Roses Sweet Potato Pie Food

ROSE'S SWEET POTATO PIE

Rose's Sweet Potato Pie image

This is a Southern favorite in my household. It is one of those desserts that reminds me of Christmas, because Mama, Made 3 or 4 of these during the holidays, and we always enjoyed them. I made these during the holidays, froze two and kept one out to serve. I just love the hint of lemon in this recipe. It is one of my many...

Provided by Rose Mary Mogan

Categories Pies

Time 1h15m

Number Of Ingredients 12

Ingredients

2 c cooked sweet potatoes
1/2 tsp salt
1 can(s) 13 oz. evaporated milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1 tsp lemon extract
3/4-1 c granulated sugar
2 large eggs, beaten (room temperature)
2-3 Tbsp melted butter
1 Tbsp all purpose flour
1 9 inch deep pie shell

Steps:

1. PREHEAT OVEN TO 350 DEGREES F. Beat or mash sweet potatoes until smooth in texture and no visible lumps remain. REMOVE ANY STRINGS that wrap around the beater.
2. Add remaining ingredients and beat until well blended. Pour into unbaked pie shell and bake in preheated 350 degree F. oven for 1 hour or until filling is set, and crust is browned. Allow to cool completely before serving.

ROSIE'S SWEET POTATO PIES

Rosie's Sweet Potato Pies image

Found this in the Times-Picayune. It was reposted in response to a request who lost his copy of it from Hurricane Katrina's flooding. Too many treat the sweet potato the same as pumpkin when making pies. It has a different more subtle flavor that benefits from judicious use of only nutmeg to let its own glorious flavor shine through. Only difference between this & our own recipe is we roast rather than boil our sweet potatoes. Posted as printed in The Times-Picayune. NOTE - this can be mixed aheaad of time & stored in the fridge to be poured into prepared crusts when ready to bake (a great thing when the oven is full!).

Provided by Busters friend

Categories Pie

Time 2h25m

Yield 4 pies

Number Of Ingredients 8

Ingredients

3 lbs sweet potatoes (about 2 large ones)
1/2 cup butter, softened
1 (12 ounce) can evaporated milk (1 1/2 cups)
2 cups sugar
2 tablespoons ground nutmeg
1 tablespoon vanilla extract
6 large eggs
4 unbaked 9-inch pie shells

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.

Nutrition Facts : Calories 2044, Fat 98, SaturatedFat 36.6, Cholesterol 402.9, Sodium 1481.8, Carbohydrate 261.7, Fiber 17.5, Sugar 116.4, Protein 32.1

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