Sweet Potato Pie Recipe 435 Recipes

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 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.

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.

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

Steps:

• Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
• Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
• Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
• Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

SWEET POTATO PIE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.

TRADITIONAL ENGLISH COTTAGE PIE

Steps:

• Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
• Add the beef mince and cook for a further 10 minutes, or until brown.
• Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
• Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
• Meanwhile, cut the potatoes into halves and quarters so they're all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
• Preheat the oven to 190C/170C fan/gas 5.
• Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
• Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
• Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
• Serve with buttered peas or a simple side salad.