Mrs Stewards Sweet Potato Pie Recipes

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:

• Preheat the oven to 300°F. Bake the pie crust for 15 minutes and set aside to cool.
• Place the unpeeled sweet potatoes in a large pot of water. Bring to a boil, then cover, reduce the heat to a simmer, and cook until the peels slide off when pulled with a spoon, about 1 hour.
• Drain the sweet potatoes. When they're cool enough to handle, remove the skins. Transfer them back to the pot and mash until smooth. Add the cinnamon, nutmeg, and vanilla, then beat with a handheld electric mixer until thoroughly blended.
• In a separate bowl, beat the egg and the milk together. Add the egg mixture, sugar, and melted butter to the sweet potato mixture and continue to beat with the mixer until very smooth.
• Preheat the oven to 400°F.
• Spoon the mixture into the prebaked pie crust and bake for 10 minutes, then lower the temperature to 375°F and continue baking until golden brown, 30 to 45 minutes. Let cool for at least 30 minutes, then serve at room temperature.

Steps:

• Preheat oven to 425 degrees. Cover potatoes with 2 inches water in a pot; bring to a simmer. Cook until tender, about 17 minutes. Drain and return to pot. Mash with 2 tablespoons oil; season with salt.
• Place beef in a 10-inch cast-iron skillet over medium-high and cook, stirring occasionally and breaking up large pieces with a spoon, until browned, about 11 minutes. Transfer to a plate using a slotted spoon; pour off excess fat in skillet.
• Add 1 tablespoon oil, mushrooms, and onion to skillet; cook, stirring occasionally, until browned, about 6 minutes. Add beer; cook until reduced, about 3 minutes. Whisk together cornstarch, mustard, and broth in a bowl; add to skillet and bring to a boil. Return beef to skillet; season with salt and pepper. Top with mashed potatoes. Bake until bubbling, 25 to 30 minutes. Serve hot.

Steps:

• preheat oven to 350 degrees.
• Mash yams in a large bowl. Add other ingredients and beat with electric mixer until smooth.
• Pour mixture into pie crust and bake for 1 hour until knife inserted in center comes out clean.
• Allow to cool at room temperature for at least 1 hour.