Sweet Potato Pie
Black-Bottom Sweet Potato Pie
Sweet Potato Pie with Pecan Topping
Vanilla Filled Sweet Potato Pie
Sweet Potato Pie
1 1/2 cups mashed, cooked sweet potatoes
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
2 eggs, well beaten
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup butter
1 cup milk
1 (9-inch) unbaked pie shell
Combine the first eight ingredients. Melt butter in the milk. gradually
pour butter-milk mixture into potato mixture, stirring constantly. Beat
gently until well blended and smooth. Bake in a pie shell at 450 degrees
F for 10 minutes. Reduce heat to 350 degrees F and bake for 45 minutes or
until a silver knife comes out clean.
Black-Bottom Sweet Potato Pie
Basic Piecrust for a Double-Crust Pie
3 large orange-fleshed sweet potatoes
(Louisiana yams), scrubbed
8 tablespoons (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg
On a lightly floured work surface, roll out the dough into a 13-inch
circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch
pie pan, and gently unfold the dough to fit into the pan. Using scissors
or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough
under itself so the edge of the fold is flush with the edge of the pan.
Flute the dough around the edge of the pan. Cover with plastic wrap and
refrigerate while making the filling. Bring a large pot of lightly salted
water to a boil over high heat. Add the sweet potatoes and reduce the
heat to medium. Cook until the sweet potatoes are tender when pierced with
a knife, about 30 minutes. Drain and run under cold water until cool
enough to handle. Peel the sweet potatoes and place in a medium bowl.
Mash with an electric mixer on medium speed until very smooth. Measure 3
cups mashed sweet potatoes, keeping any extra for another use, and set
aside. Preheat the oven to 400 degrees F. Uncover the pie shell and brush
the interior with some of the melted butter. Sprinkle 1/4 cup of the
brown sugar over the bottom of the pie shell. Bake until the pie dough is
set and just beginning to brown, about 15 minutes. If the pie shell puffs,
do not [censored] it. Meanwhile, in a medium bowl, using an electric mixer on
low speed, mix the mashed sweet potatoes, the remaining melted butter and
1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon,
and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350 degrees F. Bake until a knife inserted
in the center of the filling comes out clean, about 1 1/2 hours. Cool
completely on a wire cake rack. Cover and refrigerate until ready to
serve.
Makes 8 servings.
Basic Piecrust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled
1/3 cup iced water
Sift the flour and salt into a medium bowl. Add the shortening. Using a
fork or a pastry blender, cut the shortening into the flour until the
mixture resembles coarse crumbs with a few pea-sized bits. Stirring with
the fork, gradually add enough of the water until the mixture clumps
together (you may need more or less water). Gather up the dough and press
into a thick disk. If desired, wrap the dough in wax paper and
refrigerate for up to 1 hour. Makes one 9-inch pie crust.
Sweet Potato Pie with Pecan Topping
1 (9-inch) unbaked pie shell
1 pound sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14 ounce) can sweetened condensed milk
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Preheat oven to 350 degrees F. In a large mixing bowl, beat hot sweet
potatoes with butter until smooth. Add remaining ingredients except pie
shell and Pecan Topping ingredients; mix well. Pour into pie shell. Bake
for 30 minutes. Remove from oven; spoon Pecan Topping evenly over top.
Bake 20 to 25 minutes longer or until golden brown. Cool.
Pecan Topping
1 egg
3 tablespoons dark corn (Karo) syrup
3 tablespoons light brown sugar, firmly packed
1 tablespoon butter or margarine, melted
1/2 teaspoon maple flavoring
1 cup chopped pecans
In small mixing bowl, combine egg, corn syrup, brown sugar, butter or
margarine and maple flavoring; mix well. Stir in chopped pecans.
Vanilla Filled Sweet Potato Pie
1 small box vanilla pudding
2 eggs
1/2 cup evaporated milk
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 cup clear Karo syrup
3 medium sweet potatoes
1/4 cup (1/2 stick) butter
1/2 cup brown sugar
2 teaspoons nutmeg
2 teaspoons vanilla extract
1 deep dish pie shell
Prepare vanilla pudding according to package directions; set aside. Boil
and mash sweet potatoes. Melt butter. Mix together the sweet potatoes,
butter, eggs, milk, both sugars, nutmeg, cinnamon, vanilla extract and
syrup. Place a shallow layer of pie mixture into pie crust shell. Next,
place a layer of vanilla pudding over the pie mixture. Fill the remaining
space in the pie shell with pie mixture. Bake at 350 degrees F for 30
minutes or until done.
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