Lisas Sweet Potato Pie Food

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.

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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.

LISA'S SWEET POTATO PIE RECIPE

Steps:

• Preheat oven to 400°F. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs and vanilla in large bowl until blended.
• Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)
• Bake 30 to 35 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tablespoons whipped topping.

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.

SWEET POTATO CUPCAKES

Steps:

• Preheat oven to 350°F and line a cupcake pan with cupcake liners.
• In a small bowl whisk together buttermilk, sweet potato puree, and vanilla
• In a separate bowl combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
• Using a stand mixer, mix sugar and butter until fluffy.
• Once butter and sugar are lighter in color and fully mixed, add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Then add in oil and mix until fully combined.
• Fold in ½ of the flour and then fold in ½ of the sweet potato mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
• Scoop into lined cupcake tins. Bake for 14 minutes or until a toothpick inserted comes out clean.
• Once the cupcakes are done let them cool completely before frosting.
• Frost and enjoy!

LISA'S SWEET POTATO PIE

Steps:

• 1. Preheat oven to 350 degrees F. Cream butter and sugar with an electric mixer. Beat until blended then add egg yolks and beat. Stir in sweet potatoes, vanilla, milk, nutmeg, cinnamon, and ginger. In a separate bowl, beat the egg whites. When foamy, slowly add 1/4 cup sugar and beat until stiff. Fold into the sweet potato mixture. Place in pie crust, bake about 40 minutes until firm. Serve with whipped cream.