Irresistible Sweet Potato Pie Recipes

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IRRESISTIBLE SWEET POTATO PIE



Irresistible Sweet Potato Pie image

This is a fool proof pie. Made with a can of sweet potatoes and another of my favorite ingredients "sweetened condensed milk", This is a dense, rich and creamy pie- by the way you can make a pumpkin pie using this same recipe too - just change out the Sweet potatoes for 15 oz. can of pumpkin...This recipe is foolproof...

Provided by Pat Duran

Categories     Other Desserts

Time 1h

Number Of Ingredients 9

2 c canned sweet potatoes, drained or (15 oz. can)
14 oz can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 unbaked pie shell (8 or 9-inch)
toppings: sour cream or streusel or chocolate glaze or maple glaze

Steps:

  • 1. preheat oven to 425^. In a large mixer bowl,place the drained sweet potatoes- beat until blended and smooth. Add remaining ingredients;except pie crust; mix well. Pour into prepared pie shell. Bake 15 minutes.
  • 2. Reduce heat to 350^. Continue baking for 35 to 40 minutes, or as directed with one of the favorite toppings below or; until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store covered in refrigerator.
  • 3. FAVORITE TOPPINGS: Sour Cream Topping: In medium bowl, combine: 1 1/2 cups sour cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract After pie has baked 30 minutes at 350^, spread evenly over top; bake 10 minutes.
  • 4. Streusel Topping: In a medium bowl,combine: 1/2 cup packed brown sugar 1/2 cup all purpose flour cut in 1/4 cup cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350^, sprinkle evenly over top; bake 10 minutes.
  • 5. Chocolate Glaze: In a small saucepan over low heat, melt: 1/2 cup semi-sweet chocolate chips 1 teaspoon solid shortening Drizzle or spread over top of baked and cooled pie.
  • 6. Maple Glaze: 1/4 cup Maple Pancake syrup Brush over baked pie crust and surface of the pie. (this is what I used).

SWEET POTATO PIE



Sweet Potato Pie image

Share this Sweet Potato Pie with your friends and family. Serve this delicious Sweet Potato Pie after Thanksgiving dinner-there won't be any leftovers!

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

50 vanilla wafers, divided
1/3 cup butter or margarine, melted, divided
2 Tbsp. sugar
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/4 lb. cooked sweet potatoes (about 2), peeled, mashed
1/3 cup sugar
1/4 cup dark corn syrup
2 eggs
1 tsp. pumpkin pie spice
1 tsp. vanilla
1 cup JET-PUFFED Miniature Marshmallows

Steps:

  • Heat oven to 325°F.
  • Crush 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
  • Beat all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
  • Bake 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 250 mg, Carbohydrate 53 g, Fiber 1 g, Sugar 36 g, Protein 4 g

SWEET POTATO PIE



Sweet potato pie image

Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry

Provided by Adam Bush

Categories     Dessert

Time 1h45m

Number Of Ingredients 9

500g sweet potatoes
320g sheet of shortcrust pastry
125g butter
250g caster sugar
150ml whole milk
3 eggs
grating of nutmeg
½ tsp ground cinnamon
1 tsp vanilla bean paste

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.

Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium

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