PILLSBURY SWEET POTATO PIE RECIPE RECIPES

Steps:

• Heat oven to 350°F. Toast 1 cup pecans, roughly chopped, on foil-lined cookie sheet about 10 minutes or until you can smell them toasting. Set aside.
• Drain 2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams. Mash in large bowl. Add 1/2 cup melted butter, 2 teaspoons pumpkin pie spice, 2 teaspoons salt and 1/2 cup packed brown sugar. Mix, and add 1 cup buttermilk, stirring with spatula until well combined. Add 3 eggs, beaten; mix well.
• Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 minutes.
• Meanwhile, mix 1/2 cup melted butter, 1 cup packed brown sugar and toasted pecans. Sprinkle with a pinch of pumpkin pie spice; set aside.
• Remove foil after 40-minute bake time; top with brown sugar-pecan topping. Bake uncovered 35 to 40 minutes or until bubbly and set. Let stand 20 minutes before serving.

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
• Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
• Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool for 1 hour on cooling rack; cover loosely and refrigerate before serving. Store covered in refrigerator.