Down South Sweet Potato Pie Recipes

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
• Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
• Bake in the preheated oven until firm, about 45 minutes.

DOWN SOUTH SWEET POTATO PIE

Steps:

• Preheat the oven to 425º F. Place the cream cheese in a large bowl and mix on high speed with electric mixer until soft and fluffy. Add the sugar and continue to mix on high speed until completely absorbed. Reduce the mixer speed and add the eggs, one at a time, until evenly blended. Add the yams, evaporated milk and pumpkin pie spice, and mix until creamy. Pour the filling into the pie shells. Bake pies for 30 to 35 minutes until the edges puff, the crust browns and the custard is set. Meanwhile, mix the pecans, brown sugar and margarine; set aside. Remove the pies from the oven and sprinkle with the pecan mixture. Return the pies to the oven for 7 to 10 minutes or until the topping is golden brown and crisp. Cool the pies completely on a wire rack. Serve garnished with whipped cream if desired.
• Note: If mashed yams are unavailable, puree a 16-ounce can of drained whole yams or sweet potatoes in a food processor until smooth.

DOWN SOUTH SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees.
• Beat cream cheese with electric mixer until fluffy.
• Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice.
• Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
• Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp.
• Cool pies on rack completely. Garnish with whipped cream, if desired.
• NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.

SWEET POTATO PIE RECIPE

Steps:

• First, began by washing your potatoes.
• Then, put them in a large pot to boil on high heat for about 30 minutes or fork tender.
• After your sweet potatoes have boiled, and they are fork tender set them aside in a bowl.
• Allow your potatoes to cool a bit before you begin to peel them.
• After you've peeled your sweet potatoes, place them in a separate bowl.
• Chop your 1 stick of unsalted butter into chunks and add them to your sweet potatoes. The unsalted butter should melt over the potatoes, because they are still warm.
• Next, add in your 1 cup of sugar, 1/2 teaspoon of cinnamon, and a 1 tablespoon of vanilla or lemon extract.
• Then, add in your 1 cup of whole milk, and 2 eggs.
• Using a mixer, mix all of your ingredients together.
• When you've finished use a large wooden spoon to ensure, you have no lumps in your pie mixture.
• For your store bought pie crusts, cut about 4-5 slits in your pie crust, so the crust remains flat. Place the pie crusts in the oven on 325 degrees for about 10 minutes. This will ensure that the bottom of your pie crust will be done.
• Remove the pie crusts from the oven and allow them to cool. Then, begin to pour your pie mixture into your crust.
• Use your wooden spoon to smooth out any lumps.
• Next, place your pie or pies in the oven on 325 degrees for about 45 minutes or until the sweet potato pies are firm to the touch.
• After you remove your pies from the oven you can set them aside and allow them to cool.

SOUTHERN SWEET POTATO PIE

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.

SWEET POTATO UPSIDE DOWN PIE

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.

DOWN SOUTH SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees F.
• Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.
• Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.
• Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.