Sweet Potato Pie My Eye Recipes

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.

HOMEMADE SWEET POTATO PIE

Steps:

• Preheat oven to 400°F.
• Clean the sweet potatoes and bake for 45-55 minutes until very soft. Allow the potatoes to cool.
• Reduce heat on the oven to 350°F.
• Roll out your pie dough to 12-inches in diameter. Place the dough in a 9×2-inch (deep dish) pie plate. Set aside or into the refrigerator if not ready to bake yet.
• Once cooled, peel the skin from the potatoes and mash until smooth. You will need 2 cups of mashed sweet potatoes. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 3/4 cup of granulated sugar together for 1 minute. Add in the mashed sweet potatoes, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.
• Pour the pie filling into the unbaked pie crust. Sprinkle the top of the filling with the remaining 1/4 cup of granulated sugar. Allow the pie to sit for 10 minutes to allow the sugar time to dissolve/melt.
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Pie will puff up and then sink back down as it cools.
• Allow the pie to cool completely on a wire rack.

SWEET POTATO PIE

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.

SWEET POTATO PIE V

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine the hot sweet potatoes; mash with butter. Stir in sugar and allow to cool slightly.
• Beat in the egg yolks one at a time, mixing thoroughly after each addition. Blend in cream and vanilla. Pour into pie shell and dust top with grated nutmeg.
• Bake 10 minutes at 400 degrees F (200 degrees C). Reduce oven temperature to 375 degrees F (190 degrees C), and bake until center is set, about 35 minutes more.

SWEET POTATO PIE MY EYE

Steps:

• Put sweet potatoes and butter in mixing bowl and mix until butter is well incorporated.
• Add the rest of the ingredients and mix on medium speed until smooth.
• Pour into unbaked pie crust and bake on middle rack in a 350°F oven for 40 - 50 minutes or until done.
• Serve with whipped cream or Cool Whip.

SWEET POTATO PIE

Steps:

• Preheat the oven to 425 degrees F, prick the sweet potatoes with a fork, and roast them for 75 minutes or until soft.
• Place a sheet of parchment over the prepared pie shell and top it with ceramic pie weights or dry beans.
• Bake the pie crust for 20 minutes, then set aside.
• When the roasted sweet potatoes are cool enough to handle, split them and scoop the flesh into a large mixing bowl.
• Whip the sweet potatoes and butter together until smooth.
• Blend in the eggs, one at a time.
• Add the brown sugar, cinnamon, vanilla, ginger, nutmeg, and salt, mixing until combined.
• Stir in the cream, and transfer the filling to the partially-baked pie crust.
• Bake the pie for 15 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and continue to bake for another 40 to 50 minutes, or until the edges are set but the center is still a little wobbly. (The filling will continue to cook and firm up as the pie cools.)
• Cool completely before slicing.