DEEP DISH SWEET POTATO PIES
These Pies were on our dessert menu for the July 04th Holiday. The flavors were really great, & this time I remembered to take pictures as I made the pies, but don't have one after it was cut, because they both went so fast. I prefer mine cold from the fridge. This recipe makes 2 Deep Dish Pie Plate size pies, or 3 store bought...
Provided by Rose Mary Mogan
Categories Pies
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. I discovered Vanilla Bean paste several months ago, and was so pleased with the results that I have been using it every since. It is the consistency of a thick syrup, and has the little black specks in it, like the actual vanilla bean, and to me it packs a lot more flavor, so I bought a 32 oz. size because it was more economical. But you can use vanilla extract if you don't have the paste. I NEVER USE IMITATION VANILLA BECAUSE IT DOES NOT HAVE ENOUGH FLAVOR for my taste.
- 2. Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
- 3. Preheat oven to 350 degrees F. Allow potatoes to cool long enough so you can peel them then add to a large bowl. Add 1 stick of butter to potatoes while still hot. If not hot enough nuke them in the microwave till they are hot enough to melt the butter.
- 4. Beat potatoes with a hand mixer to melt butter, then remove any strings that wrap around the blades of the beater from the sweet potatoes. May need to repeat several times.
- 5. In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
- 6. Add the sugar alternately to the potatoes
- 7. with the evaporated milk, beating well after each addition
- 8. Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
- 9. Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
- 10. Pour filling into prepared Pie Crust. Then place in preheated 350 degrees F. oven and bake for 1 hour, center of pie will shake slightly but will settle upon cooling. Cool then refrigerate
- 11. Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.
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Bisma Khalid
[email protected]I'm definitely going to be making these pies again soon.
Charita Santi
[email protected]These pies are so easy to make, and they're always a crowd-pleaser.
Miandaud Shah
[email protected]I love that this recipe uses sweet potatoes. It's a great way to get your daily dose of vegetables.
MDYounus Ali
[email protected]These pies are perfect for a fall dessert. They're warm and comforting, and the filling is just the right amount of sweetness.
Lizzy Omitokun
[email protected]I thought the filling was a little bland. I might try adding some more spices next time.
Bipeen Mahara
[email protected]These pies were a little too sweet for my taste, but I still enjoyed them.
Kulsum Christiaan
[email protected]I'm not sure what I did wrong, but my pies turned out dry and crumbly. I think I might have overcooked them.
Deshan Chamodya
[email protected]I followed the recipe exactly and my pies turned out great. The only thing I would change is to add a little more cinnamon to the filling.
Adam Flores
[email protected]These pies are delicious! I made them for a potluck and they were gone in minutes.
Abdullah zahid
[email protected]I've never been a big fan of sweet potato pie, but this recipe changed my mind. The filling was perfectly spiced and the crust was so flaky.
Jordan Chillis
[email protected]I love how easy these pies are to make. I used a pre-made pie crust and the filling came together in just a few minutes.
Shamima Islam
[email protected]These sweet potato pies were a hit at my Thanksgiving dinner! The filling was creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making these again.