Sweet Potato Pie V Recipes

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

Steps:

• Combine all ingredients in mixing bowl; mix well.
• Pour into pie shells.
• Bake at 350 degrees for 25 to 30 minutes.

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:

• 1. For dough: Pulse to combine flour, sugar, and salt in a food processor fitted with a metal blade. Add shortening and pulse 10 times. Add butter and pulse until mixture resembles coarse meal. Beat egg yolk and vinegar together, add and pulse 3 to 4 times. Remove and gather dough together-if needed sprinkle up to one tablespoon of ice water over dough to bring together. Shape dough into disk and wrap in plastic. Refrigerate 1 hour or up to 2 days.
• 2. For filling: Peel sweet potatoes and mash lightly with a fork. Transfer to food processor with butter and process until smooth. Add remaining ingredients, pulse to combine, and set aside.
• 3. Roll dough into a 12-inch circle on a floured work surface. Fit into a 9-inch pie pan and trim leaving a 1/2 inch overhang. Fold edges and crimp. Prick dough all over and refrigerate for 20 minutes or up to 1 day.
• 4. Preheat oven to 425F. Line crust with parchment paper, add pie weights, and place on a baking sheet. Bake until set and brown at edges, about 25 minutes. Remove paper and weights. Reduce oven temperature to 375F. and continue to bake until crust begins to brown on bottom, about 10 to 12 minutes more. Pour filling into warm crust and bake until set, about 20 minutes. Remove from oven and cool on rack
• Heat oven to 350 degrees F. Lightly beat egg white until frothy. Whisk in sugar and cinnamon. Toss in pecans and evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
• Heat oven to 350 degrees F. Lightly beat egg white until frothy. Whisk in sugar and cinnamon. Toss in pecans and evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

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:

• On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.
• Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.
• With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
• Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

Steps:

• Boil sweet potato whole in skin until soft throughout.
• Allow to cool enough to handle and scoop out the potato.
• Preheat oven Gas Mark 4
• Mix the potato with the butter until it turns into a smooth mash. Then add in sugar, milk, eggs, nutmeg and cinnamon. Tip - if feeling extra indulgent (and why not!) substitue some of the milk for cream. Mix well.
• Put into your pastry case and place in oven for about 50-60mins. Test with a knife in the middle it shuld come out clean