Sweet Potato Upside Down Pie Recipes

Steps:

• 1. line the bottom of a 9x13 baking dish with wax paper. Preheat oven to 350 degrees. Combine potatoes, evaporated milk,sugar, eggs, and cinnamon; mix thoroughly. Pour into lined baking dish. Sprinkle dry cake mix and chopped pecans on top of potato mixture; coating evenly. Drizzle melted butter on top of dry cake mix and pecans. Bake for 45 to 50 minutes or until golden brown. Cool well. Invert onto large platter. Peel wax paper from top. Combine cream cheese and sugar. Mix well. Gently stir in Cool whip. Spread on top and sides of pie. Refrigerate until ready to serve.

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.

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.

Steps:

• Preheat the oven to 350 degrees. Coat a 9" round cake pan with cooking spray and set aside.
• Rub the sweet potatoes with a few drops of oil or a touch of cooking spray. Place the potatoes on the oven rack and bake until they are soft when squeezed, 40-60 minutes. Remove the sweet potatoes and set aside until cool enough to handle.
• Meanwhile, in a small saucepan over medium heat, melt the butter with the brown sugar. Pour the mixture into the prepared pan, tilting to coat the bottom evenly. Arrange six pineapple slices in a ring around the edge and one in the center of the pan.
• Peel the potatoes and place the flesh in a mixing bowl. Mash roughly with a fork. Add the eggs, cinnamon, baking powder, salt and 5-6 grinds pepper, and whisk until well-blended. Spoon the mixture into the baking pan, spreading it evenly over the pineapple and smoothing the top. Tap the pan sharply on the countertop three or four times to knock out air bubbles.
• Bake until the top looks dry and feels springy to the touch, 40 minutes. A knife inserted in the center should come out clean. Cool in the pan on a rack for 10 minutes. Run a knife around the side of the pan. Insert a serving plate over the pan and, holding the pan and the plate firmly with oven mitts, flip them so the potatoes drop on to the plate, pineapple side up. Lift off the pan. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

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, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
• Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
• Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.