Southern Sweet Potato Pie With Marshmallows And Pecans Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
• Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
• Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
• Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
• Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
• Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.

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 375 degrees F (190 degrees C).
• Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
• Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
• Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
• Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
• Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
• Preheat oven to 400 degrees F (200 degrees C).
• To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
• Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
• To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
• Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
• Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

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.

Steps:

• Preheat oven to 350°F. Pour 2 cups of water into a medium size cooking pan. While waiting for the water to boil, peel the medium sweet potato, wash off, and then slice down the middle. Put them in the boiled water, turn down to medium heat. Cook in boiled water for about 25-30 minutes depending on the sweet potato. Check with a fork to see if potato is done.
• When done, take out into a medium size mixing bowl, mash down sweet potato with a masher utensil, let cool for about 5-7 minutes, and then add eggs and butter, mix together. Then add the sugar and mix well. Add the vanilla flavor, mix well. Then add the evaporated milk, mix well. Then lastly, sprinkle nutmeg to desired taste, mix well.
• Pour in a deep dish pie crust, and bake for 25-30 minutes. Stick a toothpick in to see if ready to take out. When done, let stand for 5-10 minutes to cool. Then add pecans completely over the top of the pie. Then add your marshmallows for a treat that's out of this world. Indulge and enjoy.....