Here are some ideas for what to do with leftover sweet potato pie filling.
Sweet Potato Pie
To turn your leftover sweet potato pie filling into a sweet and savory pie, heat it up in a saucepan over medium heat until it’s bubbling and thickened (about 10 minutes). Set aside to cool completely before using.
Sweet Potato Bread
Use the remaining sweet potato pie filling to make sweet potato bread. In a large bowl, stir together 1 cup of mashed cooked sweet potatoes, 1/4 cup butter, 1 egg, and 1/4 cup milk until combined. Add 1 teaspoon cinnamon and 2 cups of flour until just combined. Pour into a greased loaf pan (9 x 5-inch) and bake at 350 degrees F until golden brown on top (about 45 minutes). Let cool in pan before serving or storing in an airtight container for later use.
Use it as a topping for ice cream. Add 1/2 cup of sweet potato pie filling to 1/2 cup vanilla ice cream and stir until combined. Top with whipped cream and sprinkle with cinnamon.
Mix with brownie batter. Stir 1/2 cup sweet potato pie filling into your next batch of brownie batter. Bake as usual and top with whipped cream or caramel sauce.
Make a sweet potato pie crust. Cut out four circles of parchment paper, place them on your countertop, and spray them lightly with nonstick cooking spray. On one side of each circle, arrange half of your sweet potato pie filling (about 1 cup) in a thin layer so that it covers the bottom half of the circle; set aside for later use. Place another circle on top and repeat until all four circles are stacked together; fold over edges to seal completely once the circle is folded over itself (this makes an extra-thin crust).
How do you store leftover sweet potato pie filling?
Sweet potato pie filling is so delicious and versatile, but it can get a little smelly if you don’t use it up within a few days. To keep your pie from getting too ripe before it’s eaten, try one of these storage tips:
- Freeze the leftover pie filling in a freezer-safe container until solid. Then transfer it to an airtight container or plastic bag and store it in the freezer for up to six months.
- You could also pour the leftover sweet potato pie filling into ice cube trays and freeze them for later use in recipes like sweet potato soufflés or brownies. Just make sure to leave at least 1/2 inch space between each cube, so they don’t stick together when you’re ready to pop them out of the freezer and into your recipe.
How long can you keep pie filling in the fridge?
Pie filling is a nice treat after a long day at work or school. It’s a great way to cool off on a hot summer day. Pie filling is usually made with cream and other dairy products, so it will spoil quickly if left out of the refrigerator too long.
If you’re going to make your own pie filling from scratch, remember that it will keep longer than store-bought brands. Homemade filling lasts about three days, but homemade crusts only last about one day before they start to get soggy. If you’re using store-bought crusts, use them within two days of making them because they don’t have much substance to them and will start spoiling faster than homemade ones do.
To keep your pie filling fresh:
1) Keep it covered in the refrigerator or freezer until ready to use. If you want to freeze your pie filling for later use, don’t add any water or milk — just cover it with plastic wrap and freeze it! You can also put it in an airtight container and put it in the freezer if you don’t plan on eating it right away.
Can you freeze leftover canned pie filling?
Yes, you can freeze leftover canned pie filling. But before you do that, read the directions on the label carefully. The directions may say to thaw frozen pie filling at room temperature for three hours or overnight in the refrigerator. If you want to freeze leftover canned pie filling immediately, thaw it according to the directions on the can.
When freezing leftover canned pie filling:
Follow these steps when freezing leftover canned pie filling:
1. Line a rimmed baking sheet with parchment paper; set aside.
2. Place one or two tablespoons of your favorite pie filling into a small bowl and add 1 tablespoon of water; stir until smooth and creamy; set aside while preparing your crusts or crumb toppings.
3. Place an unbaked 9-inch pie crust in a 9-inch glass pie plate or fluted tart pan; cover with plastic wrap and refrigerate until ready to fill and bake (can be made ahead).
4. Preheat the oven to 350 degrees F (175 degrees C).
The best way of keeping leftover sweet potato pie filling is to keep it in the refrigerator in an airtight container. You can then enjoy it over the next few days, either on its own or in a different dessert or breakfast.
