VANILLA BOURBON SWEET POTATO PIE
This Sweet Potato Pie recipe is made with finely pureed sweet potatoes pecked with a pinch of spices and a liberal scrape of tiny little magical vanilla beans. A touch of Maker's Mark adds another note; all the better because it's a Southern one.
Provided by Kare for Kitchen Treaty
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Form unbaked pie crust into pie dish. Do something cool with the edge of the crust to make yourself feel better about not making the crust yourself. Oh wait, that was just me.
- Peel the sweet potatoes and cut each into 3 or 4 large chunks.
- Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
- With a slotted spoon, remove potato chunks from the water, letting as much water drain off the potatoes as possible. Place the chunks in a food processor.
- Process the cooked potato in the food processor until completely smooth.
- In a large bowl with a wire whisk, combine 2 1/2 cups of the puree, sugar, brown sugar, butter, eggs, milk, seeds from the vanilla bean, bourbon, salt, cinnamon, ginger and nutmeg.
- Pour filling into the pie crust.
- Bake at 350 degrees for about 50-60 minutes, or until the pie is set and a sharp knife inserted into the middle comes out clean.
- Let cool completely, then serve with a generous dollop of freshly whipped cream.
AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY
Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams
VANILLA WAFER SWEET POTATO PIE
Make and share this Vanilla Wafer Sweet Potato Pie recipe from Food.com.
Provided by Kim7459
Categories Pie
Time 1h20m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Finely crush 35 of the wafers, place in medium bowl. Add 1/4 cup butter and 2 tablespoons sugar, mix until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely crush remaining 10 wafers; combine with remaining 1 tablespoons butter. Set Aside for later use.
- Place sweet potatoes, cream cheese, 1/4 cup sugar, corn syrup, eggs, spice and canilla in medium bowl.Beat with electric mixer on medium speed until mixture is well blended. Pour into crust.
- Bake 1 hour or until knife inserted in center comes out clean. Then top with wafers and marshmallows. Bake for another 5 minutes or until marshmallows are golden. Cool completely. Refrigerate until ready to serve. Store leftovers in the refrigerator.
Nutrition Facts : Calories 333.9, Fat 13.4, SaturatedFat 6.5, Cholesterol 58.4, Sodium 208.6, Carbohydrate 50.4, Fiber 3.3, Sugar 14.6, Protein 4.3
VANILLA WAFER PIE CRUST
From Mom's recipe box. Fill with your favorite cooked or no-cook pie filling (this crust won't stand up to being rebaked once filled, like a graham cracker crust).
Provided by DrGaellon
Categories Dessert
Time 10m
Yield 1 9" pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.
CRUMB-TOPPED SWEET POTATO BAKE
With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.
Nutrition Facts : Calories 505 calories, Fat 20g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 137mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 5g fiber), Protein 7g protein.
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