Sweet Potato Molasses Pie Recipes

Steps:

• In a medium saucepan, cook raw sweet potatoes or yams in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Mash cooked or canned sweet potatoes (you should have 1-1/2 cups.) Set aside.
• Preheat oven to 375F degrees.
• In a large mixing bowl, combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Add eggs and milk; mix well.
• Pour sweet potato mixture into unbaked pie shell. Cover edge of pie with foil. Bake in 375F degree oven for 20 minutes. Remove the foil. Bake for 30 to 35 minutes more or until a knife, inserted halfway between the center and edge, comes out clean.
• Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired.

Steps:

• For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
• Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
• Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
• Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

Steps:

• Preheat oven to 400°F. Line 12 large muffin cups with foil muffin papers.
• Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then milk, molasses and butter. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.

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:

• Cut the sweet potatoes into small cubes, let set in cold water for 10 minutes.
• Heat non-stick skillet to medium high heat with 1 teaspoon olive oil. Toss potato cubes in the self rising flour to coat, then add to hot skillet. Cover and cook, turning often to prevent burning. Add 2nd teaspoon of olive oil about 10 minutes into cooking.
• After potatoes are softened add the two table spoons of dark molasses and stir potatoes to coat. Let molasses slightly caramelize and serve hot.

Steps:

• Boil until tender, peel, and mash sweet potatoes.
• Mix sugar, salt, cinnamon, and nutmeg.
• Add molasses and sweet potatoes; beat well.
• Stir in half and half, egg yolks, and sherry.
• Beat the egg whites until stiff, fold into mixture, and pour into the pie shell.
• Put into a preheated 425 degree oven.
• Reduce heat to 375 and bake about 35 minutes.
• The pie will be brown and set in the middle. Serve warm or cold with whipped cream.
• ** If no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.

Steps:

• Preheat the oven to 350°F.
• Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
• Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
• When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
• Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.