Deep Dish Sweet Potato Pies

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

8 to 16 depending on portion size
Prep Time:
Cook Time:

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.


4 medium
size sweet potatoes about 3- 3 1/2 pounds.
4 large
eggs, room temperature
3/4 tsp
2 tsp
ground nutmeg
2 tsp
ground cinnamon
3 Tbsp
wondra flour
1 can(s)
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)

Directions Step-By-Step

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.
Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
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.
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.
In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
Add the sugar alternately to the potatoes
with the evaporated milk, beating well after each addition
Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
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
Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.

About this Recipe

Course/Dish: Pies
Main Ingredient: Potatoes
Regional Style: Southern

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Rose Mary Mogan cookinginillinois
Nov 22, 2013
Hi Carmen, Thanks for your question and comments. Wondra is a very fine textured flour used to make sauces and gravies, giving them a smooth & creamy texture. It is usually sold either in the baking section, or in or near the gravy mixes. But you can also use regular flour, just sift it first to give it a lighter consistency, in blending with the sweet potatoes. You can also pulverize it in a food processor to make it a bit lighter and thinner in texture, and then store the excess in a separate container to make gravies and sauces. If you aren't going to use it often keep it in the fridge. To prevent bugs from getting in it.

Wondra is made by GOLD MEDAL, and is just a convenience. If you don't have it, the regular all purpose or cake flour can work just as well. It is a step my mama always used to thicken the custard of the sweet potatoes. You don't need a lot, but just the small amount that I add, to give the pie a nice firm texture.
Carmen Kendricks carmenken1030
Nov 21, 2013
Hi Ms. Rose Mary, you are so special to me. I really appreciate your time and sharing with us. I was wondering about the flour for this recipe, I'm not familiar. Please, thanks and Happy Thanksgiving to you and your family.
Rose Mary Mogan cookinginillinois
Sep 25, 2013
Thanks so much Iris, so happy that you like the recipe.
iris mccall irislynn
Sep 25, 2013
These will go great with your sour cream chocolate bundt and the orange blueberry pound. Thank you Rose, that rounds out the thanksgiving desserts.
Rose Mary Mogan cookinginillinois
Sep 25, 2013
AAHHH Eddie, Thanks you so much for your comment. I sure hope you love this recipe. It is my favorite, the Lemon & the Vanilla really do compliment each other in this recipe.

Do let me know if you like this recipe after you have made it. I have a different Pumpkin Pie recipe posted that you may like too, it is called Pumpkin Pie with a Twist my husband says it taste somewhat like Pumpkin Cheesecake. He does not care for just the plain pumpkin pie, but really loves this recipe. So you may want to try it too one day. Thanks again Eddie, and have a nice Day. I have a Niece that lives in Ok City.