Sweet Potato Pie 20 Recipes

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Steps:

• Preheat the oven to 400 degrees F with an oven rack in the center position.
• Place the sweet potatoes on a quarter sheet pan or baking dish and roast until fork-tender, about 1 hour. Transfer to a plate and cool to room temperature, about 30 minutes. Meanwhile, reduce the oven temperature to 350 degrees F.
• Peel the sweet potatoes and discard skin. Weigh the sweet potato flesh. You should have between 340 and 380 grams (12 to 13 1/2 ounces).
• Transfer sweet potatoes to bowl of stand mixer and beat with the paddle on medium-high speed until smooth, about 1 minute. Kill the mixer, add the sugar, cinnamon, nutmeg, and salt, and beat on medium-high until smooth, about 30 seconds. Turn off the mixer and scrape down the paddle and bowl. Add the cream and eggs, then beat on low speed until well-combined, about 1 minute.
• Place a fine-mesh sieve over a medium bowl, then pour the sweet potato mixture through the sieve. Use a rubber spatula to press the filling through the sieve and strain out any sweet potato fibers; it will take some effort but is well worth it for a silky pie. Transfer to the pie crust and smooth the top.
• Bake until the pie just jiggles slightly in the center and has reached an internal temperature of 165 to 175 degrees F, 40 to 45 minutes. Cool on a wire rack for at least 1 hour. Serve at room temp or chill completely before slicing. Refrigerate any leftovers.

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

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:

• 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.

Steps:

• In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.