Sweet Potato Upside Down Pie Recipes

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SWEET POTATO PIE I



Sweet Potato Pie I image

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

1 (1 pound) sweet potato
½ cup butter, softened
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

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 UPSIDE DOWN PIE



SWEET POTATO UPSIDE DOWN PIE image

this is very yummy. try it you will like it.

Provided by kathy gunn

Categories     Pies

Time 1h5m

Number Of Ingredients 12

15 oz sweet potatoes, mashed
12 oz evaporated milk
1 c sugar
3 eggs
3 Tbsp cinnamon
1 box ducan hines butter recipe cake mix
1 c chopped pecans
3/4 c butter, melted
TOPPING
8 oz cream cheese ( softened )
1 c sugar
8 oz cool whip

Steps:

  • 1. line the bottom of a 9x13 baking dish with wax paper. Preheat oven to 350 degrees. Combine potatoes, evaporated milk,sugar, eggs, and cinnamon; mix thoroughly. Pour into lined baking dish. Sprinkle dry cake mix and chopped pecans on top of potato mixture; coating evenly. Drizzle melted butter on top of dry cake mix and pecans. Bake for 45 to 50 minutes or until golden brown. Cool well. Invert onto large platter. Peel wax paper from top. Combine cream cheese and sugar. Mix well. Gently stir in Cool whip. Spread on top and sides of pie. Refrigerate until ready to serve.

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