SWEET POTATO PIE IV
This is a sweet potato pie with optional pecan topping. It uses sweetened condensed milk, as opposed to the more commonly used evaporated milk. Serve with ice cream or whipped cream. Yams may be used instead of sweet potatoes.
Provided by Cindy B.
Categories Desserts Pies Sweet Potato Pie Recipes
Time 15m
Yield 8
Number Of Ingredients 16
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.
- Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
- Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).
- While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.
- Bake for another 25 minutes until set.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 56.7 g, Cholesterol 76.3 mg, Fat 30.3 g, Fiber 3.8 g, Protein 8.9 g, SaturatedFat 10.4 g, Sodium 344.8 mg, Sugar 35.4 g
EASY SWEET POTATO PIE
This is my family's favorite around the holidays. The rum and butter give the pie a rich flavor.
Provided by IRENED
Categories Desserts Pies Sweet Potato Pie Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 34.2 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 7.8 g, Sodium 380.4 mg, Sugar 16.8 g
SWEET POTATO PIE I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
SWEET POTATO PIE IV
Make and share this Sweet Potato Pie IV recipe from Food.com.
Provided by WildlifeDi
Categories Dessert
Yield 1 pie
Number Of Ingredients 10
Steps:
- Boil until tender, peel, and mash sweet potatoes.
- Mix sugar, salt, cinnamon, and nutmeg.
- Add molasses and sweet potatoes; beat well.
- Stir in half and half, egg yolks, and sherry.
- Beat the egg whites until stiff, fold into mixture, and pour into the pie shell.
- Put into a preheated 425 degree oven.
- Reduce heat to 375 and bake about 35 minutes.
- The pie will be brown and set in the middle. Serve warm or cold with whipped cream.
- ** If no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.
Nutrition Facts : Calories 2300.1, Fat 70.5, SaturatedFat 28.4, Cholesterol 483, Sodium 2396.3, Carbohydrate 315.3, Fiber 8.7, Sugar 199.5, Protein 26.5
SWEET POTATO PIE
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
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
SWEET POTATO PIE IV
This is a sweet potato pie with optional pecan topping. It uses sweetened condensed milk, as opposed to the more commonly used evaporated milk. Serve with ice cream or whipped cream. Yams may be used instead of sweet potatoes.
Provided by Allrecipes Member
Categories Sweet Potato Pie
Time 15m
Yield 8
Number Of Ingredients 16
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.
- Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
- Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).
- While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.
- Bake for another 25 minutes until set.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 56.7 g, Cholesterol 76.3 mg, Fat 30.3 g, Fiber 3.8 g, Protein 8.9 g, SaturatedFat 10.4 g, Sodium 344.8 mg, Sugar 35.4 g
WORLD'S BEST SWEET POTATO PIE
Being from the South, we love our sweet potato pie. While many use many different ingredients to make their sweet potato pie this one stands out for its simplicity and goodness. This recipe was passed down to me from my best friend's mother who would cook the absolutely best sweet potato pies. After asking many times she finally wrote it down for me. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.
Provided by Lewis
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32 g, Cholesterol 63.7 mg, Fat 17.4 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 244 mg, Sugar 12.4 g
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