Anyone have a good recipe for sweet potato pie?

Answer 1

Sweet Potato Pie
INGREDIENTS
1 (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.

nfd♥

Answer 2

Sweet Potato Pie

Southern Living; a classic!

6-8 servings 1¼ hours 15 min prep

1/3 cup butter or margarine, softened
1/2 cup sugar
2 eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 9" unbaked pie shell


In a mixing bowl, cream butter and sugar.
Add eggs; mix well.
Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
Pour into pie shell.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
Cool; Store in refrigerator.

Answer 3

SWEET POTATO PIE

2 medium sweet potatoes (about 1-1/4 pounds)
1/2 stick (1/4 c.) unsalted butter
3/4 c. sugar
3/4 c. whole milk*
3 large eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
1 tbsp. dark rum
1 tbsp. all-purpose flour
1 unbaked 9-inch pie shell

* For a richer flavor, use 1/2 c. plus 2 tbsp. of evaporated milk instead of whole milk

Preheat the oven to 350 F. Prick the sweet potatoes with a fork and roast them on a shallow baking pan in the middle of the oven until very tender, about 1-1/4 hours. Cool to room temperature. Raise the oven temperature to 400 F, and place a shallow baking pan on the bottom rack. Scoop the flesh from potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be quite liquid). Pour the filling into the pie shell. Carefully transfer the pie to the heated shallow baking pan on the bottom rack of the oven and bake until the filling is just set, about 40 minutes. Transfer the pie to a rack to cool.

Answer 4

This one is pretty simple to make.

INGREDIENTS
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

Answer 5

Sweet Potato Pie from Cook's Country
Serves 8 to 10

1 recipe pie dough (see related Single-Crust Pie Dough)
2 pounds sweet potatoes (about 5 small to medium)
2 tablespoons unsalted butter , softened
3 large eggs plus 2 yolks
1 cup granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 - 3 tablespoons bourbon
1 tablespoon mild molasses (optional)
1 teaspoon vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar

1. After removing the partially baked pie crust from the oven, reduce the oven temperature to 350 degrees.

2. While the crust bakes, prick the sweet potatoes several times with a fork and arrange over several layers of paper towels on a microwave-safe plate and microwave at full power for 5 minutes. Turn each potato over and cook until tender but not mushy, about 5 minutes longer. Remove the potatoes and let stand until cool enough to handle.

3. Slice each potato in half and scrape the flesh out into a large bowl. Mash the butter into the potatoes until just a few small potato lumps remain.

4. Whisk the eggs, yolks, granulated sugar, nutmeg, and salt together in a medium bowl. Stir in the bourbon, molasses (if using), and vanilla, then whisk in the milk. Gradually stir the egg mixture into the mashed sweet potatoes until smooth.

5. Sprinkle the bottom of the hot pie crust with the brown sugar. Spread the sweet potato mixture evenly over the brown sugar. Bake until the filling is set around the edges but the center wiggles slightly when jiggled, about 45 minutes. Transfer the pie to a wire rack and cool to room temperature before serving. (The pie can be refrigerated for up to 2 days.)

Single-Crust Pie Dough

Makes enough for one 9-inch pie 1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening , cut into 1/2-inch pieces and chilled
4 tablespoons unsalted butter , cut into 1/4-inch pieces and chilled
4 - 6 tablespoons ice water


1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand. Scatter the butter pieces over the top and process the mixture until it resembles coarse crumbs. Transfer to a bowl.

2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does. Form the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour.

3. Let the chilled dough soften slightly at room temperature before rolling it into a 12-inch circle on a floured work surface and fitting it into a pie plate. Trim, fold, and crimp the edges and freeze the unbaked pie crust until firm, about 30 minutes, before filling or baking. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.)

How to Prebake Pie Crust for Cream or Custard Pies

1. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.

2. Line the chilled pie crust with a double layer of aluminum foil, covering the edges to prevent burning.

3. Fill the crust with pie weights or pennies and bake for 25 to 30 minutes, until the pie dough looks dry and is light in color. For a partially baked crust, transfer the crust to a wire rack and remove the weights and foil. For a fully baked crust, remove the pie weights and foil and continue to bake until the crust is a deep golden brown, about 12 minutes longer. The pie crust may be cooled completely or used warm, according to the particular pie recipe.