Sweet Potato Pie Cocktail 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.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°F
• Combine topping ingredients together; set aside.
• In a large bowl, beat eggs; add milk and vanilla.
• In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.
• Add sweet potatoes and beat until smooth.
• Pour into pie shell.
• Bake for 15 minutes.
• Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.
• Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.
• Cool on a wire rack.
• Serve with whipped topping or ice cream, if desired.
• Store leftover pie in the refrigerator.

SWEET POTATO PIE

Steps:

• Assemble all ingredients; preheat oven to 400°F.
• Prick potatoes several times with a fork and bake until tender 60-75 minutes. Cool potatoes to room temperature.
• Scoop interior flesh of baked potatoes into a medium bowl (no skin). Mash potatoes until smooth.
• Melt butter and add to sweet potatoes.
• In a separate small bowl, whisk together Truvia™ natural sweetener, eggs, vanilla, salt and spices.
• Add egg mixture to potatoes.
• Mix until well combined smooth mixture.
• Carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute Transfer to a wire rack to cool.
• Garnish with whipped cream, if desired.

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 VI

Steps:

• Combine all ingredients in mixing bowl; mix well.
• Pour into pie shells.
• Bake at 350 degrees for 25 to 30 minutes.

SWEET POTATO PIE

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

SWEET POTATO PIE

Steps:

• Prepare pie shells.
• Preheat oven to 425 degrees.
• Blend sweet potato until all the lumps are gone.
• Beat eggs lightly in large bowl.
• Stir in remaining ingredients in order given.
• Pour into pie shell.
• Bake for 15 minutes at 425F degrees.
• Reduce temperature to 350 degrees and bake for 40-50 minutes.
• Insert toothpick in center to test, should come out clean.
• Cool on wire rack.