Mock Southern Sweet Potato Pie Recipes

MOCK-SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine the flour and sugar in a bowl.
• Add milk and oil to the flour mixture.
• Stir with fork until well mixed and then form pastry into a smooth ball with your hands.
• Roll the ball between two 12-inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper.
• Peel off top paper and invert crust into pie plate.
• Filling:.
• Combine sugars, salt, spices, and eggs.
• Add milk and vanilla. Stir.
• Add sweet potatoes and mix well.
• Pour mixture into pie shell.
• Bake for 60 minutes or until crust is golden brown. Cool and cut into 16 slices.

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
• Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
• Bake in the preheated oven until firm, about 45 minutes.

SWEETEST SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in an aluminum foil-lined baking dish.
• Bake in preheated oven until potatoes are easily pierced with a fork and skin loosens, 30 to 45 minutes. Allow potatoes to cool.
• Peel potatoes and mash with a potato masher in a large bowl. Beat sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt into mashed sweet potatoes with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use.
• Bake in preheated oven until pie is set and crust is browned, 45 to 50 minutes.

SOUTHERN SWEET POTATO PIE

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.