Reggies Sweet Potato Pie Food

THANKSGIVING DAY SWEET POTATO PIE

Steps:

• Prepare and chill the dough.
• Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor.
• Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
• For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust.
• Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.
• For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above

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.

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.