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Sweet Potato Pie Recipe

Ingredients

1 (16 ounce) package sweet potato, peeled and sliced

3 eggs

1/4 cup vegetable oil

1 1/2 cups white sugar

1 1/4 teaspoons vanilla extract

1 (7 ounce) can sour cream

1 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1 tablespoon vanilla extract

1 tablespoon sour cream

1 teaspoon cream

1/2 cup butter, melted

1 (3 ounce) package instant vanilla pudding mix

1 (16 ounce) package frozen whipped topping, thawed

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

Directions

In a large bowl, mix sweet potato, eggs, oil, sugar, vanilla extract, sour cream, pecans, cream cheese, vanilla extract, sour cream and milk. Chill in the refrigerator at least 2 hours before serving.

Preheat oven to 350 degrees F (175 degrees C).

Remove foil from pie canister, fill canister with water, and microwave on high for 1 to 2 hours, stirring occasionally. Remove foil, place filling in oven and heat on low for 30 minutes, or until filling is set. Cool completely. Cover, and refrigerate for 2 hours. Fill with whipped topping, and refrigerate for 30 minutes.

Slice remaining pie into 1/1 inch slices. Place sliced pastry in a large resealable plastic bag. Pull bag through sieve or ricer to drain. Refrigerate for one hour before cutting. Serve warm or cold.