Sweet potato pie recipe? never had it but i want to try it.?

simple if at all possibleSweet potato pie recipe? never had it but i want to try it.?
Just an FYI, it tastes very similar to pumpkin pie.Sweet potato pie recipe? never had it but i want to try it.?
I have been making this traditional Sweet Potato Pie at Thanksgiving and Christmas for the past 25 years or so. (The amounts in parentheses are for a 10'; deep dish pie.)





1-1/2 cups boiled,peeled and mashed sweet potatoes (2-1/4 c)


3 eggs, well beaten (5 eggs)


3/4 cup sugar (1-1/8 c)


2 tsp. vanilla extract (3 tsp.)


1-1/2 tsp. cinnamon (2-1/4 tsp.)


1 12-oz. can evaporated milk (1-1/2 cans)





Combine all ingredients. Beat well until smooth. Pour into uncooked nine-inch pie shell (10-inch deep dish pie shell). Bake at 350 degrees until knife comes out clean - approximately 45 minutes.





Hope you like it!
I do not have precise measurements when I bake sweet potato pies. This recipe is modified to fit your needs. Use as much or as little of the dry spice ingredients you prefer. The way I prepare it, is eyeballing the ingredients. I hope you enjoy this as much as my family does. I am known as the ';Sweet Potato Pie Queen';








1-5 Large sweet potatos (depending on the number of pies you


want, one large sweet potato will yield one pie)


1 Stick Butter (real butter, not margarine)


1/2 cup of pure granulated sugar


1/2 cup of brown sugar (Light)


1 tsp of nutmeg


1 tbl of cinnamon


1 can of pet milk (or carnation)


1/2 can of condensed milk


1tsp vanilla


2 eggs


2 9 inch pie crust (already prepared)





Boil sweet potatos (you may remove the skins prior to boiling, leaving the skins on gives it more flavor).


Remove skins put in a bowl.


Add all ingredients except eggs (filling will be hot and you dont want the eggs to cook)


Whip with mixer or by hand until smooth. (Its okay to have a few lumps just not big ones)


Add eggs, mix well.


Pour mixture into pie crusts


Bake in 350 degree oven for 30-45 minutes


Let sit for 30 minutes


Eat, and enjoy
';Sweet Potato Pie'; - 8 servings





1 (9';) unbaked piecrust


2 eggs


2 cups mashed cooked sweet potato


1/2 cup sugar


1 tsp. ground cinnamon


1/4 tsp. salt


1 (13 oz.) can evaporated milk





Preheat oven to 375*. In medium bowl with wire whisk, beat eggs well. Stir in remaining ingredients; pour filling into pie crust.


Bake 55-60 minutes until knife inserted about 1'; from edge comes out clean. Cool before serving.


(TIP: Substitute one 16 oz. can sweet potatoes for 2 cups cooked sweet potatoes.)
Sweet Potato Pie


2 sweet potatoes, about 10 ounces each


1 3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)


1/4 cup dark brown sugar


8 tablespoons unsalted butter (1 stick), melted


2 large eggs


1/2 cup plus 1 tablespoon dark brown sugar


1/2 cup heavy cream


3 tablespoons all-purpose flour


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon vanilla extract





Preheat the oven to 350 degrees F.


Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.





In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.





Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.





Allow the pie to cool completely before cutting. Serve at room temperature.





Good Luck!!
Sweet Potato Casserole





4 1/2 cups cooked and mashed sweet potatoes


1/2 cup butter, melted


1/3 cup milk


1 cup white sugar


1/2 teaspoon vanilla extract


2 eggs, beaten


1 cup light brown sugar


1/2 cup all-purpose flour


1/3 cup butter


1 cup chopped pecans





Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.


In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.


Bake for 25 minutes in the preheated oven, or until golden brown.
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
1录 hours (15 min prep )


6-8 servings





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 unbaked 9 inch pie shell (PIllsbury is my fav!)








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.