• Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust.
• Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
• Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

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:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in an aluminum foil-lined baking dish.
• Bake in preheated oven until potatoes are easily pierced with a fork and skin loosens, 30 to 45 minutes. Allow potatoes to cool.
• Peel potatoes and mash with a potato masher in a large bowl. Beat sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt into mashed sweet potatoes with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use.
• Bake in preheated oven until pie is set and crust is browned, 45 to 50 minutes.

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:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper.
• Put them on a baking sheet and roast until tender about 1-1/2 hours.
• Remove from oven and let cool completely.
• In a large mixing bowl, combine the flour, salt and 2 tsp sugar.
• Add the shortening and work it with your hands until the mixture resembles course crumbs.
• Add the ice water, 1 tbsp at a time.
• Add only as much as you need to make a smooth ball.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Turn the dough onto a lightly floured work surface.
• Roll out into a rectangle about 24x8 inches and about 1/8" thick.
• With a sharp knife, cut 12 4-inch squares.
• Peel the potatoes and put the flesh in a large mixing bowl.
• Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well.
• Place about 1/4 cup of the filling into the center of each pastry square.
• Fold one corner to the opposite corner to form a triangle.
• Using the tines of a fork, crimp the edges to seal.
• Heat 4" of oil in a large heavy pot or electric fryer to 360°F.
• Fry the pies 2 or 3 at a time until golden brown, turning them once.
• Remove the pies and drain on paper towels.
• Sprinkle with remaining 2 tbsp of sugar.
• Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth.
• Drizzle over the hot pies and serve immediately.

Steps:

• Puree all ingredients in a blender.
• I have to do this in 2 batches to fit all the ingredients.
• Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher).
• Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies).
• Bake in a 350 degree oven that has been preheated for approximately 1 hour.
• I cover the edges of the crust with foil to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly.
• Allow to cool completely before slicing. Enjoy!

Steps:

• In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.

Steps:

• Pierce sweet potatoes and microwave for 8 to 10 minutes or until the potatoes are tender.
• (Or you can bake them in 375°F oven for approximately 45 minutes.) Cool.
• Partially bake pastry shell in a 450°F oven for 5 minutes.
• Cool slightly on a wire rack.
• Reduce oven temperature to 375°F Peel sweet potatoes.
• Place all pie ingredients in food processor and process until smooth.
• Pour 3/4 of mixture into pastry shell.
• Cover edges of pastry with foil strip to keep it from browning too much.
• Place on oven rack and then spoon in remaining sweet potato mixture.
• Bake at 375°F for 25 minutes.
• Remove foil from edges and bake another 20 to 25 minutes more until knife inserted near center comes out clean.
• Cool on wire rack.
• Cover and chill in refrigerator.
• Serve with whipped cream.

Steps:

• preheat oven to 350.
• dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside.
• Boil or bake potatoes until soft.
• peel potatoes while still warm and whip with a hand mixer to remove the strings.
• add butter, then mix.
• add sugar next.
• then add remaining ingredients.
• taste for sweetness.
• and pour into crusts.
• bake for 20-30 minutes or until set.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.