Holiday Sweet Potato Pie Food

SWEET POTATO PIE

Steps:

• Boil the sweet potatoes in a large pot of boiling water until tender, about 25 minutes. Allow to cool down, then peel.
• Place the sweet potatoes in a large mixing bowl along with the butter, cream, agave, cinnamon, nutmeg, almond extract, vanilla extract, salt and lemon zest. Mash and mix the ingredients together. Set aside.
• Preheat the oven to 350 degrees F.
• Lightly dust the pie crust with some cinnamon and nutmeg. Bake until light brown, about 10 minutes.
• Remove the pan from the oven and add all of the sweet potato filling. Roll out one of the pie dough pieces (reserve the other for another use) and slice into strips. Line the top of the pie with parallel strips of pie dough. Rotate the pan 90 degrees and arrange a second row of pie dough at a right angle to the first to create a checked look on top. Brush the top with the egg yolk and bake until the pie is firm, about 40 minutes.

~ HOLIDAY MINI SWEET POTATO PIE CUPS ~ SO GOOD!

Steps:

• 1. Preheat oven to 375 degree F. Spray a miniature cupcake tin with bakers joy or grease. In a medium bowl, mix sugar cookie mix with butter, eggs and cinnamon. Take about 1 heaping teaspoonful and roll into a ball. ( about 1 inch ) place a ball of dough in each tin.
• 2. Bake for about 10 minute, or until golden around the edges. Once cool enough to touch, press your thumb to indent each cookie, don't go all the way through to the bottom. Repeat until all cookies are baked. Carefully remove from pan onto cooling rack.
• 3. Cook potatoes until tender. Drain. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 4. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 5. Set aside to cool, about 5 minutes. Fold in half the tub of cool whip. Make sure its well incorporated.
• 6. Get out 3 small zip lock baggies or if you have a piping bag you can use that, I just find baggies work great as well. Place enough potato mixture to fill halfway full. Snip end of one corner, large enough to get a good flow of potato. Pipe about 1 tablespoon into each indented cookie cup.
• 7. Do the same with the cool whip. Pipe a dollop atop the sweet potato mixture. Sprinkle with pecans.
• 8. Barely heat up some caramel, just enough it will easily drizzle,and add to 3rd bag. Drizzle some caramel atop each pie cup.
• 9. Refrigerate until ready to serve. So darn yummy! Note* you could probably use canned sweet potatoes as well, to simplify the recipe even further. I may try that the next time.

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

SWEET POTATO PIE

Steps:

• put all ingredients into a large mixing bowl.
• Blend till smooth .
• Pour contents into 2, 9 inch pie crusts.
• Bake at 350 degrees for 60 minutes.

HOLIDAY SWEET POTATO PIE

Steps:

• Run sweet potatoes through a sieve or mash with fork.
• Add all the other ingredients to sweet potatoes and mix with mixer.
• Pour into an unbaked, deep dish pie shell.
• Bake at 350 degrees for 45 minutes or until set.