Please Try My Sweet Potato Pie Recipes

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.

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:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Drain and mash sweet potatoes and butter using a fork.
• Using a mixer, mix in condensed milk, eggs, brown sugar, nutmeg, cinnamon and vanilla.
• Pour into unbaked pie shell.
• Bake at 350 degrees for 50-60 minutes (until knife inserted in center comes out clean).

Steps:

• Preheat Oven to 450 degrees.
• Pie Crust:.
• In a medium bowl stir flour, salt and coconut together.
• Use a pastry blender to cut butter into pea size pieces.
• Slowly add milk and form dough into a ball.
• Gently roll dough on lightly floured surface into a 12" circle, now transfer to a deep pie plate, trim and edge, put aside.
• Do not prick pastry.
• If you prefer, you could use an unbaked pre-made 9-inch deep dish pie shell.
• Pie Filling:.
• Beat eggs with brown & vanilla sugars, salt and spices mixing well.
• Next gently add sweet potato puree, whipping cream, sour cream and rum.
• Pour into unbaked pie shell and bake at 450 degrees for 10 minutes, turn the heat down to 400 degrees and continue baking for 30 minutes longer or until knife comes out clean.
• If necessary cover crust edges with tinfoil to prevent burning.