Here is a collection of sweet potato pie recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite sweet potato pie recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.
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My name is Toby Silva and I was wanting to make a No Crust type of pie and put this recipe together. My Family came by for a visit and LOVED it! Just would like to share since it was easy and very tasty. The recipe is attached in a Word document and would love for you to try it and post it to your website if you like.
Castro Valley, CA
Preparation: Approx. 40 minutes Cook time: 50 minutes
What you’ll need:
Preheat oven to 350F
Sweet Potato Pie (Filling):
Peel and boil sweet potatoes until tender. Mash until smooth, all lumps should be gone (semi-creamy), and set aside. Combine all other ingredients into a medium mixing bowl and set the mixer at medium speed. Once the mixture is smooth textured, add mashed sweet potatoes to mix and blend well on high for about 5 minutes. Pour mixture into a 9x9 deep baking dish. Place in the oven while you prepare the topping. Approx. 10 minutes.
Crisp Topping Ingredients:
Combine all ingredients except butter (add that last). The mixture should be moist. Pull the Sweet Potato Pie out of the oven and carefully sprinkle the mixture loosely and evenly across the top of the pie. It will be about ¾ in. thick, but great for deep dishes. Place back in the 350-degree oven for 40 minutes. Place on a cooling rack to cool slightly. Serves about 9 and might even be good ala mode while still warm.
Combine dry ingredients and mix with the sweet potato. Mix the milk and eggs and add to the sweet potato mixture. Fill the pie shell with the mixture. Bake at 450 deg. F. oven for 10 minutes and then reduce the temperature to 350 deg. F. and continue baking for another 35 min. Makes 1 9-inch pie.
Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon, and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell. Microwave on 70% (medium-high) for 7 minutes.
Sprinkle pecans over the surface of the pie. Rotating midway through cooking, microwave on 70 % (medium-high) for 6 to 8 minutes or until the center no longer jiggles. Top with Bourbon Cream Sauce. (recipe follows)
Bourbon Cream Sauce Recipe
In a mixing bowl, whip together cream, milk, pudding mix, and bourbon. Refrigerate until slightly thickened. Serve with sweet potato pie. Makes 1 1/2 cups.
Preheat the oven to 375 degrees F. In a mixing bowl, whisk the mashed sweet potatoes, sugar, cane syrup, cinnamon, and vanilla together. Whisk in the eggs, one at a time. Whisk in the cream and flour. Pour the filling into the shell. Bake for about 45 minutes or until the pie is set.
Submitted by L. Wyatt.
Preheat your oven to 400°F.
Boil the yams with the skin on until they easily break apart when stabbed with a fork. Cool yams slightly. Remove the skin. Beat yams with a mixer at medium speed, stopping frequently to remove strings from the beaters.
Once the strings are removed, add butter and continue to mix. Add remaining ingredients. Add nutmeg and sugar to your tastes.
Continue mixing your batter until it has a nice smooth consistency. The batter should not be thin or runny, and it should not be too thick either. If too thick, try adding a little more evaporated milk (by the tablespoon) until the batter is smooth. Pour your batter into an unbaked 9 or 10-inch pie shell, sprinkle a dash of cinnamon on the top, and bake for 50 minutes to 1 hour.
(Tip: Brush the edges of your pie shell with ice water to prevent it from burning before the pie is actually done). Brown specs on the top of the pie are an indication that your pie is done. You can also insert a knife in the middle of the pie, and if it comes out clean it's done! Let cool for at least 1 hour before cutting and serving.
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