Sweet Potato Pie Recipes

A traditional open face pie popular in the southern US. This page contains sweet potato pie recipes.

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Sweet Potato Pie Recipes
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I had never tried sweet potato pie before this recipe. My husband's relatives, who are from the South, rave about it. So, it's a keeper! This has the same spice flavors as pumpkin pie, but it's very different. It's good on it's own or with some ice cream on top. If you've never tried sweet potato pie, you should try this.

slice of pie on glass plate

Approximate Time: Including baking, about 2 hours

Yield: 1 pie

Ingredients:

  • 2 sweet potatoes (or 3, if the potatoes are kind of small)
  • 1 1/3 cup sugar
  • 1 stick of butter, softened
  • 3 eggs
  • 1/2 cup sweetened condensed milk
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • pie crust

Steps:

  1. Wash sweet potatoes. Pierce sweet potatoes with a fork. Wrap individually in foil. Bake at 425 degrees F for about 1 hour. I squeeze them, using a pot holder. If they are very soft, they are ready!
  2. Sweet Potato Pie
  3. Unwrap potatoes, being careful to not burn yourself. Cut potatoes crosswise, every inch or so. You don't want the pie to be too stringy. Peel the skins from the potatoes and put in a bowl.
  4. Sweet Potato Pie
  5. Reduce oven heat to 375 degrees F.
  6. Mash potatoes with a potato masher. Add remaining ingredients (Minus the crust!). Mash or stir til mixed.
  7. Sweet Potato Pie
  8. Pour into a 9 inch pie shell. If your potatoes are on the large side, you may have extra filling. You could bake the rest in an oven-safe glass bowl. Place pie on a cooking sheet, just in case it spills over while baking.
  9. Sweet Potato Pie
  10. Bake til pie is set, about 50 minutes.
  11. Sweet Potato Pie
  12. Once cool, serve by itself or with some ice cream on top.

Source: Gale Gand's show from many years ago.

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Easy to make, using ready made crust. Great way to use left over cooked/baked sweet potato.

Ingredients:

  • 1/12 cup mashed cooked sweet potato
  • 1/2 cup firmly packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground all spice
  • 3/4 tsp. salt
  • 2 eggs beaten
  • 1 (14 1/2 oz.) can undiluted evaporated milk
  • 1 standard pastry for 1 (9 inch) unbaked pie (frozen in store)

Directions:

Mix all ingredients except pastry. Pour into pie pan. Bake in preheated hot oven (425 degrees F) for 10 minutes, reduce heat to 350 degrees F and bake for 25-30 minutes longer or until set.

Makes 6-8 servings.

Servings: 6-8
Time:15 Minutes Preparation Time
35 Minutes Cooking Time

Source: Woman's Day Encyclopedia of Cookery

By Bev from Carlsbad, CA

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Southern comfort food that has a smooth custard texture that fills the home with the aromatic smells of the holiday. This pie takes me back in time when I spent the holidays at my Grandparents' home.

Ingredients:

  • 1-1/4 cups cooked sweet potatoes
  • 1 stick of butter
  • 2 cups granulated sugar
  • 3 large eggs, beaten
  • 1/4 cup light brown sugar
  • 1/2 cup buttermilk
  • 1 Tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 2-3 tsp. Pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1 pastry pie shell (9-inch deep dish)

Directions:

1. Boil sweet potatoes in a big pan of water. When tender, peel the sweet potatoes, then place in a large bowl and mash well. (if you beat them with a hand mixer, the strings will wrap around the beaters and you can discard them).

2. Preheat oven to 425 degrees F.

3. Add butter, sugars, pumpkin pie spice and salt. Mix well with a mixer.

4. Add eggs, buttermilk, flour, and vanilla, and mix well.

5. Pour sweet potato mixture into prepared 9-inch deep dish pie shell (homemade, frozen or refrigerator roll-out crust work equally well).

6. Bake for 10 minutes at 425 degrees F, then lower heat to 375 degrees F. and bake for 25-35 minutes. The middle should be firm. Insert a knife in the very center. If it comes out clean, the pie is done.

Hint: I place foil around the edges of pie crust so it won't get too dark. Boil sweet potatoes in a big pan of water. When tender, peel the sweet potatoes, then place in a large bowl and mash well. (if you beat them with a hand mixer, the strings will wrap around the beaters and you can discard them).

Preheat oven to 425 degrees F. Add butter, sugars, pumpkin pie spice and salt. Mix well with a mixer.

Add eggs, buttermilk, flour, and vanilla, and mix well.

5. Pour sweet potato mixture into prepared 9-inch deep dish pie shell (homemade, frozen or refrigerator roll-out crust work equally well).

Bake for 10 minutes at 425 degrees, then lower heat to 375 degrees F. and bake for 25-35 minutes. The middle should be firm. Insert a knife in the very center. If it comes out clean, the pie is done.

Hint: I place foil around the edges of pie crust so it won't get too dark.

Servings: 8
Time:20 Minutes Preparation Time
35-45 Minutes Cooking Time

Source: Grandpa's sister's recipe (Grace)

By Laura S. from North Little Rock, AR

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In large mixing bowl, combine flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell and bake at 350 degrees F for 55-60 minutes.

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I would like a good sweet potato pie recipe.

Thanks,
Emmett from Oakpark, IL

Answers:

Sweet Potato Pie

http://allrecipes.com/recipe/sweet-potato-pie-i/detail.aspx

this is the recipe I always use. Nice and easy! (12/08/2006)

By

Sweet Potato Pie

I just use Libby's famous pumpkin pie recipe (on back of the can), but substitute sweet potatoes for the pumpkin. (12/08/2006)

By susanmajp

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Ingredients

  • 1 (9 inch) pie crust baked and cooled as directed on package
  • 2 1/2 cups mashed, cooked sweet potatoes
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup unsalted butter, melted
  • 1 1/2 tsp. vanilla
  • 1/2 cup evaporated milk
  • 2 Tbsp. maple flavored syrup

Directions

Heat oven to 350 degrees F, add all ingredients in large mixing bowl adding syrup last. Stir well. Pour into shell and bake 40-45 minutes or until knife inserted into center comes out clean.

By IMAQT1962 from ILLINOIS

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Food and Recipes Recipes Baking & Desserts PiesSeptember 11, 2012
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