OK southerners...bring on your sweet potatoe pie recipe!!?

Answer 1

Old Fashioned Sweet Potato Pie

2 1/2 c. mashed sweet potatoes
1/2 c. butter
1 1/4 c. sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. cloves
2 eggs
2 cans evaporated milk
2/3 c. milk
2 (9 inch) unbaked pie shells

Combine sweet potatoes and butter, mix until well blended. Add sugar, flour and spices, mix well. Blend in eggs, and milks, mix well. Pour into pie shells. Bake at 425 degrees oven for 10 minutes. Reduce oven temperature to 350 degrees and cook for 1 hour.


or for a different taste:

Sweet Potato Pie

2 c. cooked sweet potatoes, approx. 1 lg. sweet potato
1 1/2 c. sugar
1 tbsp. plain flour
1/4 c. butter, melted
1 (9 inch) unbaked pie shell
2 egg yolks
1 egg
1/2 c. evaporated milk
Juice of 1 lemon
Rind of 1 lemon, grated

Stir mashed sweet potatoes with sugar, flour and butter. Add egg yolks and egg; mix well. Stir in evaporated milk, lemon juice and rind. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes, then at 300 degrees for 50 minutes. Cover with meringue, if desired, and bake an additional 5 minutes. Yield 6-8 servings.

Answer 2

Sweet Potatoe Pie
Yield: 6 to 8 servings

2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites

Preheat the oven to 350ºF.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10-12 minutes, or until delicately browned. Cool and serve.

Answer 3

1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup


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.
Preheat the oven to 350 degrees F.

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.

Answer 4

Sweet Potato Pie

1 1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces
2 large eggs
1/3 cup plus another 1/2 cup packed brown sugar
3 Tbsp maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 Tbsp heavy cream
1 pre-baked pie crust (see pie crust recipe for instructions on pre-baking a pie crust
3 Tbsp butter
1 cup of pecans, half of them lightly chopped, the other half whole

1 Make the pie crust. (See pie crust recipe for instructions on pre-baking a pie crust.) If you use a store-bought frozen crust, you do not need to pre-bake it, just defrost it 10 minutes and prick the bottom all over with a fork before using.

2 Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using.

3 Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust.

4 Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil or a pie crust protector to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely.

5 Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.

Serves 8.

Answer 5

easy
1 14oz can sweet potatoes
3/4 cup milk
1 cup brown sugar
2 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
blend with mixer till smooth , pour in a 9in unbaked pie crust bake 350 degrees 40 minutes