Grandmas Sweet Potato Pie Recipes

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SWEET POTATO PIE



Sweet Potato Pie image

This old fashioned sweet potato pie has a silky smooth filling made with brown sugar and evaporated milk. Try with marshmallow whipped cream!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 2h

Number Of Ingredients 17

1 9-inch pie crust
2 large sweet potatoes
3/4 cup light brown sugar (packed)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
1/4 teaspoon kosher salt
1/4 cup unsalted butter ((about 1/2 stick))
1 1/4 cups 2% evaporated milk, divided ((about 10 ounces))
1/3 cup granulated sugar
3 large eggs
1 tablespoon bourbon (or 2 additional teaspoons pure vanilla extract)
1 teaspoon pure vanilla extract
1/2 cup unsweetened coconut flakes (optional, for serving)
1 cup cold heavy whipping cream
1 cup marshmallow creme (also called marshmallow fluff) ((about half a 7-ounce jar))
1 teaspoon pure vanilla extract

Steps:

  • Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
  • Place a rack in the center of the oven and preheat to 375 degrees F.
  • To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks.
  • Place chunks in a large pot and cover with cool water. Bring the pot to a boil, and then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes.
  • Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
  • To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, for about 5 minutes, mashing the potatoes further as they cook.
  • To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot.
  • While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
  • Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.*
  • Meanwhile, heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly and is a light, toasty brown; 6 to 8 minutes. Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool.
  • Finally, prepare the marshmallow cream topping. Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. Add the marshmallow creme and vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks.
  • Serve the pie at room temperature, with the marshmallow whipped cream dolloped generously on top, and sprinkled with toasted coconut.

Nutrition Facts : ServingSize 1 (of 10) without coconut or whipped topping, Calories 331 kcal, Carbohydrate 50 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 67 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 5 g

SOUTHERN SWEET POTATO PIE



Southern Sweet Potato Pie image

This Mississippi sweet potato pie is very popular in the South. It's a particular favorite at our house because we always have plenty of sweet potatoes in our garden. Try it with a dollop of whipped cream. -Bonnie Holcomb, Fulton, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1-2/3 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Pinch salt
1 cup mashed sweet potatoes
2 large eggs, room temperature
1/2 cup butter, softened
1/4 cup light corn syrup
3/4 cup evaporated milk

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.

Nutrition Facts : Calories 513 calories, Fat 21g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 290mg sodium, Carbohydrate 77g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA'S OLD FASHION SWEET POTATO PIE



Grandma's Old Fashion Sweet Potato Pie image

Make and share this Grandma's Old Fashion Sweet Potato Pie recipe from Food.com.

Provided by Uniquepeebles

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

3 medium sweet potatoes
1 cup brown sugar
1 cup white sugar
3 eggs
1 tablespoon vanilla
1/2 cup butter
1 pinch salt
3 tablespoons of jell-o instant pudding mix
3/4 of can evaporated milk (1 cup)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 store bought pie crust

Steps:

  • Bake the sweet potatoes in the oven until done; let them cool.
  • Mash the potatoes with the butter; add the sugars and the eggs, stir.
  • Add the pudding mix, stir up real good.
  • Add the pinch of salt, nutmeg, and cinnamon.
  • Add the milk and stir up real good.
  • Pour the mixture in the pie crust.
  • Put the pie in the oven at 350°F Bake 45 minutes or 1 hour.

GRANDMA'S SWEET POTATO PIE



Grandma's Sweet Potato Pie image

Delicious, spicy, and sweet. This is Grandma's famous Southern sweet potato pie recipe that has always kept our family going down South for each and every holiday! Enjoy with ice cream of whipped topping.

Provided by TJohnson

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

3 large sweet potatoes, peeled and diced
½ orange, peel cut into thin strips
1 pastry for a 9-inch pie crust
2 eggs
1 tablespoon pineapple juice
1 tablespoon salted butter, melted
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch ground cloves
1 pinch salt
1 cup white sugar
1 cup heavy whipping cream

Steps:

  • Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel.
  • Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
  • Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk.
  • Pour sweet potato mixture into the pie crust.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 72.2 g, Cholesterol 91.1 mg, Fat 21.4 g, Fiber 6.3 g, Protein 6.4 g, SaturatedFat 10.1 g, Sodium 269.5 mg, Sugar 32.6 g

NOT YOUR GRANDMA'S SWEET POTATO PIE



NOT YOUR GRANDMA'S SWEET POTATO PIE image

Rich and decadent! Sweet potato pie and pecan pie combined. A wonderful grown up dessert.

Provided by Rose Dailey

Categories     Pies

Number Of Ingredients 22

PIE:
2 c mashed sweet potatoes
3 large eggs, beaten
1/2 c brown sugar
1/4 c granulated sugar
1/2 c milk
2 Tbsp unsalted butter, melted
4 oz cream cheese, very soft
1 tsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
1 Tbsp bourbon
1 9-inch deep dish pie crust
PECAN PRALINE TOPPING:
2/3 c chopped pecans
4 Tbsp butter
1/4 c brown sugar
1/4 c granulated sugar
1/8 tsp salt
2 Tbsp heavy whipping cream

Steps:

  • 1. Pie: Heat oven to 400 degrees. In mixing bowl, combine the butter and cream cheese. Add the sweet potatoes, eggs, both sugars, milk, cornstarch, salt, bourbon, and all of the spices. Mix on low speed until well combined.
  • 2. Pour mixture into the unbaked pie crust. Place in 400 degree oven for 5 minutes. Then lower the heat to 350 degrees and bake another 45 to 50 minutes, or until center is firm. Take out of oven and set aside to cool.
  • 3. Pecan Praline topping: In a medium saucepan over a medium heat, combine butter, both sugars, salt, and pecans. Heat until mixture begins to bubble, stirring occasionally.
  • 4. Remove from heat and add the heavy whipping cream, stirring until combined. Let it cool for 2 or 3 minutes. Pour mixture over cooled pie. With a spatula or knife, spread mixture over top of pie. Cool until topping has hardened (about 30 to 45 minutes).

GRANDMA'S FAVORITE SWEET POTATO PIE



Grandma's Favorite Sweet Potato Pie image

Grandma copied this recipe from the newspaper in the early 70's. She says it's her very favorite for sweet potato pie, as she has tried lots of variations. One taste and I'm sure you'll agree with her. This pie is not just for the holidays, it is also good for a family get together or potluck.

Provided by Angelea Bielinski

Categories     Pies

Time 1h15m

Number Of Ingredients 8

1 1/4 c mashed sweet potato (canned is okay)
3/4 c granulated sugar
1/2 c brown sugar
1/2 c instant vanilla pudding (prepared)
2 large eggs, room temperature
6 Tbsp butter
1 1/2 Tbsp vanilla extract
1 9" unbaked pastry shell (variation: it is tasty with a graham cracker pie shell if you don't have the unbaked pastry shell)

Steps:

  • 1. Preheat over to 450 degrees
  • 2. In a large bowl of an electric mixer combine the first 8 ingredients. Beat at a medium speed until well blended. Spread evenly into pie shell.
  • 3. Bake at 450 degrees for 10 minutes.
  • 4. Reduce temperature to 350 degrees and bake for 40 minutes longer until set.
  • 5. Cool on wire rack.
  • 6. If desired, as once cool, garnish with whipped cream. Enjoy!

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