Best French Vanilla Sweet Potato Pie Recipes

THE BEST SWEET POTATO PIE RECIPE

Steps:

• If needed, roast potatoes as directed above in this article. Once peeled, mash in a bowl and measure out 2 cups.
• Preheat the oven to 350°F.
• Add 2 cups mashed sweet potatoes to a large mixing bowl and add one stick of melted butter, 1.5 cups white sugar, 5 ounces of evaporated milk, 1 tablespoon vanilla, 1 small box of instant vanilla pudding, 2 large eggs, 1 pinch salt, and spices if using.
• Place 2 unbaked pie crusts into pie dishes if needed and place onto half sheet baking tray to catch any spillover. Pour half of the filling into each shell.
• Bake in preheated oven for about 30 - 40 minutes or until the crust is slightly browned and the center of the pie is only slightly jiggly.
• Let the pies cool completely before serving. Top with a dollop of whipped cream, if desired.
• Store leftovers covered in the refrigerator for up to 3 days. Let come to room temperature before serving or eat cold, which I enjoy. It can also be frozen for up to 3 months in a freezer-safe ziptop bag. Thaw overnight in the fridge and let come to room temperature before serving.

SWEET POTATO PIE RECIPE

Steps:

• Heat oven to 350 degrees Fahrenheit. Fill a 9" pie plate with pie crust.
• In a large bowl, blend sweet potatoes and sugar with a hand mixer.
• Add one egg, then beat the mixture.
• Add the second egg and beat again.
• Add softened butter, pudding mix, condensed milk, cinnamon and vanilla. Mix well.
• Pour into the unbaked pie crust and bake for 40-50 minutes.
• Allow the pie to cool on a wire rack.

VANILLA BOURBON SWEET POTATO PIE

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.

SWEET POTATO PIE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
• Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
• Bake in preheated oven for 70 minutes, until set in center.

FRENCH VANILLA SWEET POTATO PIE.

Steps:

• 1. In a medium bowl,combine heavy cream,pudding mix,cream cheese and liquid creamer;whisk together until blended.
• 2. Spread into bottom of the pie crust.Sprinkle with vanilla chips.Refrigerate for 4 hours.
• 3. Preheat oven to 375 degrees F.
• 4. Bring a large saucepan of water to boil,add sweet potatoes,boil for 30 minutes.Drain well and peel them.
• 5. Place in a large bowl,mashed with a potato masher,until the lumps are gone.
• 6. Add margarine,sugar,milk and vanilla extract on mashed sweet potatoes.Beat with a fork until combined.
• 7. Spoon into a prepared pie crust.
• 8. Bake in preheated oven for 25 minutes,or until the pie is set.Cool completely.

SWEET POTATO ICE CREAM PIE

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.