sweet potato pie

Sweet Potato Pie

c. all-purpose flour

c. unsalted butter,

granulated suagr

kosher salt

apple cider vinegar

tbsp. ice water (or more, if needed)

potato pie puree

sweetened condensed milk

eggs,

vanilla extract

cinnamon

nutmeg

ginger

fine sea salt

Mini marshmallows,

Delicious Sweet potato pumpkin pie is a marvelous pie filling combination for the holiday season. The flavors are so rich and deep. This recipe makes two easy to make 10 inch pies.

Sweet Potato Pumpkin Pie Recipe

15 oz canned pumpkin purée pumpkin

potatoes

sugar

salt

Tablespoons pumpkin pie spice

eggs

evaporated milk

Prepare the pumpkin and sweet potatoes ahead of...

Prepare the pumpkin and sweet potatoes ahead of time as necessary.

Prepare two single crust unbaked pie shells. Either...

Prepare two single crust unbaked pie shells. Either VERY full nine inch pies or 10 inch pies.

Pre heat oven to 425 degrees

Mix sugar and spices together in a small...

Mix sugar and spices together in a small bowl and set aside.

Beat eggs in a large bowl with electric...

Beat eggs in a large bowl with electric mixer.

Add in sweet potato and pumpkin and sugar...

Add in sweet potato and pumpkin and sugar spice mixture, beating after each addition.

Continue beating while gradually adding the evaporated milk.

Pour into the pie shells. 

Bake for 15 minutes at 425 degrees.

Reduce heat to 350 degrees F and bake...

Reduce heat to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick in the center comes out clean.

https://mediavine-res.cloudinary.com/video/upload/ffachx0s8qpwcrqoeo5i.mp4

Sweet potato pumpkin pie is a marvelous pie for your Christmas and Thanksgiving Dessert menus. The Fall pumpkin spice-sweet potato flavors are rich and deep.

Sweet Potato Pumpkin Pie

Every holiday gathering needs this fragrant sweet potato pie with fluffy whipped cream!&nbsp;

all-purpose flour (300 grams, plus more for rolling)

sugar (50 grams)

tsp sea salt (3 grams)

unsalted butter (227 grams, chilled)

water (60 milliliters)

lb sweet potatoes

cinnamon (1 grams)

¼ tsp ground ginger

tsp nutmeg

brown sugar (150 grams)

heavy cream (120 milliliters)

tsp vanilla extract (10 milliliters)

heavy cream (15 milliliters)

Preheat the oven to 375 degrees F. Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet.  Bake at 375F for an hour or until softened through. While they bake you can make the pie crust.

To Prepare the Sweet Potatoes

Combine flour, sugar and salt in the bowl of your processor and pulse to combine.You can add in 1/2 tsp of cinnamon and a pinch of your favorite fall spices along with the dry ingredients if desired.

Add Cold cubed butter to the process or and pulse until you have small lentil-sized pieces then drizzle in the ice water until the mixture holds together when squeezed in your hand.

Dump crust onto a pastry mat or counter then press together and knead just a few times. Form into a disk then wrap with plastic and chill.

Once chilled heat oven to 425F and set dough on counter to soften slightly (about 5 minutes) then roll out to about 1/4 an inch and transfer to your pie dish. Press the edge in so the dough forms to the pan then trim allowing for about 1/2 inch of excess.

Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill pie crust while the filling is prepared.

Cut out a round of parchment paper and press into the dough then gently press a layer or two of foil on top and fill with pie weights or dry peans. The foil helps the side keeps t&#039;s shape while baking.

Bake at 425F for 15 minutes then remove the weights, foil and paper and bake at 375FF for another 12 -15 minutes or until the bottom has dried out and is just changing color. Set aside until ready to fill.

For the Crust

Once sweet potatoes are baked, remove from oven and allow to cool until they are easy to handle.

Cut tops and bottoms of the potatoes and peel skins off. Transfer sweet potatoes to a food processor and process until completely smooth. This step eliminates those fibrous strings you find in some pies.

To the bowl of your food processor add spices, eggs, yolk, sugar, vanilla, and cream to the sweet potatoes. Pulse until well-incorporated. Then remove blade and mix with a spatula.

Pour filling into the prepared pie crust then mix and egg and cream together in a small bowl and brush over the exposed crust.

Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie&#x27;s edge and carefully fold the top in a bit to protect the crust during baking

Bake for about 50 minutes or until the edge is set and the center is a bit wobbly. Allow to cool for at least and hour. I usually remove the tenting about 30 minutes into the bake.

