Family Favorite Sweet Potato Pie Recipes

WORLD'S BEST SWEET POTATO PIE

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.

SWEET POTATO PIE

Steps:

• Remove frozen crust from freezer and allow to sit for 15 minutes. Transfer to pie dish if desired. Using a fork, add several pokes to the crust.
• Preheat oven to 450 degrees.
• Using a potato masher, mash yams just until they are no longer whole.
• Cream butter and sugar in large mixing bowl.
• Lightly whisk eggs. Add to sugar and butter mixture.
• Add yams to mixture.
• Add cinnamon, vanilla, and flour to mixture.
• Beat on low until mixture is well blended.
• Pour mixture into 9" pie crust.
• Bake at 450 degrees for 15 minutes.
• Reduce oven temperature to 350 degrees and continue baking for 50 minutes.
• Check for doneness by inserting a wooden toothpick into the center. If it comes out clean, the pie is done. If not, return to oven for 5 minutes.
• Allow pie to cool before slicing. Store remaining pie in refrigerator after serving.

SWEET POTATO PIE

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.

EASY SWEET POTATO PIE

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.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

THE BEST SWEET POTATO PIE

Steps:

• In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.

SWEET POTATO PIE

Steps:

• On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.
• Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.
• With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
• Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

FAMILY-FAVORITE SWEET POTATO PIE

Steps:

• Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until tender. Drain; cool potatoes slightly. Peel potatoes; return to pot. Mash until smooth., Preheat oven to 425°. In a large bowl, beat sweet potatoes, butter, sugars, pumpkin pie spice and salt. Beat in eggs, buttermilk and vanilla until smooth. Pour into pastry shell. Bake on the lowest oven rack 10 minutes. Reduce oven setting to 375°. Bake 30-40 minutes longer or until edges are puffed and center is just set. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, serve with whipped cream.

FAMILY-FAVORITE SWEET POTATO PIE

Steps:

• Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until tender. Drain; cool potatoes slightly. Peel potatoes; return to pot. Mash until smooth., Preheat oven to 425°. In a large bowl, beat sweet potatoes, butter, sugars, pumpkin pie spice and salt. Beat in eggs, buttermilk and vanilla until smooth. Pour into pastry shell. Bake on the lowest oven rack 10 minutes. Reduce oven setting to 375°. Bake 30-40 minutes longer or until edges are puffed and center is just set. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, serve with whipped cream.

SWEET POTATO PIE

Steps:

• Spray sweet potatoes with cooking spray and roast in a preheated 350 degrees oven for 35 minutes or until soft. Scoop out pulp. Mix pulp with cinnamon, nutmeg, lemon, sugar and vanilla. In separate bowl whip eggs and milk and fold into potatoes. Pour into pre-baked shell and bake at 350 degrees for 15 minutes. Allow to cool before serving.

SWEET POTATO PIE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.

JO MAMA'S SWEET POTATO PIE

Steps:

• Blend sweet potatoes with butter.
• Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk.
• Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.