PAULA DEEN SWEET POTATO PIE RECIPES

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PAULA DEEN'S SWEET POTATO PIE RECIPE | MYRECIPES



Paula Deen's Sweet Potato Pie Recipe | MyRecipes image

Provided by Jackieinsc

Yield 1 serving

Number Of Ingredients 11

2 cups peeled, cooked, mashed sweet potatoes
1?¼ cups sugar
¼ cup melted butter
2 eggs
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon ginger
1 cup milk
1 9 in unbaked pie crust
3 egg whites

Steps:

  • Preheat oven to For the filling, in a large bowl combine potatoes, 1 c sugar, butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add milk. Stir well. pour in pie crust and bake 40 - 50 minutes. Place on rack and cool before covering with meringue.
  • For the meringue. Beat egg whites til soft peaks form. Beat in the remaining 1/4 c sugar, until the sugar dissolves and the mixture is glossy and stiff. Spoon onto pie making sure meringue covers edges of pie. Bake for 5- 10 min.

SWEET POTATO PIE (THE BEST ONE) RECIPE - FOOD.COM

This is a variation on a Paula Deen recipe. Very good and quite easy - best one I've ever made. You won't find a better sweet potato pie recipe. I bake the sweet potatoes first double wrapped in foil (with a slit cut through the foil and potato) at 350°F for about an hour - then they easily come out of their skins for this pie recipe.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups peeled cooked sweet potatoes
1/2 cup sugar
1/2 cup brown sugar
1/4 cup melted butter
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup milk
2 cups gingersnap cookies (or graham crackers)
1/2 cup walnuts
1/3 cup melted butter

Steps:

  • Preheat the oven to 350°F.
  • For the pie crust, crush the ginger snap cookies and the walnuts together in a food processor, blender or by hand. Then combine with 1/3 cup melted butter and press into a pie pan. Bake for about 5 minutes.
  • For the filling, using an electric hand mixer, combine the potatoes, both sugars, 1/2 stick melted butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
  • •Tips:.
  • You may use a pie ring to prevent over browning of your crust.
  • If you have a Trader Joe's market nearby, they have the best Triple Ginger Snaps to use for the crust.
  • Use real sweet potatoes and bake them - even if you bake them in the microwave oven. Don't use the canned stuff.

Nutrition Facts : Calories 492.2, FatContent 27.6, SaturatedFatContent 13.4, CholesterolContent 123.6, SodiumContent 304.2, CarbohydrateContent 57.6, FiberContent 3.5, SugarContent 41.1, ProteinContent 6.6

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SWEET POTATO PIE (THE BEST ONE) RECIPE - FOOD.COM
This is a variation on a Paula Deen recipe. Very good and quite easy - best one I've ever made. You won't find a better sweet potato pie recipe. I bake the sweet potatoes first double wrapped in foil (with a slit cut through the foil and potato) at 350°F for about an hour - then they easily come out of their skins for this pie recipe.
From food.com
Total Time 1 hours 20 minutes
Calories 492.2 per serving
  • Use real sweet potatoes and bake them - even if you bake them in the microwave oven. Don't use the canned stuff.
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Cream cheese and half-and-half make Paula Deen's sweet potato pie an extra-decadent addition to your holiday menu.
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Total Time 1 hours 20 minutes
Category autumn, Christmas, dinner party, feed a crowd, Halloween, Thanksgiving, dessert
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  • Preheat oven to 350 degrees F. In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell. Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack. Editor's Note: For mashed fresh sweet potatoes, pierce 2 pounds sweet potatoes with tip of knife. Place in microwave-safe bowl and cover with vented plastic wrap. Microwave on High 11 to 15 minutes or until very tender, turning potatoes once halfway through cooking. Drain. When cool enough to handle, peel. In large bowl, with mixer on medium-high speed, beat potatoes until smooth. Measure 2 cups potatoes for pie; reserve remaining for another use.
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