Best 2 Classic Sweet Potato Pie Recipes

Journey into the realm of delectable delights with our exploration of the classic Sweet Potato Pie. As a cherished symbol of Southern cuisine, this timeless dessert captures the essence of comfort, tradition, and sheer indulgence. Embark on a culinary adventure as we uncover the secrets behind crafting the perfect Sweet Potato Pie, a harmonious blend of creamy, velvety filling encased in a golden-brown, flaky crust. We will guide you through the nuances of selecting the finest ingredients, mastering the art of pie dough making, and achieving that perfect balance of spices to create a symphony of flavors that will leave your taste buds tantalized and your soul satisfied. Get ready to transform your kitchen into a haven of sweet aromas and create a masterpiece that will become a cherished family favorite for generations to come.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC BOURBON SWEET POTATO PECAN PIE

Classic Bourbon Sweet Potato Pecan Pie image

Wow this pie is wonderful. A layer of sweet potato and a layer of pecan pie all in a flaky crust. Serve it warm or cold with Bourbon Sauce

Provided by vnelly

Categories Pie

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

1 1/4 cups sweet potatoes, cooked and mashed (2 md potatoes)
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, lightly beaten
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons butter, softened
1 (9 inch) unbaked pastry for single-crust pie
1 1/4 cups sugar
1 1/4 cups dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/4 cups pecans, chopped
1 1/2 cups heavy whipping cream
1 cup milk
1 (3 ounce) package vanilla instant pudding mix
3 tablespoons brandy or 3 tablespoons rum
1 teaspoon vanilla extract

Steps:

Preheat oven to 325.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix well.
Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side.

CLASSIC SWEET POTATO PIE

Classic Sweet Potato Pie image

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. -Paul Azzone, Shoreham, New York

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-2/3 cups pie crust mix
1/4 cup finely chopped pecans
3 to 4 tablespoons cold water
3 large eggs, room temperature
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Optional: Whipped cream and additional chopped pecans, toasted

Steps:

In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside., In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

Nutrition Facts : Calories 417 calories, Fat 17g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 436mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.

Tips:

For a flaky crust, use a combination of butter and shortening. Grate the butter and shortening into the flour mixture to create a fine, crumbly texture.
Chill the pie dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
When rolling out the pie dough, use a light touch and avoid overworking the dough. Otherwise, the crust will be tough.
Trim the edges of the pie dough evenly and press the edges together firmly to seal the pie.
Bake the pie in a preheated oven. This will help the crust to cook evenly.
Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

A classic sweet potato pie is a delicious and comforting dessert that is perfect for any occasion. With its creamy, sweet filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this classic recipe a try.