60’s Chick asked:
I love it so much. I’d like to have it in place of pumpkin pie on Thanksgiving Day. Thank you!
Gertrude
I love it so much. I’d like to have it in place of pumpkin pie on Thanksgiving Day. Thank you!
Gertrude
Who has a really good recipe for sweet potato pie?
Manuel
(1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Shawn
2 cans sweet potatoes (trust me) drained, rinsed
2 eggs
1/2 package cream cheese, softened
3 T brown sugar (heaping spoonfuls!)
2 T butter, softened
Dash nutmeg
Dash cinnamon
Dash salt
Dash pepper
Place above in a blender and blend until smooth. Some chunks are OK, but get rid of most of them.
Pour into a ready made Graham Cracker Crust from the pie aisle. (Or make your own!).
Bake 45 mins - 50 mins on 350.
Check after 35 mins for doneness. If it is browning on top, reduce heat to 325.
Let stand 10 mins before slicing.
Elmer
Version 1:
INGREDIENTS (Nutrition)
454 g sweet potato
115 g butter, softened
200 g white sugar
120 ml milk
2 eggs
2 g ground nutmeg
1 g ground cinnamon
5 ml vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Version 2:
Ingredients:
4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 prepared pie shells, unbaked
Preparation:
Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350° oven for about 1 hour, until set.
Makes 2 pies.
Version 3:
To make a potato pie, you need:
4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
or your can just line a pan with vanilla wafers
instead
1/2 cup milk
Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don’t
want them to fall apart.
Let the potatoes cool and then peel them.
Put the potatoes in a large mixing bowl and
mash them thoroughly with a potatoe masher.
Melt the butter and pour it and the other
ingredients in the bowl of potatoes. Stir
until well mixed.
Whether you used a ready made pie crust or
just cookies, pour the potatoes mixture
into the crust.
Put into an oven preheated to 375 degrees.
Cook for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.
I like to eat the pie while still hot. It’s
good cold too though.
If you want you can make a meringue topping by
blending confectionary sugar with egg whites.
After the pie is almost done, spread the
meringue thinly across the top. Continue baking
until the meringue turns light brown. If you
use the meiangue, you can add the egg yokes
to the pie if you like. I prefer my pie
without eggs, so I just save the yokes for breakfast
Seriously!
Enjoy.
Gordon
I make mine just like Sweet Di said, from fresh sweet potatoes, not canned, only I double the eggs so that it comes out a little custardy. Deeellicious! Just remember to refrigerate the leftovers because of the eggs.