Creamy Potato Pie Recipes

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CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY BUTTERMILK SWEET POTATO PIE



Creamy Buttermilk Sweet Potato Pie image

Buttermilk adds a creamy texture to this deliciously simple sweet potato dessert. Add whipped cream and pumpkin spice for a tasty topping, or create your own variation.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 1h25m

Yield 8

Number Of Ingredients 9

1 unbaked 9-inch pie shell, defrosted
1 (40 ounce) can Bruce's Yams Cut Sweet Potatoes in Syrup, drained, 3 tablespoons syrup reserved
¾ cup buttermilk, at room temperature
2 eggs
1 egg yolk
¼ cup melted butter
2 tablespoons sifted flour
3 tablespoons Whipped cream for serving
1 pinch Pumpkin pie spice

Steps:

  • Heat oven to 400 degrees F.
  • Bake empty pie shell for 6-7 minutes, or until the bottom of crust begins to turn light brown. Remove from oven and turn heat down to 350 degrees F. Place pie on a cookie sheet.
  • Whip the sweet potatoes in the bowl of a stand mixer until smooth. Add the reserved syrup, buttermilk, eggs, egg yolk, melted butter, and flour; mix until incorporated.
  • Pour into the pie shell and bake for 60-65 minutes, or until center of pie has set. If crust starts to brown too much, cover pie with a sheet of tin foil.
  • Garnish with whipped cream and pumpkin pie spice.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 55.9 g, Cholesterol 83.6 mg, Fat 15.4 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 6.3 g, Sodium 251.9 mg, Sugar 1.3 g

LEEK AND POTATO PIE



Leek and potato pie image

Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages

Provided by John Bourne

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 6

3 medium potatoes (about 450g), peeled and thinly sliced
butter , for the dish
1 garlic clove , crushed
2 trimmed leeks (about 200g), halved and sliced
350g Cheddar cheese (we used HS Bourne), grated
500ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
  • Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
  • Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium

CRISPY AND CREAMY NEW POTATO PIE



Crispy and Creamy New Potato Pie image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds potatoes, washed and halved
1 bay leaf
1 tablespoon freshly grated horseradish (or prepared)
1 cup sour cream
1/4 cup chives, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
  • Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.

CREAMY SWEET POTATO PIE



Creamy Sweet Potato Pie image

A rich creamy pie that fills the home with the smell of autumn. Also a nice substitute for those people who like the taste of pumpkin spice but not the custardy texture.

Provided by MarieLizette

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 16

Number Of Ingredients 15

1 (29 ounce) can cut sweet potatoes, drained
1 (14 ounce) can sweetened condensed milk
3 eggs
¼ cup butter, melted
2 teaspoons vanilla extract
½ cup flour
½ cup white sugar
½ cup brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon salt
2 (9 inch) unbaked pastry pie shells
1 ½ cups miniature marshmallows, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Set rack to center of the oven and place a cookie sheet on baking rack.
  • Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture.
  • Divide sweet potato mixture between the pie shells. Cover pies with aluminum foil.
  • Bake in preheated oven for 10 minutes.
  • Reduce heat to 300 degrees F (150 degrees C). Continue baking pies uncovered until a toothpick inserted into the center comes out clean, about 40 more minutes.
  • Remove aluminum foil and pile marshmallows into the center of each pie. Return to oven and continue baking until marshmallows are golden brown, about 10 minutes. Allow pies to cool before serving.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 54.7 g, Cholesterol 50.8 mg, Fat 13.6 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 268 mg, Sugar 31.7 g

CREAMY LAYERED POTATO PIE



Creamy Layered Potato Pie image

Few ingredients but they combine for a rich layered potato dish that is a great accompaniment to any main course. I made this last night improvising with what I had on hand & the result was awesome. The trick is slicing the potatoes very thin using a mandolin.

Provided by Jodi B.