Top with whipped cream and serve.

For the Pie Filling

<em>The most flavorful brown sugar and cinnamon spiced sweet potato pie! </em>

Brown Sugar Sweet Potato Pie

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

egg egg

lb sweet potatoes (about 2 medium)

(200 grams) packed light or dark brown sugar (I prefer dark)

heavy cream

Tablespoons all-purpose flour

cloves

for serving: whipped cream

Pie crust

I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).

As the pie dough chills, start the sweet potatoes

 Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.

Roll out the chilled pie dough

On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling– this helps prevent the crust from shrinking.

Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.

For the filling

Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients (down to and including the salt) and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.

Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools. Decorate with whipped cream or pie crust acorns (see note).

Cover leftovers tightly and store in the refrigerator for up to 5 days.

https://content.jwplatform.com/videos/27h4LsFa.mp4

This homemade sweet potato pie is sweetened solely with dark brown sugar and flavored with warm fall spices. It sits atop a buttery homemade pie crust.

A lightened up sweet potato pie. So creamy and delicious, you'll never tell the difference! Gluten free, low carb and easily paleo!

Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!)

For the crust:

pecans

dark brown sugar

unsalted butter, melted

For the filling:

sweet potatoes

almond milk

To roast the sweet potatoes:&nbsp;Preheat oven to 400 degrees F. Poke sweet potatoes with a fork a few times, then place on baking sheet lined with foil. Roast for 45 minutes or until knife tender. Turn down oven to 350 degrees F and set sweet potatoes aside to cool off.

To make the crust:&nbsp;Place pecans, salt and sugar in the bowl of a food processor and pulse until the nuts begin to become very crumbly and look like wet sand; this should take less than 1 min. Next add the melted butter and process again. I like to taste the crust at this point to see if I may need to add more salt.&nbsp;

Dump the mixture into a 9 inch pie pan and press crust to the edges evenly with your fingertips. Bake for 10-12 minutes, being careful not to overbake. I usually take mine out at 10 minutes.

To make the filling:&nbsp;While the crust is baking, you can start making the filling. Scoop filling out of cooled roasted sweet potatoes and peel away skin. Place in a food processor and process until somewhat smooth and fibers are removed.

Next, add in all of the ingredients and spices except the egg and egg whites; process again until smooth and creamy.&nbsp;

Add in egg and egg whites and process once more until smooth.&nbsp;

Pour filling into prepared pie crust, smoothing over top. Bake at 350 degrees F for 40-50 minutes or until knife or toothpick inserted into the middle comes out clean.&nbsp;

Allow pie to cool to room temperature to help set the pie. Serve with fresh real whipped cream, coconut whipped cream and/or your favorite ice cream. I love serving my pie warm so the ice cream melts on top. Serves 9.

This sweet potato casserole recipe is everyone&#039;s favorite Thanksgiving side dish, topped with marshmallows!

Sweet Potato Casserole

unsalted butter

brown sugar

orange juice

marshmallows

Place sweet potatoes in a large pot of boiling water.  Boil until fork tender, about 15 minutes.  Meanwhile, preheat oven to 350 degrees F.

Drain the potatoes and return to pot, away from heat.  Mash in the butter, brown sugar, cinnamon and orange juice. Spread evenly in a large greased casserole or 9- x 13- inch pan.

Bake 20 minutes, remove from oven and top with marshmallows. Bake additional 5 to 10 minutes or until marshmallows are puffy and golden.

https://content.jwplatform.com/videos/7D27xsVU.mp4

This sweet potato casserole with marshmallows is everyone’s favorite Thanksgiving side dish!

Cooking Channel serves up this Sweet Potato Pie recipe from Alton Brown plus many other recipes at CookingChannelTV.com

sweet potatoes,

yogurt

packed, dark brown sugar

Salt

(9-inch) deep dish, frozen pie shell

pecans,

maple syrup

Special equipment: steamer basket

Sweet Potato Pie : Alton Brown : Recipes : Cooking Channel

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

https://www.cookingchanneltv.com/videos/sweet-potato-pie-0194217

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Sweet Potato Pie : Videos : Cooking Channel

A Black folks’ sweet potato pie recipe is a delightful Thanksgiving and Christmas dessert packed with flavorful seasonings and spices in the tradition of Black folks’ soul food cooking. 

