Brandy Sweet Potato Pie Recipes

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
• In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
• Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
• Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
• When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.

BRANDY SWEET POTATO PIE

Steps:

• Preheat the oven to 350°F. Bake the sweet potatoes in a shallow baking pan in the middle of the oven until very tender, about 1 hour. Cool to room temperature. Raise the oven temperature to 400°F. Place a heavy baking sheet on rack. Peel the skin from potatoes flesh and place in a mixing bowl, discard the skins. Fork mash the sweet potatoes until smooth. Cream the room temp butter and sugar into the sweet potatoes then add cream and the eggs beat with a whisk until smooth. Whisk in the remaining ingredients. Pour the filling into the pie shell. Carefully transfer the pie on baking sheet on the middle rack of the oven and bake 10 minutes then turn oven temp down 325° F until the filling is just set, about 45 minutes. Transfer the pie to a rack to cool. Slice and serve with French vanilla ice cream or whipped cream

BRANDIED SWEET POTATO PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 5 tablespoons ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap and gather together using the plastic wrap. Transfer about one-sixth of the dough to another piece of plastic wrap and pat into a disk. Pat the remaining dough into a larger disk; wrap both in plastic wrap. Refrigerate until firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the larger disk of dough into a 12-inch round (about ¿ inch thick) on a lightly floured surface. Ease the dough into a 9-inch pie plate; fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, 15 to 30 minutes. Roll out the smaller disk of dough until about 1/4 inch thick; cut out shapes using 2-inch cookie cutters. Place the cutouts on a small parchment-lined baking sheet and refrigerate until firm, 15 to 30 minutes.
• Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is lightly golden, about 20 minutes; remove the foil and beans and continue baking until the crust is dry and golden on the bottom, about 15 more minutes. Meanwhile, brush the cutouts with water and sprinkle with sanding sugar; bake until golden, about 15 minutes. Let the crust and cutouts cool completely.
• While the crust cools, make the filling: Prick the sweet potatoes all over with a fork. Bake until very soft, 45 minutes to 1 hour. Let cool slightly, then peel and puree the flesh in a food processor until smooth. Transfer to a medium bowl; add the half-and-half, granulated sugar, eggs, brandy, vanilla, cinnamon and salt and whisk until smooth. Pour into the cooled crust.
• Bake until the filling just starts setting, 30 to 35 minutes. Arrange the cutouts on the pie and continue baking until the crust is golden brown and the filling is set and puffed in the center, about 30 more minutes. Transfer to a rack and let cool completely, about 4 hours.

SWEET POTATO PIE

Steps:

• On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.
• Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.
• With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
• Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

SWEET POTATO PIE FROM EAGLE BRAND®

Steps:

• Preheat oven to 350 degrees F. In large mixing bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except crust; mix well. Pour into pie shell. Bake 40 minutes or until golden brown. Cool. Garnish as desired.

WORLD'S BEST SWEET POTATO PIE

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.