Brandy Sweet Potato Pie Food

BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
• In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
• Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
• Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
• When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.

SWEET POTATO PIE

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.

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

SWEET POTATO PIE

Steps:

• Prepare the dough for the crust: stir the flour, sugar, salt, baking powder and spices together in a large bowl. Using 2 knives or a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until well moistened. Stir in the ice water until dough forms. Wrap in plastic wrap and chill for about 1 hour.
• Preheat the oven to 375 degrees.
• Stir the ingredients for the nut mixture in a small bowl, and set aside. In a large bowl (or food processor bowl), beat together all the ingredients for the filling until well blended and set aside.
• Roll the dough out on a floured surface to form a 12-inch circle, and use it to line a 10 inch fluted removable bottom tart pan. Trim the edges of the dough with a sharp knife. Spread the nut mixture evenly over the bottom, and then pour in the sweet potato mixture. Decorate with the pecan halves. Bake for about 1 hour, until the filling is well risen and set. Transfer to a wire rack to cool. Serve with praline pecan sauce and whipped cream.
• Melt the butter in a medium-sized heavy saucepan. Add the sugar and cook over low heat, stirring, until the sugar has dissolved and browned. Stir in the cream and pecans and cook over medium-low heat for 30 minutes, stirring often. Cool slightly before serving. It's a delicious way to top-off B.'s sweet potato pie Yield: about 1 1/4 cups;
• From B. Smith's Entertaining and Cooking for Friends", Artisan 1995. .

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices.

SWEET POTATO WITH BRANDY AND RAISINS

Steps:

• Mix raisins and brandy in small bowl, let stand 20 minutes.
• Drain raisins.
• Layer sweet potatoes in 9 x9 x2 inch baking pan, top with raisins.
• Mix brown sugar, margarine, water and cinnamon in small saucepan, heat to boil.
• Pour over sweet potatoes.
• Bake in preheated oven at 350 degrees for 40 minutes, basting with pan juices occasionally.

WORLD'S BEST SWEET POTATO PIE

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

BRANDIED SWEET POTATOES

Steps:

• Boil potatoes until soft.
• ;peel and put in mixing bowl.
• Beat with electric mixer.
• Add eggs, cream, and spices and sugar to taste.
• Beat until light (should be the consistency of thick batter).
• Stir in liquor.
• Taste, and add more liquor if desired.
• Pour into casserole dish.
• Melt butter for topping and combine all topping ingredients; spread evenly over the top of casserole.
• Bake in moderate oven (350°F) 25-30 minutes, or until warmed through and topping is browned.