Sweet Potato Pie W Whiskey Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.
• In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.
• Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.
• Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
• Remove and serve immediately.

Steps:

• Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
• Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)
• Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
• Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
• Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack
• When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.
• Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Steps:

• Peel and cube sweet potatoes.
• Cover with salted water in large pot and simmer until soft, about 7 minutes.
• Drain potatoes, mash until smooth them and set aside to cool.
• Preheat oven to 350.
• In a large bowl, cream butter and sugar together.
• Add eggs, half and half, Jack Daniel's, vanilla and salt and combine well.
• Add the potatoes and mix well.
• Pour into pie shells and bake 45 minutes or until knife inserted into middle comes out clean.
• Serve with whipped cream if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring water to a boil in a large pot. Cook sweet potatoes in boiling water until tender, about 7 minutes; drain. Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth. Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate. Spread mixture into a 1-quart casserole dish.
• Melt 1/4 cup butter in a small skillet over low heat. Stir 3/4 cup brown sugar into the melted butter until incorporated. Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes. Top sweet potato mixture with the pecans.
• Bake in preheated oven until browned around the edges, about 25 minutes.

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.