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deep dish sweet potato pies

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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 deep dish pie shells in the aluminum pans. Serve with cool whip, & chopped nuts on top, or serve plain. This recipe is a winner no matter how it's served. The Vanilla Bean Paste & Lemon Extract is the SECRET TO IT'S UNIQUE FLAVORS.

(1 rating)
yield 8 to 16 depending on portion size
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For deep dish sweet potato pies

  • 4 md
    size sweet potatoes about 3- 3 1/2 pounds.
  • 4 lg
    eggs, room temperature
  • 3/4 tsp
    salt
  • 2 tsp
    ground nutmeg
  • 2 tsp
    ground cinnamon
  • 3 Tbsp
    wondra flour
  • 1 can
    evaporated milk (12 ounce)
  • 1 Tbsp
    lemon extract
  • 1 Tbsp
    vanilla bean paste
  • 2 c
    granulated sugar
  • 1 pkg
    15 oz size double crust refrigerated pie crust roll
  • 1 stick
    butter (1/2 cup)

How To Make deep dish sweet potato pies

  • 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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