Eagle Brandandreg Sweet Potato Pie Recipes

SWEET POTATO PIE

Steps:

• Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
• Preheat the oven to 350 degrees F.
• Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
• Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

SWEET POTATO PIE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

THE BEST SWEET POTATO PIE

Steps:

• In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.

EASY SWEET POTATO PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
• Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

SWEET POTATO PIE

Steps:

• In a one-gallon saucepot heat one quart of vegetable oil to 350 degrees F.
• To make the dough, mix the flour, salt, and sugar together and cut in the margarine by hand to create a coarse cornmeal texture. Then add the water until it is tacky. Roll the dough into a ball. Cut dough into ten equal pieces. Roll each piece of dough out on a floured surface to a diameter of 6-inches and about 1/8-inch thick. Set aside until you are ready to fill the dough.
• To make the filling, first peel the sweet potatoes. Then large dice the potatoes and put in a medium size saucepot. Add water to cover potatoes and bring to boil. Potatoes are done when fork tender.
• When sweet potatoes are finished boiling, drain well. In a food processor, while still hot, add the potatoes, margarine, cinnamon, nutmeg, vanilla, and sugar. Mix on medium speed until smooth.
• To assemble pies, put 1/4 cup of the filling in the center of a dough circle. Fold over in half and seal with water. Crimp edges with a fork to completely close. Place pies in oil once the temperature has reached 350 degrees F. (If temperature is below 350 degrees F the oil will absorb the margarine in the pie dough and cause it to be excessively greasy.) Pie should be cooked in 7 to 8 minutes and will have a golden brown color.

SWEET POTATO PIE

Steps:

• Blind bake tart shell for 10 minutes in a preheated 350 degree oven. In a mixing bowl, combine ingredients thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree oven and bake for 25 minutes or until center is set.
• In a food processor, combine the flour, butter and salt and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough. Do not knead, you are just slightly manipulating it.

EAGLE BRANDANDREG; SWEET POTATO PIE

Steps:

• HEAT oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust.
• BAKE 40 minutes or until golden brown. Cool. Garnish as desired.

SWEET POTATO PIE

Steps:

• Prepare the dough for the crust: stir the flour, sugar, salt, baking powder and spices together in a large bowl. Using 2 knives or a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until well moistened. Stir in the ice water until dough forms. Wrap in plastic wrap and chill for about 1 hour.
• Preheat the oven to 375 degrees.
• Stir the ingredients for the nut mixture in a small bowl, and set aside. In a large bowl (or food processor bowl), beat together all the ingredients for the filling until well blended and set aside.
• Roll the dough out on a floured surface to form a 12-inch circle, and use it to line a 10 inch fluted removable bottom tart pan. Trim the edges of the dough with a sharp knife. Spread the nut mixture evenly over the bottom, and then pour in the sweet potato mixture. Decorate with the pecan halves. Bake for about 1 hour, until the filling is well risen and set. Transfer to a wire rack to cool. Serve with praline pecan sauce and whipped cream.
• Melt the butter in a medium-sized heavy saucepan. Add the sugar and cook over low heat, stirring, until the sugar has dissolved and browned. Stir in the cream and pecans and cook over medium-low heat for 30 minutes, stirring often. Cool slightly before serving. It's a delicious way to top-off B.'s sweet potato pie Yield: about 1 1/4 cups;
• From B. Smith's Entertaining and Cooking for Friends", Artisan 1995. .

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.

GRANDADDY'S SWEET POTATO MERINGUE PIE

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
• Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
• Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
• Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.