Sweet Potato Autumn Pie Food

AUTUMN SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
• Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

SWEET POTATO AUTUMN PIE

Steps:

• Roll out half the pastry and fit into a standard pie tin.
• Leave the edges flat and cut them off a bit over the edge.
• Chill down hard.
• Meanwhile, take the rest of the pastry and roll out, then cut out about 30 leaves from it.
• Place them on a sheet pan and chill.
• Mix all of the ingredients for the filling together (sweet potato through bourbon).
• Pour into the well-chilled crust.
• Use the egg wash to attach the pastry leaves to the edge of the pie crust, then brush them with the remaining egg wash.
• Bake at 375 degrees for 1 hour.
• Chill for at least 4 hours before serving.
• Serve with unsweetened whipped cream.
• NOTE: Just bake 3 medium sized sweet potatoes in the oven until nice and soft.
• Scoop out the flesh and mash very well in your mixer.
• This should give you a little over 2 cups.
• You can substitute pumpkin for the sweet potatoes if you like.

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.

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.