Light Sweet Potato Pie Recipes

SWEET POTATO PIE

Steps:

• Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
• Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
• Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
• Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.

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.

LIGHT SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain., In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

LIGHT SWEET POTATO PIE

Steps:

• Bake sweet potatoes at 350° for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth. , In a large bowl, combine the pulp, brown sugar, flour, orange zest, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

SWEET POTATO PIE

Steps:

• Preheat the oven to 350°F.
• Wash and peel the potatoes. Place in a large pot and cover with water. Boil, 30 to 45 minutes, or until tender. Drain and place in a large bowl.
• Mash the potatoes until smooth. Stir in 1½ cups of sugar, flour, milk, extract, and butter; mix well. Taste and add more sugar, if needed. Stir in the eggs. Divide into the pie crust and smooth the top.
• Bake 1 hour or until a knife inserted in the center comes out clean. Cool completely.

SWEET POTATO CHIFFON PIE

Steps:

• In saucepan combine sugar, gelatin, salt, egg yolks and milk.
• Cook stirring constantly until mixture comes to boil.
• Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.
• Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.
• Fold potato mixture into egg whites and turn into baked pie shell (s).
• Chill until firm.
• Top with whipped topping when serving, if desired.

BLACK FOLKS SWEET POTATO PIE RECIPE

Steps:

• Grease a 9-inch pie pan and set it aside.
• See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.
• Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly!
• Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.
• Add the scrubbed sweet potatoes to the pot of water.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.
• When the cooking time is finished, allow a natural pressure release for at least 12 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.
• Once the sweet potatoes are cool to the touch, peel and discard the skin.
• Gather 3 cups of sweet potato flesh.
• Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.
• Pulse or mix until the ingredients are combined and smooth.
• Pour the sweet potato mixture into the pie crust.
• Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center.
• Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.
• Garnish with whipped cream and cinnamon sprinkled on top.
• Serve this Black folks' sweet potato pie recipe warm and enjoy!