Jeannes Southern Sweet Potato Pie Recipes
QUEEN JEANNE'S SWEET POTATO PIE
I learned how to make this pie after my mother passed away. I updated her recipe and make my version by roasting the sweet potatoes and not boiling. Roasting carmalizes the sweet potatoes, makes it tast nutty and sweet, and I never have any leftover due to everyone loving the roasted taste versus the boiling taste of the sweet...
Provided by Elona Boykin
Categories Pies
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Combine the roasted mashed sweet potatoes and butter. Mixing until well blended.
- 2. Add combined sugar, flour, and pumpkin pie spice; mix well with the sweet potatoes and butter.
- 3. Blend together the beaten eggs, vanilla, vanilla rum, the evaporated milk and whole milk. After this is well mixed add to the sweet potatoes mixture and mix until it is the consistency of pudding.
- 4. At this point you can make you very own pie crusts or use the unbaked pastry pie shells. Pour the sweet potato mixture into each of the pie shells.
- 5. Bake at 425 degrees 10 minutes. Reduce the oven temperature down to 350 degrees after the 10 minutes and continue baking for 50 to 60 minutes or until a knife inserted into the center comes out clean.
- 6. You may also top this with pecans if you like. I sometimes make caramel pecans to top this pie. This is a delicious pie from my maternal grandmother. Enjoy!!!
SOUTHERN SWEET POTATO PIE
This Mississippi sweet potato pie is very popular in the South. It's a particular favorite at our house because we always have plenty of sweet potatoes in our garden. Try it with a dollop of whipped cream. -Bonnie Holcomb, Fulton, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 513 calories, Fat 21g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 290mg sodium, Carbohydrate 77g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
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