Mawmawssweetpotatopie Recipes

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:

• 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.

Steps:

• Preheat the oven to 375 degrees F.
• Put the pre-made mini shells inside a greased 24-count mini muffin pan.
• In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
• For the Whipped Cinnamon Cream Cheese:
• Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

Steps:

• preheat oven to 350.
• dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside.
• Boil or bake potatoes until soft.
• peel potatoes while still warm and whip with a hand mixer to remove the strings.
• add butter, then mix.
• add sugar next.
• then add remaining ingredients.
• taste for sweetness.
• and pour into crusts.
• bake for 20-30 minutes or until set.

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.

Steps:

• In a medium mixing bowl, combine ground cinnamon, 2 teaspoons cumin, 1 teaspoon coriander, 1 tablespoon fresh ginger, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lamb pieces with the spice mixture to coat.
• In a Dutch oven or a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add lamb in 2 to 3 batches, in a single layer, and sear until dark brown on all sides, about 6 minutes per batch. Add the remaining tablespoon olive oil during searing if pan becomes dry. Remove the lamb pieces, and set aside.
• Reduce heat to medium; add 1 tablespoon butter. Add onions and sugar; cook 10 minutes, stirring frequently, scraping up brown bits on bottom of pan while stirring the onion.
• Reduce heat to medium low, add minced garlic, and cook until brown and well caramelized, about 15 minutes.
• Preheat oven to 325 degrees. Stir in stock, tomatoes, star anise, cinnamon sticks, carrots, remaining 2 teaspoons cumin, 2 teaspoons coriander, 1 tablespoon ginger, remaining 1 teaspoon salt, and reserved lamb. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, uncovered, for about 1 hour, until lamb is tender and sauce is thick.
• Meanwhile, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 15 minutes, until very tender when pierced with a fork. Drain potatoes, and return to saucepan. Dry potatoes over medium-low heat for 1 minute. Pass potatoes through a food mill into a medium bowl. Stir in remaining 3 tablespoons butter; add salt to taste. Set aside, loosely covered.
• If using spinach, place in a large skillet over medium-high heat. Season to taste with salt and pepper, cover, and cook until wilted, about 1 1/2 minutes. Drain, and rinse under cold water to stop the cooking. Set aside.
• Remove star anise and cinnamon sticks from the stew. Stir in cherries and prunes. Transfer mixture to a deep 2-quart casserole, and place a layer of spinach, if using, over the stew. Spoon the sweet potato mixture onto the stew. Place on a baking sheet, and bake for 30 minutes. Sprinkle with freshly grated nutmeg.

Steps:

• Preheat oven to 400°F. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs and vanilla in large bowl until blended.
• Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)
• Bake 30 to 35 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tablespoons whipped topping.

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Preheat the oven to 400°F.
• In a large mixing bowl, combine the mashed sweet potatoes, eggs, evaporated milk, corn syrup, brown sugar, butter, salt and spices.
• Beat with a wooden spoon until smooth and frothy.
• Stir in the pecans.
• Pour the mixture into the unbaked pie shell and bake for 15 minutes at 400°F.
• Reduce the oven temperature to 350°F and continue baking until cake tester inserted in the center comes out clean, about 45 minutes.
• Let pie cool before serving.
• Delicious with or without whipped cream.

Steps:

• In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork and place on a baking sheet. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, place flesh (2 1/2 cups) in the bowl of a food processor, and process until smooth (or place flesh in a medium bowl and mash well). Set aside to cool completely.
• In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half.
• Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 50 to 60 minutes. Cool completely before slicing. Serve topped with whipped cream, if desired.