Black Folks Sweet Potato Pie Recipe

oz evaporated milk (1 can)

butter (unsalted butter, melted (or vegan butter))

ginger (minced)

Grease a 9-inch pie pan and set it aside.

See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.

Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly!

Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.

Add the scrubbed sweet potatoes to the pot of water.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.

When the cooking time is finished, allow a natural pressure release for at least 12 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.

Once the sweet potatoes are cool to the touch, peel and discard the skin.

Gather 3 cups of sweet potato flesh.

Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.

Pulse or mix until the ingredients are combined and smooth.

Pour the sweet potato mixture into the pie crust.

Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center.

Allow the sweet potato pie to cool for at least 30 minutes.

Garnish with whipped cream and cinnamon sprinkled on top.

Serve this Black folks’ sweet potato pie recipe warm and enjoy!

https://www.youtube.com/watch?v=LpiacsabL7Y

A Black folks’ sweet potato pie recipe is a delightful Thanksgiving and Christmas dessert packed with flavorful seasonings and spices in the tradition of Black folks’ soul food cooking. 

Print the recipe - https://thesoulfoodpot.com/black-folks-sweet-potato-pie/

Course: Dessert
Cuisine: Soul Food, Southern Food
Black folks sweet potato pie recipe, Instant Pot Thanksgiving, recipe for sweet potato pie, soul food sweet potato pie, soul food Thanksgiving, soul food Thanksgiving menu, Southern sweet potato pie, Southern sweet potato pie recipe, sweet potato pie, Thanksgiving menu, vegan sweet potato pie

#Blackfolkssweetpotatopierecipe #InstantPotThanksgiving #recipeforsweetpotatopie #soulfoodsweetpotatopie #soulfoodThanksgiving #soulfoodThanksgivingmenu #Southernsweetpotatopie #Southernsweetpotatopierecipe #sweetpotatopie #Thanksgivingmenu #vegan #sweetpotatopie #vegetarian

Trisha Yearwood's classic Sweet Potato Pie recipe will be a hit at your holiday table. Use canned or roasted whole sweet potatoes for this fan-favorite dessert that requires only 15 minutes of prep.

potatoes potatoes

(1/2 stick) butter, softened

milk

pie shell,

Best Sweet Potato Pie

In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

I love this recipe!!! Easy to make and it is very favorable. I did have to turn my oven to 325 though.

Loved this and easy, fast and yummy !!!! 

It’s simple and good. Have made it multiple times.

https://www.foodnetwork.com/videos/traditional-sweet-potato-pie-0220488

Trisha shares her family's traditional special-occasion sweet potato pie.

Traditional Sweet Potato Pie

A classic Southern Sweet Potato Pie recipe made with mashed sweet potatoes, sugar, butter, evaporated milk, eggs, vanilla, and spices. This beloved southern recipe is a must-have dessert for Thanksgiving!

Southern Sweet Potato Pie

orange fleshed sweet potatoes (about 2 medium sweet potatoes)

pie crust (homemade, refrigerated

unsalted butter (softened)

eggs (room temperature)

dark brown sugar (or light brown sugar)

evaporated milk (see note)

Scrub the sweet potatoes, pierce them all over with a fork, and bake the sweet potatoes on a baking sheet at 450°F for 50 to 60 minutes until very tender. Allow them to cool enough to handle, then remove the skins.

Preheat your oven to 350°F. Line a 9-inch pie plate with your homemade or refrigerated crust, or set your frozen crust out on the counter while you prepare the filling.

Place the sweet potatoes in a large mixing bowl and use the beaters of a handheld electric mixer (without the mixer turned on) to mash the sweet potatoes. Add the butter to the bowl and beat the sweet potatoes and butter until light and fluffy, about 2 to 3 minutes. Start at a lower speed then gradually increase the speed to high.

Add the eggs, granulated sugar, brown sugar, evaporated milk, vanilla, spices, and salt and beat on medium speed until well combined. Pour the filling into the prepared pie crust and smooth it out into an even layer.

Bake the pie in the preheated oven for 55 to 65 minutes until the center is set and a toothpick inserted into the center comes out clean.

Allow the pie to cool on a wire rack. Serve sweet potato pie warm or at room temperature with whipped cream.

Looking for an alternative to pumpkin pie this holiday season? This Sweet Potato Pie is a super easy, tasty, must-have dessert that will have folks coming back for seconds!

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The most viewed sweet potato pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sweet Potato Pumpkin Pie Recipe

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