French Vanilla Sweet Potato Pie Recipes

VANILLA BOURBON SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Form unbaked pie crust into pie dish. Do something cool with the edge of the crust to make yourself feel better about not making the crust yourself. Oh wait, that was just me.
• Peel the sweet potatoes and cut each into 3 or 4 large chunks.
• Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
• With a slotted spoon, remove potato chunks from the water, letting as much water drain off the potatoes as possible. Place the chunks in a food processor.
• Process the cooked potato in the food processor until completely smooth.
• In a large bowl with a wire whisk, combine 2 1/2 cups of the puree, sugar, brown sugar, butter, eggs, milk, seeds from the vanilla bean, bourbon, salt, cinnamon, ginger and nutmeg.
• Pour filling into the pie crust.
• Bake at 350 degrees for about 50-60 minutes, or until the pie is set and a sharp knife inserted into the middle comes out clean.
• Let cool completely, then serve with a generous dollop of freshly whipped cream.

THE BEST SWEET POTATO PIE RECIPE

Steps:

• If needed, roast potatoes as directed above in this article. Once peeled, mash in a bowl and measure out 2 cups.
• Preheat the oven to 350°F.
• Add 2 cups mashed sweet potatoes to a large mixing bowl and add one stick of melted butter, 1.5 cups white sugar, 5 ounces of evaporated milk, 1 tablespoon vanilla, 1 small box of instant vanilla pudding, 2 large eggs, 1 pinch salt, and spices if using.
• Place 2 unbaked pie crusts into pie dishes if needed and place onto half sheet baking tray to catch any spillover. Pour half of the filling into each shell.
• Bake in preheated oven for about 30 - 40 minutes or until the crust is slightly browned and the center of the pie is only slightly jiggly.
• Let the pies cool completely before serving. Top with a dollop of whipped cream, if desired.
• Store leftovers covered in the refrigerator for up to 3 days. Let come to room temperature before serving or eat cold, which I enjoy. It can also be frozen for up to 3 months in a freezer-safe ziptop bag. Thaw overnight in the fridge and let come to room temperature before serving.

SWEET POTATO PIE RECIPE

Steps:

• Heat oven to 350 degrees Fahrenheit. Fill a 9" pie plate with pie crust.
• In a large bowl, blend sweet potatoes and sugar with a hand mixer.
• Add one egg, then beat the mixture.
• Add the second egg and beat again.
• Add softened butter, pudding mix, condensed milk, cinnamon and vanilla. Mix well.
• Pour into the unbaked pie crust and bake for 40-50 minutes.
• Allow the pie to cool on a wire rack.

SWEET POTATO PIE I

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.

SWEET POTATO PIE ICE CREAM

Steps:

• Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks; beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.
• Crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

FRENCH VANILLA SWEET POTATO PIE.

Steps:

• 1. In a medium bowl,combine heavy cream,pudding mix,cream cheese and liquid creamer;whisk together until blended.
• 2. Spread into bottom of the pie crust.Sprinkle with vanilla chips.Refrigerate for 4 hours.
• 3. Preheat oven to 375 degrees F.
• 4. Bring a large saucepan of water to boil,add sweet potatoes,boil for 30 minutes.Drain well and peel them.
• 5. Place in a large bowl,mashed with a potato masher,until the lumps are gone.
• 6. Add margarine,sugar,milk and vanilla extract on mashed sweet potatoes.Beat with a fork until combined.
• 7. Spoon into a prepared pie crust.
• 8. Bake in preheated oven for 25 minutes,or until the pie is set.Cool completely.

EASY SWEET POTATO CAKE

Steps:

• 1. Heat oven to 350F.
• 2. Grease and flour Bundt pan. (I use baking spray with flour)
• 3. Mix brown sugar and chopped pecans in a bowl. Sprinkle mixture of brown sugar and chopped pecans into bottom of prepared bundt pan..
• 4. In electric mixer, mix dry cake mix with beaten eggs and the sweet potato pie filling.
• 5. Pour into Bundt pan on top of br. sugar/pecan mix and bake at 350 for about 1 hour.
• 6. Test for doneness with toothpick. When done, let sit for 10-15 minutes on wire rack in pan, then invert onto a 10" plate.
• 7. No frosting is needed because it has its own crunchy brown sugar/pecan topping. But I mix a little glaze of 10x sugar and softened butter to drizzle on top.. Enjoy!