French Vanilla Sweet Potato Pie Food

VANILLA BOURBON SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Form unbaked pie crust into pie dish. Do something cool with the edge of the crust to make yourself feel better about not making the crust yourself. Oh wait, that was just me.
• Peel the sweet potatoes and cut each into 3 or 4 large chunks.
• Place potatoes in a large pan of boiling water. Boil for 20 - 25 minutes or until the potatoes are fork tender.
• With a slotted spoon, remove potato chunks from the water, letting as much water drain off the potatoes as possible. Place the chunks in a food processor.
• Process the cooked potato in the food processor until completely smooth.
• In a large bowl with a wire whisk, combine 2 1/2 cups of the puree, sugar, brown sugar, butter, eggs, milk, seeds from the vanilla bean, bourbon, salt, cinnamon, ginger and nutmeg.
• Pour filling into the pie crust.
• Bake at 350 degrees for about 50-60 minutes, or until the pie is set and a sharp knife inserted into the middle comes out clean.
• Let cool completely, then serve with a generous dollop of freshly whipped cream.

SWEET POTATO PIE RECIPE

Steps:

• Preheat oven to 400°F. Wrap sweet potatoes with foil and bake on a cookie sheet until soft, about 45 minutes (or longer if your sweet potatoes are extra large).
• Remove from oven and allow to cool completely.
• Once sweet potatoes are cooled, preheat oven to 350°F. Remove foil and skin from sweet potatoes.
• In a large bowl, mash sweet potatoes and butter until completely smooth. Whisk in sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg, salt and cloves. Whisk until mixture is well combined.
• Pour filing into unbaked piecrust. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The pie will rise while baking and then deflate as it cools.
• Serve warm or chilled with a dollop of whip cream or marshmallow fluff!

SWEET POTATO PIE

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

SWEET POTATO PIE RECIPE

Steps:

• Heat oven to 350 degrees Fahrenheit. Fill a 9" pie plate with pie crust.
• In a large bowl, blend sweet potatoes and sugar with a hand mixer.
• Add one egg, then beat the mixture.
• Add the second egg and beat again.
• Add softened butter, pudding mix, condensed milk, cinnamon and vanilla. Mix well.
• Pour into the unbaked pie crust and bake for 40-50 minutes.
• Allow the pie to cool on a wire rack.

SWEET POTATO PIE

Steps:

• Heat oven to 325°F.
• Crush 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
• Beat all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
• Bake 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.

SWEET POTATO ICE CREAM PIE

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.

VANILLA WAFER SWEET POTATO PIE

Steps:

• Preheat oven to 325°F Finely crush 35 of the wafers, place in medium bowl. Add 1/4 cup butter and 2 tablespoons sugar, mix until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely crush remaining 10 wafers; combine with remaining 1 tablespoons butter. Set Aside for later use.
• Place sweet potatoes, cream cheese, 1/4 cup sugar, corn syrup, eggs, spice and canilla in medium bowl.Beat with electric mixer on medium speed until mixture is well blended. Pour into crust.
• Bake 1 hour or until knife inserted in center comes out clean. Then top with wafers and marshmallows. Bake for another 5 minutes or until marshmallows are golden. Cool completely. Refrigerate until ready to serve. Store leftovers in the refrigerator.

FRENCH VANILLA SWEET POTATO PIE.

Steps:

• 1. In a medium bowl,combine heavy cream,pudding mix,cream cheese and liquid creamer;whisk together until blended.
• 2. Spread into bottom of the pie crust.Sprinkle with vanilla chips.Refrigerate for 4 hours.
• 3. Preheat oven to 375 degrees F.
• 4. Bring a large saucepan of water to boil,add sweet potatoes,boil for 30 minutes.Drain well and peel them.
• 5. Place in a large bowl,mashed with a potato masher,until the lumps are gone.
• 6. Add margarine,sugar,milk and vanilla extract on mashed sweet potatoes.Beat with a fork until combined.
• 7. Spoon into a prepared pie crust.
• 8. Bake in preheated oven for 25 minutes,or until the pie is set.Cool completely.

SWEET POTATO PIE

Steps:

• How to Make Sweet Potato PiePlace sweet potatoes in medium saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 20 to 30 minutes or until sweet potatoes are fork tender. Drain.
• Preheat oven to 350°F. Place sweet potatoes in large bowl. Mash with potato masher. Add remaining ingredients except pie crust; mix well. Pour filling into pie crust.
• Bake 40 to 45 minutes or until a knife inserted near center comes out clean. Cool completely on wire rack.

EASY SWEET POTATO CAKE

Steps:

• 1. Heat oven to 350F.
• 2. Grease and flour Bundt pan. (I use baking spray with flour)
• 3. Mix brown sugar and chopped pecans in a bowl. Sprinkle mixture of brown sugar and chopped pecans into bottom of prepared bundt pan..
• 4. In electric mixer, mix dry cake mix with beaten eggs and the sweet potato pie filling.
• 5. Pour into Bundt pan on top of br. sugar/pecan mix and bake at 350 for about 1 hour.
• 6. Test for doneness with toothpick. When done, let sit for 10-15 minutes on wire rack in pan, then invert onto a 10" plate.
• 7. No frosting is needed because it has its own crunchy brown sugar/pecan topping. But I mix a little glaze of 10x sugar and softened butter to drizzle on top.. Enjoy!

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Preheat oven to 400°F. Line a sheet pan with foil.
• Pierce the potatoes all over with a fork.
• Bake for 30-50 minutes, depending, on the size of your sweet potatoes, or until the potatoes fork tender. You can tell if they're fork tender because the fork will easily go through the potatoes.
• Carefully cut the potatoes in half, and allow them to cool.
• Decrease the oven temperature to 350°F.
• In a medium bowl, whisk together the sugar, butter, milk, eggs, vanilla, salt, and cinnamon.
• Scoop the flesh of the potatoes, and add it into the bowl.
• Mash everything together.
• Spread the mixture into a medium (2 quart) casserole dish.
• Bake for 25-30 minutes until heated though.
• Top the potatoes with the mini marshmallows and return to the oven to bake for an additional 10 minutes, or until the marshmallows are golden brown.