EASY SWEET POTATO PIE RECIPES

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SWEET POTATO PIE RECIPE | MCCORMICK



Sweet Potato Pie Recipe | McCormick image

Whether you serve this traditional sweet potato pie as part of your holiday dessert spread, or as one of your side dishes at a true Southern feast, it’s sure to have you and guests coming back for more. Our Southern sweet potato pie recipe features a silky-smooth and creamy texture thanks to evaporated milk and butter, perfectly balancing out the subtle spice of ground nutmeg and sweetness of cinnamon and pure vanilla extract. Try your hand at other classic sweet potato recipes — Sweet Potato Pie with Marshmallow Meringue, Oven Baked Sweet Potatoes, Slow Cooker Mashed Sweet Potatoes, and Candied Sweet Potato Casserole.

Provided by McCormick

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 9

2 pounds sweet potatoes peeled and cut into 2-inch chunks
1 can (12 oz) evaporated milk
1/2 cup (1 stick) butter melted
1/4 cup firmly packed brown sugar
3 eggs lightly beaten
2 tsps McCormick® Cinnamon, Ground
2 tsps McCormick® Pure Vanilla Extract
1/2 tsp McCormick® Nutmeg, Ground
1 frozen unbaked deep dish pie crust 9-inch

Steps:

  • How to Make Sweet Potato PiePlace sweet potatoes in medium saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 20 to 30 minutes or until sweet potatoes are fork tender. Drain.
  • Preheat oven to 350°F. Place sweet potatoes in large bowl. Mash with potato masher. Add remaining ingredients except pie crust; mix well. Pour filling into pie crust.
  • Bake 40 to 45 minutes or until a knife inserted near center comes out clean. Cool completely on wire rack.

Nutrition Facts : Calories 301 Calories

SWEET POTATO PIE RECIPE | ALTON BROWN | FOOD NETWORK



Sweet Potato Pie Recipe | Alton Brown | Food Network image

Alton Brown's tops his smooth Sweet Potato Pie with crunchy pecans. Get the recipe from Food Network.

Provided by Alton Brown

Categories     dessert

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 1 (9-inch) pie

Number Of Ingredients 11

1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup
Special equipment: steamer basket

Steps:

  • Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
  • Preheat the oven to 350 degrees F.
  • Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
  • Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

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