Homemade sweet potato pie recipe help?

I麓ve never done a homemade sweet potato pie and i need some recipes and directions of how to do it and make it good..





So any recipe you've tried or like and directions on how pleaseHomemade sweet potato pie recipe help?
Just like pumpkin pie except use sweet potatoes (or yams) On the back of the Libby pumpkin can. Just sub with sweet potatoes.


Or


4 ounces butter, softened


2 cups cooked and mashed sweet potatoes (canned or fresh cooked)


2 cups granulated sugar


1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk


1 teaspoon vanilla


3 eggs, beaten


1 1/2 teaspoons cinnamon


2 prepared pie shells, unbaked


Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350掳 oven for about 1 hour, until set.


Makes 2 pies.Homemade sweet potato pie recipe help?
2 cups peeled, cooked sweet potatoes


1 1/4 cups sugar


1/2 stick melted butter


2 eggs


1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon


1/4 teaspoon salt


1/4 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1 cup milk


9-inch unbaked pie crust


3 egg whites





Preheat the oven to 350 degrees F.


For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.





For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
SWEET POTATO PIE





2 medium sweet potatoes (about 1-1/4 pounds)


1/2 stick (1/4 c.) unsalted butter


3/4 c. sugar


3/4 c. whole milk*


3 large eggs


1 tsp. vanilla


1/2 tsp. cinnamon


1/4 tsp. freshly grated nutmeg


1/4 tsp. salt


1 tbsp. dark rum


1 tbsp. all-purpose flour


1 unbaked 9-inch pie shell





* For a richer flavor, use 1/2 c. plus 2 tbsp. of evaporated milk instead of whole milk





Preheat the oven to 350 F. Prick the sweet potatoes with a fork and roast them on a shallow baking pan in the middle of the oven until very tender, about 1-1/4 hours. Cool to room temperature. Raise the oven temperature to 400 F, and place a shallow baking pan on the bottom rack. Scoop the flesh from potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be quite liquid). Pour the filling into the pie shell. Carefully transfer the pie to the heated shallow baking pan on the bottom rack of the oven and bake until the filling is just set, about 40 minutes. Transfer the pie to a rack to cool.





CRUST:





2-1/2 c. all-purpose flour


1 tsp. salt


1 c. cold butter


6-8 tbsp. ice water





Combine flour and salt; cut in the butter until mixture is crumbly. Gradually add water, 1 tablespoon at a time; tossing with a fork until dough can be formed into a ball. Divide in half, making one half slightly larger. On a lightly floured surface, roll out larger portion. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400 F. for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Makes 6-8 servings.
1 partially baked 10 inch pie shell


3 eggs


2 c. mashed sweet potatoes


1/2 stick butter


1/2 c. sugar


1/2 c. light brown sugar


1/2 c. dark Karo syrup


1 1/4 c. evaporated milk


1 tsp. vanilla flavoring


1/2 tsp. lemon flavoring


3/4 tsp. salt


3/4 tsp. ginger


3/4 tsp. nutmeg


1/8 tsp. ground cloves





Heat oven to 350 degrees. Separate egg whites. Beat 1 egg white with 1 tablespoon water and brush over pie shell. Bake pie shell for 10 minutes in oven, remove. Beat egg yolks and add sweet potatoes, melted butter, sugars, syrup, cream, salt, flavorings and all spices. Beat egg whites until stiff and fold into sweet potato mixture. Pour into pie shell and bake until knife inserted in filling comes out clean, about 40-50 minutes.
SWEET POTATO PIE





INGREDIENTS


1 (1 pound) sweet potato


1/2 cup butter, softened


1 cup white sugar


1/2 cup milk


2 eggs


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cinnamon


1 teaspoon vanilla extract


1 (9 inch) unbaked pie crust








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DIRECTIONS


Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.


Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.


Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.