Papa Charles Sweet Potato Pie Food

SARAH'S SWEET POTATO PIE

Steps:

• Preheat oven to 400 degrees F.
• Beat eggs and then beat into sweet potatoes with the brown sugar and spices and salt. Fold in cream and sweetened condensed milk.
• Line deep dish pie pans with crusts.
• Pour half of filling into each pie crust.
• Bake at 400 degrees F for 15 minutes, then reduce heat to 350 degree F and bake until set, around 45 to 50 minutes. Check pie crust does not over brown.
• Serve room temp or chilled with freshly whipped cream. Travels well.

PAPA CHARLES' SWEET POTATO PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, pare and then boil potatoes in a covered pot with a dash of salt in the water for about 15 minutes or until soft.
• Mash and blend with and electric mixer. (Remove "strings" by repeatedly rinsing the blades of your mixer under water until a smooth texture is achieved -- this may take several times).
• Combine both sugars, salt, cinnamon, ginger and cloves, and vanilla with sweet potatoes, mix until smooth.
• Taste and adjust seasonings per your taste.
• After sweet potatoes have cooled, beat eggs in seperate bowl and add to sweet potato mix.
• Add evaporated milk.
• Pour into pie shell. (depending on size of sweet potatoes, you may have enough filling for 2 pies!).
• Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
• Allow to cool to room temperature, or chill before serving. Enjoy topped with whipped cream.

CALLEY'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degree F.
• Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
• In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
• Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
• In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

SWEET POTATO/STREUSEL PIE WITH CORNMEAL PASTRY

Steps:

• To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
• Mix flour, cornmeal and salt in a medium bowl.
• Cut in the shortening, using a pastry blender, until size of small peas.
• Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
• Gather the pastry into a ball.
• Shape into flattened round onto lightly floured surface.
• Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
• Place the pastry into pie plate; pressing firmly against bottom and sides.
• Trim and flute pastry edge.
• Heat oven to 425°F.
• Set oven rack to lowest position.
• In a bowl, beat eggs well.
• Stir in all remaining filling ingredients; mix well.
• Pour into prepared pastry-lined pie plate.
• Bake for 15 minutes.
• Meanwhile, prepare streusel topping by mixing all four ingredients.
• Reduce oven temperature to 350°F.
• Bake for 35 minutes longer.
• Remove from oven; sprinkle streusel topping over pie.
• Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
• Cool completely on wire rack, about 2 hours.
• Serve with whipped cream.

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:

• Preheat oven to 375 degrees. Pull out pie shell and let thaw.
• Mash sweet potatoes in a large bowl. Put the 2 beaten eggs in the potato mixture & mix until well blended.
• In a separate bowl, mix together white sugar, nutmeg, cinnamon, brown sugar, & flour. Pour into the potato mixture & blend. Add in milk & mix until well blended.
• In a separate bowl, blend together melted butter, corn syrup, vanilla, & honey. Add to the potato mixture & blend.
• Pour potato mixture in pie shell. Bake in oven for 50 minutes, or until set.

MOCK-SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine the flour and sugar in a bowl.
• Add milk and oil to the flour mixture.
• Stir with fork until well mixed and then form pastry into a smooth ball with your hands.
• Roll the ball between two 12-inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper.
• Peel off top paper and invert crust into pie plate.
• Filling:.
• Combine sugars, salt, spices, and eggs.
• Add milk and vanilla. Stir.
• Add sweet potatoes and mix well.
• Pour mixture into pie shell.
• Bake for 60 minutes or until crust is golden brown. Cool and cut into 16 slices.

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.

MY MOTHER'S SWEET POTATO PIE

Steps:

• Cook sweet potatoes.
• Pour in large bowl and add butter, sugar,milk and mix.
• Add flavoring, seasoning and raw eggs.
• Put in blender until smooth.
• Pour into 2 pie crusts, cook for 1 hour at 375 degrees.

JO MAMA'S SWEET POTATO PIE

Steps:

• Blend sweet potatoes with butter.
• Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk.
• Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.