Gabbies Sweet Potato Pie Food

REGGIE'S SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Drain sweet potatoes of their juice. Place sweet potatoes in an 11-cup food processor. Add the rest of the ingredients, except heavy cream, to food processor. Process mixture until smooth. Using a pastry brush, brush heavy cream over the surface of the frozen pie shell. Spoon sweet potato mixture into pie crust smoothing the top over. (Stop here and look below if using pecan topping.) Place on baking sheet and bake in the middle lower third of the oven for 45 minutes. Remove from oven and allow to cool in the refrigerator for several hours or overnight.
• In a medium saucepan place all ingredients over medium heat. Bring to a boil, reduce heat and cook, stirring constantly for 8 minutes. Remove from heat, allow to cool slightly but still warm and pliable.
• Add sweet potato filling to piecrust, spreading evenly over bottom of crust. Next, carefully spoon pecan mixture over sweet potato filling. Place on a sheet pan in the lower third of a 350 degree F oven and bake for 45 minutes to 1 hour. Remove from oven allow to cool in the refrigerator for several hours or overnight.

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.

GABBIE'S SWEET POTATO PIE

Steps:

• Boil potatoes until tender and remove jackets.
• Cream potatoes with butter.
• Add the rest of ingredients.
• Pour in pie crusts and bake at 350 for about an hour.

SWEET POTATO PIE

Steps:

• Preheat oven to 375 degrees F.
• Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.
• Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree.
• In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.
• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

SWEET POTATO POCKET PIES

Steps:

• Wash potatoes and leave peelings on.
• Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
• Remove from heat and water, let cool 30 minutes.
• Start to preheat oven to 375°F.
• Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
• Spray a regular cupcake pan with non stick spray for baking.
• Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
• Fill pasty to 1/4 inch of top with slices or mashed potato.
• Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
• Bake for 40 minutes at 375°F.

ROSIE'S SWEET POTATO PIES

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.

GOLDILOCKS SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie pan.
• Mix sweet potatoes, sugar, butter, milk, eggs, vanilla extract, nutmeg, and cinnamon together in a bowl; pour sweet potato mixture into the prepared pie crust.
• Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour.

GRANDMA'S SWEET POTATO PIE

Steps:

• Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel.
• Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
• Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk.
• Pour sweet potato mixture into the pie crust.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.

SWEET POTATO PIE

Steps:

• Prepare pie shells.
• Preheat oven to 425 degrees.
• Blend sweet potato until all the lumps are gone.
• Beat eggs lightly in large bowl.
• Stir in remaining ingredients in order given.
• Pour into pie shell.
• Bake for 15 minutes at 425F degrees.
• Reduce temperature to 350 degrees and bake for 40-50 minutes.
• Insert toothpick in center to test, should come out clean.
• Cool on wire rack.