Rosies Sweet Potato Pies Recipes

SWEET POTATO PIE RECIPE - SOUL FOOD

Steps:

• Sprinkle in 1 1/4 cup of all purpose flour into a large mixing bowl.
• Add in the cold butter, butter flavored shortening, 2 tbsp of sugar, 1 tsp salt, and 1 tsp of vanilla extract.
• Mix the ingredients until it forms into a dough, then wrap with plastic wrap and store the dough in the refrigerator.
• Toss the peeled and chopped sweet potatoes into a medium sized pot, and pour in about 4-6 cups of water.
• Place the pot over high heat, and boil the potatoes, until they are fork tender.
• Once the potatoes are done, drain the water, and let the potatoes cool.
• Toss the cool sweet potatoes into a mixing bowl, and whisk until the potatoes are nice and creamy.
• Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
• Next, add in two medium sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
• Whisk until the mixture is nice creamy and airy.
• Remove the dough from the refrigerator, flatten it out, then place it into a 9 inch pie pan.
• Bake the pie shell for 7-10 minutes on 325 F.
• Remove the shell from the oven, then turn the heat up to 350 F.
• Start adding the sweet potato pie filling into the pie shell, and smooth it out.
• Bake the pie for 45 - 50 minutes.
• Let the pie cool until it is room temperature.
• Enjoy!

ROSIE'S SWEET POTATO PIES

Steps:

• Scrub the potatoes and boil them until very tender, about one hour; drain.
• (we roast ours in a 400 degree F oven until soft & the flesh sinks away from the papery skin & let them cool overnight - we find this caramelizes the natural sugars & lets us reduce the sugar in the recipe to 1 1/4 cups).
• When cool enough to handle, peel the potatoes and place in the large bowl of an electric mixer. Add the butter, milk, sugar, nutmeg, vanilla and eggs. Beat until the mixture is smooth. (If the filling is made ahead of time, cover and refrigerate until ready to bake the pies.).
• Preheat oven to 375 degrees. Pour the filling into the pie shells and bake until crusts are golden brown, 30 to 35 minutes. Serve warm or at room temperature, topped with ice cream or sweetened whipped cream, if desired.

ROASTED SWEET POTATO PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
• Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
• Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.

ROSE'S SWEET POTATO PIE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Beat or mash sweet potatoes until smooth in texture and no visible lumps remain. REMOVE ANY STRINGS that wrap around the beater.
• 2. Add remaining ingredients and beat until well blended. Pour into unbaked pie shell and bake in preheated 350 degree F. oven for 1 hour or until filling is set, and crust is browned. Allow to cool completely before serving.

ROASTED SWEET POTATO PIE OR FLAN

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with foil. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender). Turn the oven down to 350 degrees. If not using a crust, butter a round 9-inch baking dish.
• Measure out 1 1/2 cups of sweet potato purée (store any extra purée in the refrigerator and enjoy with a meal). Place the purée in the food processor, or in a bowl if using a hand blender, add the remaining ingredients (except the crust) and blend until smooth and creamy. Scrape into the baking dish or the crust. Place on a baking sheet and bake for 45 to 50 minutes, or until set. Remove from the oven and allow to cool completely.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.