Recipes for "sweet potato pie"

Preheat oven to 400 degrees F (200 degrees C).

In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.

Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.

Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel.

Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.

Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk.

Pour sweet potato mixture into the pie crust.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.

If you are making the pie crust from scratch, make the pie dough at least an hour in advance of making the pie. To make the dough, put the flour, sugar, and salt in a food processor and pulse a couple of times to blend.

Add half of the butter and pulse several times. Add the rest of the butter and pulse several more times, until the butter pieces are not bigger than the size of a pea.

Add 2 tablespoons of ice water and pulse a couple of times. Add another tablespoon, and maybe just a teaspoon more if needed, and pulse, just enough so that the dough holds together when you pinch it with your fingers.

Empty the food processor bowl onto a clean surface and gather the dough into your hands and form a ball. Flatten to a smooth disk about 6 inches wide. Wrap tightly in plastic wrap and chill for 1 hour.

Pierce the sweet potatoes with the tines of a fork in several places.

Put on a foil-lined baking sheet and bake in a 350°F oven for 1 hour, or until cooked through and soft.

Remove the sweet potatoes from oven when done and let cool.

Remove the dough disk from the refrigerator and let sit for 5 to 10 minutes before rolling it out. Place it on a clean, lightly floured surface. Roll out the dough into a 14-inch round, large enough for a 9-inch pie plate.

Place on dough on and in the pie dish, turn the edges under, and crimp the edges. Poke the bottom of the crust a few times with tines of a fork.

Place into the freezer to chill.

When the cooked sweet potatoes are cool enough to handle, scoop out the flesh into a bowl. Mash with a potato masher. You should have 2 cups of sweet potato purée.

In a separate large bowl, beat the eggs. Whisk in the butter, brown sugar, white sugar, cinnamon, nutmeg, ginger, vanilla extract, bourbon whisky (if using), and sweetened condensed milk.

Whisk together the egg sugar mixture with the mashed sweet potato until smooth. Pour into the frozen, unbaked pie shell. Smooth surface so that it is even.

Bake at 350°F for one hour or until the filling has set. Remove from oven and let sit to cool down for 30 minutes or so.

Melt 3 tablespoons butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, a couple of minutes. The sugar should bubble up a bit.

Stir in 1 tablespoon of heavy whipping cream. The mixture should bubble up a lot. As soon as you've mixed in the cream, add the pecans. Stir to coat the pecans with the sugar mixture.

As soon as the pecans are coated with the sugar mixture, pour them over the top of the pie. Use the back of a metal spoon to spread them out in an even layer on the top of the pie.

Let the pie cool for a few minutes before serving.

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Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes. Drain and cool; peel and mash.

Preheat the oven to 350 degrees F (175 degrees C).

Combine sweet potatoes, butter, sugar, vanilla, and nutmeg in a large bowl. Whisk eggs and milk together in a small bowl; blend into sweet potato mixture. Pour filling into pie shells.

Bake pies in the preheated oven for 60 minutes, or until a knife inserted in the center comes out clean.

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.

While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).

Drain potatoes and place into a large mixing bowl. Add butter and beat with an electric mixer until smooth. Mix in condensed milk, eggs, orange zest, vanilla, cinnamon, nutmeg, and salt until smooth; pour into pie shell.

Bake in the preheated oven until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 40 minutes. Let cool before serving.

Preheat oven to 425 degrees F (220 degrees C).

Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.

Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.

Place sweet potatoes in the prepared baking dish. Bake in the preheated oven until easily pierced with a fork and skins loosen, 30 to 45 minutes. Cool potatoes, then peel and discard skins. Transfer potato flesh to a bowl.

Mash potatoes with a potato masher. Beat in sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use.

Bake in the preheated oven until pie is set and crust is browned, 45 to 50 minutes.

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 and mash sweet potatoes in a large bowl until smooth.

Preheat the oven to 425 degrees F (220 degrees C).

Mix together beaten eggs and melted butter in a medium bowl until well combined; stir into mashed sweet potatoes. Mix in milk, sugar, flour, vanilla, nutmeg, baking powder, and lemon juice until smooth; pour mixture evenly into pie shells.

Bake pies in the preheated oven for 10 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into 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.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.

In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.

In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.

Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.

Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain well and let cool.

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust.

Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract.

Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture.

Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust.

Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.

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. Drain, then remove and discard skins.

Mash sweet potatoes in a bowl until no lumps remain; transfer 1 cup to a large bowl, and reserve the rest for another use.

Add sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves to sweet potatoes in the large bowl. Mix until well combined, then divide batter evenly between pie crusts.

Bake in the preheated oven until firm, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.

Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.

Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.

Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.

Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.

Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.

Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.

Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.

Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.

Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.

Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

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.

Preheat the oven to 400 degrees F (200 degrees C).

Blend beaten eggs and sweet potatoes together in a large bowl; stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into prepared pie shell.

Bake pie in the preheated oven until knife inserted halfway between center and edge of pie comes out clean, about 45 to 55 minutes. Cool completely on a rack.

To make the caramelized pecan topping: Combine butter, brown sugar, and pecans in a bowl. Gently drop by spoonfuls over cooled pie to cover the top. Broil 5 inches below heat until topping begins to bubble, about 3 minutes. Watch closely to prevent burning. Cool completely on a rack before slicing.

Place the oven rack in the center of the oven.

If you are using a store-bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.

If you are using a homemade crust, press it into the pie plate and freeze for 30 minutes. Remove the plate from the freezer and press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. Fill the pie with pie weights such as dry beans or rice to help hold the foil in place.

Pre-bake the homemade crust for 15 minutes, then remove the foil, use the tines of a fork to poke a few small holes in the bottom of the crust (for venting), and bake for 10 more minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Halve the tomatoes horizontally and squeeze as much juice from them as you can. Then roughly chop the tomatoes; you should have about 3 cups. Sprinkle the salt on the tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.

Simply Recipes / Mihaela Kozaric Sebrek

Spread the chopped onion over the bottom of your pre-baked pie crust shell.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, and a sprinkling of freshly ground black pepper.

Spread the cheese mixture over the tomatoes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Place in the oven and bake at 350°F (175°C) until browned and bubbly, 25 to 45 minutes.

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Simply Recipes / Mihaela Kozaric Sebrek

For more crispiness, preheat your oven to 500°F.

Place a roasting pan or heavy duty baking sheet (one that can take high heat) in the oven to preheat.

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

Simply Recipes / Eliezer Martinez

Remove the preheated baking sheet from the oven. Carefully spread the sweet potatoes out in a single layer on the baking sheet. (Watch out, the pan is hot!)

Simply Recipes / Eliezer Martinez

Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces.

Return to the oven and bake for another 5 to 15 minutes, or until they are well browned.

Cooking time depends on the temperature of the oven (500°F will need less cooking time than 450°F) and the size and thinness of the sweet potato wedges.

The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility. Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. So watch carefully.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

When ready let the fries cool for 5 minutes before serving.

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Simply Recipes / Eliezer Martinez

Preheat the oven and position a rack in the center.

Preheat oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)

Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center.

Note that the pie will be puffed up a bit when you first take it out of the oven. It will settle as it cools.

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Simply Recipes / Elise Bauer

Gather the ingredients.

Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Remove sweet potato from the pot and run under cold water. Remove and discard skin. Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.

Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.

Pour filling into unbaked pie crust.

Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Cool completely before serving.

Preheat oven to 350 degrees F (175 degrees C).

Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.

Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.

Bake in preheated oven for 70 minutes, until set in center.