Reethys Down Home Fluffy Sweet Potato Pie Recipes

OLD-FASHIONED SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

FLUFFY SWEET POTATO CUSTARD PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

REETHY'S DOWN HOME FLUFFY SWEET POTATO PIE

Steps:

• 1. Bake potatos @ 350 for 40 to 50 minutes, until fork tender. Let cool to touch, pill and smash in large bowel.
• 2. Add ALL ingredients (except flour) in bowel an beat for 3 minutes. THIS WIIL REMOVE ALL THE FIBER STRING FROM THE POTATO.
• 3. Clean beaters clean, repeat step 2, one more time.
• 4. Add flour, mix well
• 5. Transfer to pie shell. Bake @ 310, 35-45 minutes SLOW AND LOW
• 6. ENJOY !

WORLD'S BEST SWEET POTATO PIE

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

SWEET POTATO PIE I

Steps:

• 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.

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.

DOWN SOUTH SWEET POTATO PIE

Steps:

• Preheat the oven to 425º F. Place the cream cheese in a large bowl and mix on high speed with electric mixer until soft and fluffy. Add the sugar and continue to mix on high speed until completely absorbed. Reduce the mixer speed and add the eggs, one at a time, until evenly blended. Add the yams, evaporated milk and pumpkin pie spice, and mix until creamy. Pour the filling into the pie shells. Bake pies for 30 to 35 minutes until the edges puff, the crust browns and the custard is set. Meanwhile, mix the pecans, brown sugar and margarine; set aside. Remove the pies from the oven and sprinkle with the pecan mixture. Return the pies to the oven for 7 to 10 minutes or until the topping is golden brown and crisp. Cool the pies completely on a wire rack. Serve garnished with whipped cream if desired.
• Note: If mashed yams are unavailable, puree a 16-ounce can of drained whole yams or sweet potatoes in a food processor until smooth.

DOWN SOUTH SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees.
• Beat cream cheese with electric mixer until fluffy.
• Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice.
• Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
• Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp.
• Cool pies on rack completely. Garnish with whipped cream, if desired.
• NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.