Sweet Potato Pie

Sunday, October 3, 2010

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Monday, June 28, 2010

Sweet Potato Pie

Sweet Potato Pie Recipe

Recipe Ingredients:

3 - Frozen Unbaked 8” Or 9” Single Crust Pie Shells
4 - Pounds Uncooked And Unpeeled Sweet Potatoes
1/2 - Cup (1 Stick) Butter
1/2 - Cup Pure Fine Granulated Sugar
1/2 - Cup (Packed) Light Brown Sugar
3 - Large Eggs
2 - Cups Whole Milk
1 - Tablespoon Vanilla Extract
1/2 - Teaspoon Salt
1/4 - Teaspoon Nutmeg

Cookware and Utensils:

1 - Measuring cup
1 – Mixing bowl
1 – Cooking Bender
1 – Stirring spoon

Recipe Instructions:

As always the key to great cooking is to be prepared and use quality ingredients.

First, hand wash your sweet potatoes. After a complete washing, boil the sweet potatoes until they are tender. Once potatoes are tender drain and allow them to cool before peeling and mashing. Blend your sweet potatoes in mixing bowl with a blender to remove strings.

While you are cooking the sweet potatoes go ahead and place your butter on the kitchen countertop and allow to soften.

After the potatoes are ready, go ahead and preheat your oven to 350.

Next cream the softened butter with both sugars. Mix in the blended sweet potatoes and continue to mix while adding the eggs one at a time. Finally, add your milk, vanilla extract, nutmeg and salt and mix thoroughly.

Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for 1 hour and 30 minutes at 350 degrees on your center oven rake.http://www.blogger.com/img/gl.video.gif

Preparation Time = approx 1 hour and 40 minutes
Cooking Time = 1 hour and 30 minutes




sweet potato pie recipe soul food


GREAT SWEET POTATO PIE RECIPES SOUL FOOD
To make a potato pie, you need:

4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
or your can just line a pan with vanilla wafers
instead
1/2 cup milk


Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart.

Let the potatoes cool and then peel them.

Put the potatoes in a large mixing bowl and
mash them thoroughly with a potatoe masher.
Melt the butter and pour it and the other
ingredients in the bowl of potatoes. Stir
until well mixed.

Whether you used a ready made pie crust or
just cookies, pour the potatoes mixture
into the crust.

Put into an oven preheated to 375 degrees.
Cook for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.

I like to eat the pie while still hot. It's
good cold too though.

If you want you can make a meringue topping by
blending confectionary sugar with egg whites.
After the pie is almost done, spread the
meringue thinly across the top. Continue baking
until the meringue turns light brown. If you
use the meiangue, you can add the egg yokes
to the pie if you like. I prefer my pie
without eggs, so I just save the yokes for breakfast

Seriously!

Enjoy.



SWEET POTATO PIE RECIPE SOUL FOOD




Sweet Potato Casserole
Ingredients

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.




Pecan-Topped Sweet Potato Casserole Recipe



Sweet potato casserole recipe



Sweet Potato Pie with Pecan Syrup

This recipe can be easily adapted to any time of the year by using canned sweet potatoes but if it is holiday time use fresh sweet potatoes. Better yet use leftover sweet potatoes from Thanksgiving dinner.

Sweet Potato Pie

Filling

2 Tbs Butter, softened

¼ Cup Brown Sugar, packed

1 Egg

1 Tbs Heavy Cream

1 Tbs Vanilla

1 Cup Sweet Potatoes, cooked and mashed, or 1 cup canned sweet potatoes with syrup drained.

1/8 tsp Salt

¼ tsp Cinnamon

1/8 tsp Allspice

1/8 tsp Nutmeg

Cream together butter, sugar and egg. When well blended add cream, vanilla and sweet potatoes. Mix well then add salt, cinnamon, allspice and nutmeg.

Fill pie shell and assemble syrup.

Pecan Syrup

¾ Cup Dark Brown Sugar, packed

¾ Cup Light Corn Syrup

3 eggs

2 Tbs Butter, melted

2 tsp Vanilla

1 Cup Pecan Halves

Combine the first 5 ingredients and stir well. Add the pecan halves and pour over top of the pie filling.

Bake at 325° for 1½ hours or until a knife inserted in the center comes out clean.

Pie Shell

1 ½ cups All-Purpose Flour

1 tsp Salt

½ tsp Baking Powder

½ cup Canola Oil

2 Tbs Milk

Mix all the ingredients together pour them into your pie pan and use your fingers to press the mixture around the bottom and sides of the pie pan.

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Article Source: http://EzineArticles.com/?expert=Shauna_Hanus


Sweet Potato Casserole With Maple Syrup, Cinnamon and Tarragon

A Thanksgiving tradition, sweet potato casserole is something that can be made and enjoyed every day of the year. While peak season for sweet potatoes is from November through December, they can be found in most supermarkets on a year round basis. Sweet potatoes absorb other flavors very well making them a joy to work with in the kitchen and allowing for a good deal of creativity in creating dishes. Here the sweet potatoes are combined with maple syrup, butter, orange juice, ground cinnamon, salt and dried tarragon. This is a nice mix of tart and sweet to go with the slightly sweet flavor of the potatoes.

Loaded with protein, vitamins and other essential nutrients, sweet potatoes are healthy and nutritious. Look for firm specimens with deep orange color and even outer skin coloration. Avoid those with any blemishes or signs of decay. For best results use them within two weeks of purchase. Store in a cool, dark location and avoid placing them in the refrigerator, as it makes the center core hard.

Sweet Potato Casserole with Maple Syrup, Cinnamon and Tarragon

Ingredients:

Butter or Vegetable Oil
4 pounds Sweet Potatoes, peeled and sliced crosswise into 1/4-inch thick rounds
1/2 cup Maple Syrup
1/4 cup Unsalted Butter, melted
1/4 cup Fresh Orange Juice
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Coarse Salt
2 teaspoons Dried Tarragon

Preparation:

1. Preheat the oven to 350 F.
2. Lightly grease a shallow 2-quart casserole dish with butter or vegetable oil
3. Arrange sweet potato rounds in overlapping rows on bottom of casserole dish.
4. Add maple syrup, unsalted butter, fresh orange juice, ground cinnamon, and coarse salt to small bowl.
5. Stir to combine and pour evenly over potato rounds.
6. Sprinkle dried tarragon over the top.
7. Cover casserole dish with foil.
8. Bake the covered casserole for 25 to 30 minutes. Remove foil.
9. Bake another 20 to 25 minutes, uncovered, or until golden around the edges.

Delicious sweet potato recipes, like this sweet potato casserole are perfect to serve during the holidays or for any occasion. Check out our growing collection of casserole recipes representing the best the culinary world has to offer.

Article Source: http://EzineArticles.com/?expert=Tom_Lingle