SWEET POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 300mg sodium, CarbohydrateContent 48g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
EASY SWEET POTATO PIE RECIPE: HOW TO MAKE IT
"I've been preparing this glazed pecan-topped pie for so long that I can't recall when I came across the combination of ingredients my family liked best," relates Anita Ammerman of Albemarle, North Carolina. "It always draws lots of compliments."
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 498 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 88g carbohydrate (61g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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SOUTHERN SWEET POTATO PIE RECIPE: HOW TO MAKE IT
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Reviews 4.3
Total Time 01 hours 10 minutes
Category Desserts
Cuisine North America, Southern
Calories 513 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
THE BEST SWEET POTATO PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 02 hours 05 minutes
Category Desserts
Calories 726 calories per serving
- In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.
HARVEST SWEET POTATO PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 391 calories per serving
- Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes., In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.
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From stage.tasteofhome.com
Total Time 01 hours 10 minutes
Category Desserts
Calories per serving
- Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until tender. Drain; cool potatoes slightly. Peel potatoes; return to pot. Mash until smooth., Preheat oven to 425°. In a large bowl, beat sweet potatoes, butter, sugars, pumpkin pie spice and salt. Beat in eggs, buttermilk and vanilla until smooth. Pour into pastry shell. Bake on the lowest oven rack 10 minutes. Reduce oven setting to 375°. Bake 30-40 minutes longer or until edges are puffed and center is just set. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, serve with whipped cream.
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From preprod.tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 372 calories per serving
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
SOUTHERN SWEET POTATO PIE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Total Time 01 hours 10 minutes
Category Desserts
Cuisine North America, Southern
Calories 513 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
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From preprod.tasteofhome.com
Total Time 01 hours 10 minutes
Category Desserts
Calories 407 calories per serving
- Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into shell., Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.
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Total Time 55 minutes
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