Roses Sweet Potato Pie Recipes

Steps:

• Slice sweet potatoes thinly (best to use a Mandoline).
• In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
• Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
• Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
• On a lightly floured surface, roll out the pastry.
• Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
• Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
• Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
• Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
• Brush butter in a casserole pan.
• Lay two slices of sweet potato on the bottom, creating a base for each rose.
• Add a dollop of marshmallow fluff on top of each sweet potato base.
• Place each rose on the base, the marshmallow fluff acting as an adhesive.
• Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
• After it cools, place mini marshmallows around the roses and top with confectioners' sugar.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

Steps:

• Scrub the potatoes and boil them until very tender, about one hour; drain.
• (we roast ours in a 400 degree F oven until soft & the flesh sinks away from the papery skin & let them cool overnight - we find this caramelizes the natural sugars & lets us reduce the sugar in the recipe to 1 1/4 cups).
• When cool enough to handle, peel the potatoes and place in the large bowl of an electric mixer. Add the butter, milk, sugar, nutmeg, vanilla and eggs. Beat until the mixture is smooth. (If the filling is made ahead of time, cover and refrigerate until ready to bake the pies.).
• Preheat oven to 375 degrees. Pour the filling into the pie shells and bake until crusts are golden brown, 30 to 35 minutes. Serve warm or at room temperature, topped with ice cream or sweetened whipped cream, if desired.

Steps:

• Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
• Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
• Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
• Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.