DEEP DISH SWEET POTATO PIE RECIPES

CLASSIC DEEP DISH SWEET POTATO PIE RECIPE | SIDECHEF

Classic Deep Dish Sweet Potato Pie Recipe | SideChef image

This Classic Deep Dish Sweet Potato Pie is perfect for the holidays! This recipe requires overnight prep.

Provided by Cooking with Tovia

Categories Pescatarian Vegetarian Baked Goods Baking Make Ahead Thanksgiving Shellfish-Free Overnight Weekend Project Soy-Free Entertaining Holidays Stand Mixer Oven Fish-Free Peanut-Free Tree Nut-Free Classic Tomato-Free

Total Time 40200S

Yield 8

Number Of Ingredients 13

Ingredients

1.75 pound Sweet Potato
2 Egg
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
3 tablespoon Lemon Juice
2 tablespoon Molasses
1/4 cup Maple Syrup
1 1/2 tablespoon Vanilla Extract
3 tablespoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 cup Butter
1/3 cup Whole Milk
1 9-inch Pie Crust

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Place Sweet Potato (1.75 pound) on a baking tray lined with parchment paper and roast for 1 hour and 30 minutes.
Transfer potatoes to a bag, let cool then place in the fridge to chill overnight.
The next day, peel the potatoes.
Preheat oven to 350 degrees F (176 degrees C).
Into the bowl of a stand mixer, add Butter (1/2 cup), Granulated Sugar (1/4 cup), and Brown Sugar (1/2 cup). Cream together for 6-7 minutes.
Add Egg (2) one at a time, beating to combine.
Add sweet potato a few tablespoons at a time, mixing as you go.
Add Molasses (2 tablespoon), Maple Syrup (1/4 cup), Whole Milk (1/3 cup), Lemon Juice (3 tablespoon), Vanilla Extract (1 1/2 tablespoon), Ground Cinnamon (3 tablespoon), and Ground Nutmeg (1/2 teaspoon). Mix well.
Transfer batter to 9-inch Pie Crust (1). Smooth the top.
Bake for 1 hour and 30 minutes.
Slice and serve!

Nutrition Facts : Calories 53 calories, ProteinContent 0.5 g, FatContent 2.2 g, CarbohydrateContent 7.9 g, FiberContent 0.6 g, SugarContent 4.5 g, SodiumContent 19.2 mg, SaturatedFatContent 1.2 g, TransFatContent 0.0 g, CholesterolContent 9.9 mg, UnsaturatedFatContent 0.9 g

DEEP DISH SWEET POTATO PIES | JUST A PINCH RECIPES

Deep Dish Sweet Potato Pies | Just A Pinch Recipes image

These Pies were on our dessert menu for the July 04th Holiday. The flavors were really great, & this time I remembered to take pictures as I made the pies, but don't have one after it was cut, because they both went so fast. I prefer mine cold from the fridge. This recipe makes 2 Deep Dish Pie Plate size pies, or 3 store bought deep dish pie shells in the aluminum pans. Serve with cool whip, & chopped nuts on top, or serve plain. This recipe is a winner no matter how it's served. The Vanilla Bean Paste & Lemon Extract is the SECRET TO IT'S UNIQUE FLAVORS.

Provided by Rose Mary Mogan @cookinginillinois

Categories Pies

Prep Time 35 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 12

Ingredients

4 medium size sweet potatoes about 3- 3 1/2 pounds.
4 large eggs, room temperature
3/4 teaspoon(s) salt
2 teaspoon(s) ground nutmeg
2 teaspoon(s) ground cinnamon
3 tablespoon(s) wondra flour
1 can(s) evaporated milk (12 ounce)
1 tablespoon(s) lemon extract
1 tablespoon(s) vanilla bean paste
2 cup(s) granulated sugar
1 package(s) 15 oz size double crust refrigerated pie crust roll
1 stick(s) butter (1/2 cup)

Steps:

I discovered Vanilla Bean paste several months ago, and was so pleased with the results that I have been using it every since. It is the consistency of a thick syrup, and has the little black specks in it, like the actual vanilla bean, and to me it packs a lot more flavor, so I bought a 32 oz. size because it was more economical. But you can use vanilla extract if you don't have the paste. I NEVER USE IMITATION VANILLA BECAUSE IT DOES NOT HAVE ENOUGH FLAVOR for my taste.
Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
Preheat oven to 350 degrees F. Allow potatoes to cool long enough so you can peel them then add to a large bowl. Add 1 stick of butter to potatoes while still hot. If not hot enough nuke them in the microwave till they are hot enough to melt the butter.
Beat potatoes with a hand mixer to melt butter, then remove any strings that wrap around the blades of the beater from the sweet potatoes. May need to repeat several times.
In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
Add the sugar alternately to the potatoes
with the evaporated milk, beating well after each addition
Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
Pour filling into prepared Pie Crust. Then place in preheated 350 degrees F. oven and bake for 1 hour, center of pie will shake slightly but will settle upon cooling. Cool then refrigerate
Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.

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