Nanas Sweet Potato Pie Recipes

Steps:

• Boil sweet potatoes in their skin until they are knife tender (knife inserted into the potato slides off easily). Drain the water off and allow sweet potatoes to cool. Peel and discard the skin. In a medium mixing bowl, add the sweet potatoes, eggs, butter, 1 teaspoon of cinnamon, nutmeg and 1 1/4 cups of the sugar, and whip until incorporated. Add evaporated milk a little at a time until the filling becomes loose. Pour the filling into the pie crust. Preheat oven to 350 degrees. Take the remaining evaporated milk, 1/2 teaspoon cinnamon and sugar and heat until the sugar is dissolved. Brush the mixture on top of the filling. Place pie into the oven and bake for 50 minutes or until the pie is firm to the touch. Remove pie from the oven and allow to cool slightly before eating.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
• Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
• Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
• Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Butter a 15x10x2-inch glass baking dish.
• In a large bowl, toss the first 5 ingredients together.
• Place half of the apples in the prepared dish. Arrange half of the sweet potato mixture over. Drizzle with half the melted butter. Repeat layering with remaining apples, then with remaining sweet potato mixture, allowing some apple slices to show in top sweet potato layer. Drizzle with remaining melted butter.
• Cover, tightly, with aluminum foil.
• Bake casserole, covered with foil, until potatoes are tender when pierce with a fork, about 1 hour 45 minutes.
• (TIP: The casserole can be made to this point 1 day ahead. Cool slightly. Refrigerate, uncovered, until cold; then cover and refrigerate. Rewarm, covered, in a 350 degree F oven until heated through, about 45 minutes.)
• Preheat broiler. Sprinkle marshmallows over casserole; broil until marshmallows are lightly browned, watching very closely to avoid burning, about 1 minute.

Steps:

• In medium mixing bowl combine flour, salt and sugar.
• Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
• Add water.
• On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
• Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
• To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
• Brush top crust with milk for a beautiful golden brown.