Allspice Sweet Potato Pie Bhg Recipes

Steps:

• Peel and dice sweet potatoes. Boil until tender, about 20-25 minutes. Drain and mash with a potato masher. Put aside.
• For the crust: In a big bowl combine flour, sugar, 1 ts allspice and the salt. Cut in butter (using a knife or your fingers) until mixture resembles coarse sand. Sprinkle 1 tbs of the ice water over the flour mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tbs of ice water at a time, until all mixture is moistened (you might need more than 5 tbs).
• Form dough into a ball. On a lightly floured surface use your hands to slightly flatten the dough. Roll out into a circle of 12 inches in diameter.
• Transfer dough to a 9 inch pie plate. If you have any extra dough, fold it under. Crimp edges as desired. Do not prick the dough.
• Preheat oven to 190°C/ 375°F.
• For the filling: From your sweet potato mash measure 1 1/2 cups. In a medium bowl combine this, brown sugar, cream, eggs, 1 1/2 ts allspice, vanilla, orange peel (if using) and salt.
• Pour filling into prepared pie plate.
• Bake for 40-45 minutes or until knife inserted near the centre comes out clean. NOTE that you might have to cover the pie after 25 minutes or so to prevent overbrowning.
• Enjoy!

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
• Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
• Bake in the preheated oven until firm, about 45 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
• Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
• Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

Steps:

• For crust:
• Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
• Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)
• For filling:
• Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
• Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
• Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)

Steps:

• For the crust mix flour, sugar, allspice and salt. Work in butter until mixture resembles coarse crumbs.
• Add 1 tbs of ice-water at a time and work into dry ingredients using a fork. Push aside moistened dough and continue moistening flour mixture until all mixture is moistened (depending on your flour you will need more or less of the water). Form into a ball and roll out on a slightly floured surface into a circle of 12 inch in diameter. Transfer to a 9 inch pie dish.
• For the filling stir together all ingredients and pour into pie dish.
• Bake for 40 minutes in the preheated oven at 375°F.

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.

Steps:

• Preheat oven to 350°F.
• Spray casserole dish with non stick oil.
• Drain juices off of potatoes (set aside 1 cup juice for later).
• Put potatoes in casserole dish.
• Mix your sugar and allspice together in bowl.
• Sprinkle blended mix of sugar and allspice over potatoes.
• Pour remaining 1 cup juice over potatoes.
• Now cut the cube of butter into patties and lay on top of potatoes (all around edges and center).
• Cook on 350°F for about 30-35 minutes.
• Now place marshmallows all over the top of potatoes.
• Brown the tops of marshmallows to a lite golden brown.
• Note: Watch your marshmallows carefully they brown fast.