Best Jo Mamas Sweet Potato Pie Recipes

MY MAMA'S SWEET POTATO PIE

My Mama's Sweet Potato Pie image

This is the recipe my mother gave me for her delicious sweet potato pie. Because it is a "Mama" recipe, the measures are approximate and vary based on your taste and the natural sweetness and moisture of the sweetpotatoes

Provided by Chelley-Chelle

Categories Pie

Time 1h

Yield 2-3 pies, 16 serving(s)

Number Of Ingredients 10

Ingredients

4 medium sweet potatoes
1/2 cup butter
3/4 cup brown sugar
1 1/2 cups white sugar
4 -6 eggs
1 cup milk
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 pinch salt
3 frozen pie crusts or 2 frozen deep dish pie shells, thawed

Steps:

preheat oven to 350.
dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside.
Boil or bake potatoes until soft.
peel potatoes while still warm and whip with a hand mixer to remove the strings.
add butter, then mix.
add sugar next.
then add remaining ingredients.
taste for sweetness.
and pour into crusts.
bake for 20-30 minutes or until set.

JO MAMA'S SWEET POTATO PIE

Jo Mama's Sweet Potato Pie image

I have been on a quest to find the best (at least my family's favorite) sweet potato pie. This has been the reigning champion to all since 1992. At Thanksgiving, I cook it and a new contender each year. I am adding strong contenders to my cookbook as well.

Provided by SharleneW

Categories Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups mashed, cooked sweet potatoes
1/2 cup butter, softened
4 eggs
1 cup granulated sugar or 1 cup brown sugar
1 1/2 teaspoons freshly grated nutmeg
1 1/2 teaspoons vanilla
1 dash cinnamon
1/2 cup milk
1 unbaked 9-inch pie crust

Steps:

Blend sweet potatoes with butter.
Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk.
Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.

MAMA'S ARKANSAS SWEET POTATO PIES

Mama's Arkansas Sweet Potato Pies image

I created this recipe to give HONOR to my mother. She taught me what she knew about cooking as only she could do. She had lots of patience, & always taught me to take advantage of what ever I had on hand when it came to cooking. Considering there were 13 of us in the family. I do not remember the exact recipe she used when I was...

Provided by Rose Mary Mogan

Categories Pies

Time 1h35m

Number Of Ingredients 20

Ingredients

3 1/2 lb sweet potatoes, boiled & cooked till tender and peeled
4 large eggs room temperature
3/4 tsp salt
2 tsp nutmeg
1 tsp cinnamon
1 can(s) condensed milk
1 1/2 c evaporated milk
1/2 c firmly packed brown sugar( i used splenda blend brown sugar)
4 Tbsp wondra flour or use cake flour
1 Tbsp lemon zest, grated
1 Tbsp lemon juice
1 stick butter, melted
1 Tbsp vanilla bean paste or pure vanilla extract
1 pkg 15 oz double crust refrigerated pie roll ( or make your own)
3 or use frozen deep dish pie shells (if not using home bake pie dish)
HOMEMADE PIE CRUST
2 c sifted flour
1 tsp salt
2/3 c lard, (or use crisco, regular or butter flavored)
3-6 Tbsp cold water, (use ice cubes in the water)

Steps:

1. This recipe should make 2 Deep dish pies or 3 Store bought deep dish pie tins. I love using vanilla bean paste when baking, it has the consistency of a syrup and has the specks from the vanilla bean in it. I love the flavor it packs and order it from Amazon in a 32 ounce size since I do a lot of baking. I never bother using Imitation Vanilla, as I figure it is a waste of money, that is just my personal opinion. Cook potatoes in a large pot of water for about 1/2 hour or so till tender. Allow to cool then peel.
2. Preheat the oven to 350 degrees F. Add peeled potatoes to a large bowl. I prefer using a hand mixer to beat potatoes, and then I remove any strings from potatoes that wrap around the blade. You may need to repeat several times to remove all of the strings from the potatoes.
3. Now add the vanilla bean paste, melted butter and condensed milk . Beat till blended together.
4. Combine the wondra flour, salt, and brown sugar, cinnamon & nutmeg together in a small bowl then add mixture to potatoes and beat till blended together, stir in lemon juice and zest, and blend.
5. Add eggs & evaporated milk to a medium bowl, beat together then add to sweet potato mixture and beat till potato mixture is creamy and smooth.
6. Pour mixture into prepared pie shells, then place in preheated 350 degree F. oven and bake for one hour. Remove from oven, Filling will be puffy on top but will settle upon cooling.
7. TO MAKE THE HOMEMADE PIE CRUST:Cut lard or Crisco into flour salt mixture, then using a fork or pastry blender, blend until crumbs are coarse & granular. Add 3-6 tablespoons of cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds a ball. Divide dough in half, and roll dough to about 1/8th thickness. Lift edge of pan, and adjust crust to pan, prick with fork and crimp edge. Fill with your favorite pie filling . Repeat same technique for the second pie. Then bake as directed. Makes 2 Pie Crusts. In this day an age you can easily substitute Crisco for the lard, and even use a food processor to pulse and make the crust. This recipe is from my cookbook SHARING OUR FAVORITE RECIPES on page 238.
8. After pie has cooled, Cut and serve with whipped cream or as desired.