Sliced 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.

SLICED SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: Combine flour and salt. Cut in shortening. Gradually add milk just until mixture will hold together. Roll and fit into 9-inch pie pan. Crimp edges.
• For the filling: Boil sweet potatoes until tender. Peel and cut into 1/4-inch thick slices. Combine the sugars and spices. Layer sliced potatoes with sugar mixture in crust. Dot each layer with butter. Pour cool scalded milk over filling.
• For the streusel topping: Combine all ingredients except butter. Cut butter into mixture and stir or rub until crumbly. Sprinkle on top of the filling and bake for 1 hour. Best served warm.

SWEET POTATO PIE

Steps:

• In a one-gallon saucepot heat one quart of vegetable oil to 350 degrees F.
• To make the dough, mix the flour, salt, and sugar together and cut in the margarine by hand to create a coarse cornmeal texture. Then add the water until it is tacky. Roll the dough into a ball. Cut dough into ten equal pieces. Roll each piece of dough out on a floured surface to a diameter of 6-inches and about 1/8-inch thick. Set aside until you are ready to fill the dough.
• To make the filling, first peel the sweet potatoes. Then large dice the potatoes and put in a medium size saucepot. Add water to cover potatoes and bring to boil. Potatoes are done when fork tender.
• When sweet potatoes are finished boiling, drain well. In a food processor, while still hot, add the potatoes, margarine, cinnamon, nutmeg, vanilla, and sugar. Mix on medium speed until smooth.
• To assemble pies, put 1/4 cup of the filling in the center of a dough circle. Fold over in half and seal with water. Crimp edges with a fork to completely close. Place pies in oil once the temperature has reached 350 degrees F. (If temperature is below 350 degrees F the oil will absorb the margarine in the pie dough and cause it to be excessively greasy.) Pie should be cooked in 7 to 8 minutes and will have a golden brown color.

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.

SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees. Place the potatoes in cold water, bring to a boil and cook until tender, 15-20 minutes. Drain, and mash the potatoes while hot with the butter and sugar. Let this mixture cool slightly and stir in the beaten eggs, buttermilk and vanilla. Bake 45 minutes to one hour, or until set.
• TIP: SWEET POTATO STARS
• Peel sweet potatoes and slice 1/2-inch thick. With a star cutter, stamp our shapes. Lightly brush with oil and arrange on a cookie sheet. Bake in a preheated 375 degree oven for 20 to 30 minutes or until tender.

SWEET POTATO PIE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.

SLICED SWEET POTATO PIE RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender. Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 tablespoons. potato-orange liquid; discard remaining liquid. Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 tablespoon potato-orange liquid. Spoon into crust; sprinkle with streusel. Bake at 375°F for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely.

SLICED SWEET POTATO PIE

Steps:

• Boil sweet potatoes until half cooked, 15 to 20 minutes.
• Peel and slice sweet potatoes thinly.
• Mix brown sugar, cinnamon, nutmeg, ginger and salt.
• Place a layer of sweet potatoes in pastry-lined 9-inch pie pan.
• Sprinkle with some of the spice mixture; dot with a little bit of butter.
• Continue with layers until all ingredients are used, dotting top with butter.
• Add cream.
• Top with top crust, fluting edges and cutting vents.
• Bake at 425 degrees Fahrenheit for 30 for 40 minutes.
• If potatoes are still not tender, reduce temperature to 350 degrees Fahrenheit and continue baking until they are done.