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 large baking potatoes
1/2-1 cup grated parmesan cheese
diced chives
salt & pepper
2 tablespoons unsalted butter
3/4 cup 35% cream (or half'n'half)

Steps:

  • Preheat oven to 275 degrees.
  • Butter bottom & sides of a 9" pan.
  • Thinly slice potatoes in rounds using mandolin.
  • One layer at a time, start layering pie working from outside ring to center, slightly overlapping potato slices.
  • Season each layer with salt & pepper, chives, parmesan cheese & a sprinkling of small pieces of butter.
  • Repeat layering, top layer should also have chives, salt & pepper, parmesan & butter.
  • Pour cream or half & half over top of pie reaching up about 2/3 way up dish.
  • Bake in oven for about 35 minutes or until bubbly & nicely browned & a knife goes through the potato layers with no resistance.

Nutrition Facts : Calories 222.2, Fat 15.5, SaturatedFat 9.7, Cholesterol 50.7, Sodium 141.1, Carbohydrate 16.3, Fiber 1.4, Sugar 0.8, Protein 5.3

SWEET POTATO PIE



Sweet potato pie image

Sweet potato pie recipe is the perfect dessert for Thanksgiving and super easy. Everyone will enjoy this classic dessert.

Provided by Desserts on a Dime

Categories     Dessert

Time 2h

Number Of Ingredients 10

3 Large Sweet Potatoes
3/4 cup Granulated Sugar
1/2 cup firmly packed brown sugar
1/2 cup Instant Vanilla Pudding mix
3/4 cup Evaporated Milk
2 Large Eggs (room temperature)
6 Tbsp Butter (softened)
1 tsp Ground Cinnamon
1 1/2 tsp Vanilla Extract
1 9 in. Pre-made Graham Cracker Crust

Steps:

  • Poke the sweet potatoes with a fork and wrap in foil. Bake at 400 degrees for 45-50 minutes until the potatoes are soft. You may need more cook time depending on the size of your sweet potatoes.
  • Allow the sweet potatoes to cool. Then remove the foil and the skin from the sweet potatoes.
  • Place the sweet potatoes in a large bowl. Add in all the other ingredients except for the pie crust. Mix until thoroughly combined.
  • Pour this mixture into the pre-made pie crust.
  • Bake at 450 degrees F for 10 minutes. Then reduce the oven temperature to 350 degrees F and bake for 40 minutes until the pie is set.
  • Cool on a wire rack.
  • Serve topped with ice cream, whipped cream or whipped topping and enjoy!

Nutrition Facts : Calories 307 kcal, Carbohydrate 49 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 63 mg, Sodium 169 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving

SWEET POTATO PIE



Sweet Potato Pie image

This easy Sweet Potato Pie is creamy and just the right amount of sweet, with warm spices throughout that make it perfect for fall, Thanksgiving, or anytime.

Provided by Amy

Categories     Dessert

Time 1h5m

Number Of Ingredients 14

1 pound sweet potatoes ((see note))
1/2 cup unsalted butter ((room temperature))
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1 1/4 teaspoon pumpkin pie spice
1 (9-inch) refrigerated pie crust ((store bought or homemade))
whipped cream (, for serving)
cinnamon or nutmeg (, for serving)

Steps:

  • Preheat the oven to 350°F.
  • You can bake, boil, or microwave your sweet potatoes (or even use canned) - whichever you prefer. Once cooked, cool to room temperature and remove the peels.
  • Place potatoes in a large bowl. Mash them up with a potato masher, then whip with an electric hand mixer until smooth.
  • Add in the butter and mix until combined. Add the brown sugar and granulated sugar, mix until smooth. Add the eggs and mix until smooth. Add the heavy cream, flour, lemon juice, vanilla, salt, and pumpkin pie spice. Continue mixing until smooth and combined, scraping down the sides of the bowl, as necessary.
  • Place the pie crust into a pie plate and crimp the edge. Add the filling and smooth out the top.
  • Bake for 45-50 minutes until set. It might be the slightest bit jiggly - it is ready when a butter knife inserted into the center comes out mostly clean. Or, an internal temperature reaches 175°F. (Keep an eye on the crust and if it appears to be over-browning, use a pie shield or cover with foil toward the end of baking.)
  • Let the pie cool to room temperature before slicing to serve, or chill first.
  • Slice and top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg, if desired.Using Canned Potatoes: If you would prefer to use canned sweet potatoes/yams, you will need 1 can (29 ounce), fully drained, which is the equivalent to 1 pound or 2 cups mashed.

Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 3 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 99 mg, Sodium 196 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving

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