Mama Jacksons Sweet Potato Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
• Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
• Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
• Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
• Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
• Place the pie on a rack to cool, about 2 hours.
• Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

Steps:

• 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.

Steps:

• preheat oven to 350.
• dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside.
• Boil or bake potatoes until soft.
• peel potatoes while still warm and whip with a hand mixer to remove the strings.
• add butter, then mix.
• add sugar next.
• then add remaining ingredients.
• taste for sweetness.
• and pour into crusts.
• bake for 20-30 minutes or until set.

Steps:

• 1. Cook potato(es) until soft. Mash or puree in a food processor until completely smooth. Add melted butter.
• 2. Combine dry ingredients in large bowl. Add all ingredients except vanilla and egg whites and mix on medium speed with blender for 1 1/2 minutes or until well blended.
• 3. Add vanilla and mix 30 seconds. Fold in egg whites and then pour into two pie crusts.
• 4. Bake 55 to 60 minutes at 350 degrees.

Steps:

• Puree all ingredients in a blender.
• I have to do this in 2 batches to fit all the ingredients.
• Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher).
• Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies).
• Bake in a 350 degree oven that has been preheated for approximately 1 hour.
• I cover the edges of the crust with foil to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly.
• Allow to cool completely before slicing. Enjoy!

Steps:

• 1. This recipe should make 2 Deep dish pies or 3 Store bought deep dish pie tins. I love using vanilla bean paste when baking, it has the consistency of a syrup and has the specks from the vanilla bean in it. I love the flavor it packs and order it from Amazon in a 32 ounce size since I do a lot of baking. I never bother using Imitation Vanilla, as I figure it is a waste of money, that is just my personal opinion. Cook potatoes in a large pot of water for about 1/2 hour or so till tender. Allow to cool then peel.
• 2. Preheat the oven to 350 degrees F. Add peeled potatoes to a large bowl. I prefer using a hand mixer to beat potatoes, and then I remove any strings from potatoes that wrap around the blade. You may need to repeat several times to remove all of the strings from the potatoes.
• 3. Now add the vanilla bean paste, melted butter and condensed milk . Beat till blended together.
• 4. Combine the wondra flour, salt, and brown sugar, cinnamon & nutmeg together in a small bowl then add mixture to potatoes and beat till blended together, stir in lemon juice and zest, and blend.
• 5. Add eggs & evaporated milk to a medium bowl, beat together then add to sweet potato mixture and beat till potato mixture is creamy and smooth.
• 6. Pour mixture into prepared pie shells, then place in preheated 350 degree F. oven and bake for one hour. Remove from oven, Filling will be puffy on top but will settle upon cooling.
• 7. TO MAKE THE HOMEMADE PIE CRUST:Cut lard or Crisco into flour salt mixture, then using a fork or pastry blender, blend until crumbs are coarse & granular. Add 3-6 tablespoons of cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds a ball. Divide dough in half, and roll dough to about 1/8th thickness. Lift edge of pan, and adjust crust to pan, prick with fork and crimp edge. Fill with your favorite pie filling . Repeat same technique for the second pie. Then bake as directed. Makes 2 Pie Crusts. In this day an age you can easily substitute Crisco for the lard, and even use a food processor to pulse and make the crust. This recipe is from my cookbook SHARING OUR FAVORITE RECIPES on page 238.
• 8. After pie has cooled, Cut and serve with whipped cream or as desired.