Amazing Sweet Potato Pie Recipes
SWEET POTATO PIE RECIPE - SOUL FOOD
Southern Sweet Potato Pie made completely from scratch. Baked sweet potatoes give this holiday classic a rich flavor, paired perfectly with a buttery, flakey pie crust.
Provided by I Heart Recipes
Categories Dessert
Time 1h10m
Number Of Ingredients 16
Steps:
- Sprinkle in 1 1/4 cup of all purpose flour into a large mixing bowl.
- Add in the cold butter, butter flavored shortening, 2 tbsp of sugar, 1 tsp salt, and 1 tsp of vanilla extract.
- Mix the ingredients until it forms into a dough, then wrap with plastic wrap and store the dough in the refrigerator.
- Toss the peeled and chopped sweet potatoes into a medium sized pot, and pour in about 4-6 cups of water.
- Place the pot over high heat, and boil the potatoes, until they are fork tender.
- Once the potatoes are done, drain the water, and let the potatoes cool.
- Toss the cool sweet potatoes into a mixing bowl, and whisk until the potatoes are nice and creamy.
- Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
- Next, add in two medium sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
- Whisk until the mixture is nice creamy and airy.
- Remove the dough from the refrigerator, flatten it out, then place it into a 9 inch pie pan.
- Bake the pie shell for 7-10 minutes on 325 F.
- Remove the shell from the oven, then turn the heat up to 350 F.
- Start adding the sweet potato pie filling into the pie shell, and smooth it out.
- Bake the pie for 45 - 50 minutes.
- Let the pie cool until it is room temperature.
- Enjoy!
COCONUT-SWEET POTATO PIE
Serve Coconut-Sweet Potato Pie as an autumn or holiday dessert. Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell in Coconut-Sweet Potato Pie.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
- Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
- Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
AMAZING SWEET POTATO PIE
This pie is so easy and so good! I got it from the Fanny Farmer Cookbook and I always double the recipe because it freezes beautifully.
Provided by Kishka
Categories Pie
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- Combine all the ingredients in a large bowl and mix until well blended and there are no lumps.
- Pour into piecrust and sprinkle with additional cinnamon, if desired.
- Bake for 10 minutes and then reduce the oven temperature to 300.
- Bake for another 50 minutes or until the filling is firm.
Nutrition Facts : Calories 538.6, Fat 31.9, SaturatedFat 13.6, Cholesterol 147, Sodium 715.4, Carbohydrate 50.5, Fiber 3.9, Sugar 15.6, Protein 9.6
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- Dice butter into small cubes, and toss in flour mixture. Break up butter chunks until they are slightly larger than the size of peas.
- Add 1/2 cup of ice water and mix. Then, add water in small increments, targeting any dry spots. Mix until dough can form shaggy clumps when squeezed together. You will most likely need up to 1/4 cup ice water more, but add it one tablespoon at a time.
- Divide dough in half, and form each half into a disc. Wrap both discs in cling film, and refrigerate for at least one hour before using. Overnight is preferable, to hydrate the flour and relax the gluten. (If keeping the dough in the fridge for longer than a day, or freezing it for storage, use a second layer of plastic wrap.) Dough will keep up to 1 week in the refrigerator, and up to 2 months in the freezer.
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- Preheat your oven to 350 degrees and prepare a 9-inch pie dish by lightly spritzing with non-stick spray.
- Place your pie dough on a lightly floured surface and roll out to about a 10” circle. Place in the pie dish and using your index finger on your left and index and thumb on your right hand to flute the top of the pie crust (if desired).
- Poke holes in the bottom of the crust using a fork and bake for 7-8 minutes or until golden brown.
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