Sweet Potato Pie Paula Deen Food

SWEET POTATO PIE

Steps:

• For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, and pulse until mixture is crumbly, about 30 seconds. With processor running, add 6 tablespoons cold water in slow, steady stream until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap with plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
• Preheat oven to 350°.
• On a lightly floured surface, roll dough to ¼-inch thickness. Press into bottom and up sides of a 9-inch deep-dish pie plate. Fold edges under, and crimp as desired. Freeze for 10 minutes.
• For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat sweet potato and cream cheese at high speed until smooth, about 1 minute. Add sugar and half-and-half; beat for 5 minutes, stopping to scrape sides of bowl. Beat in melted butter, eggs, vanilla, cinnamon, and nutmeg until combined. Pour into prepared crust. Cover edges with foil.
• Bake on lowest oven rack until filling is set around edges and center jiggles slightly when gently shaken, about 1 hour. Let cool completely on a wire rack. Garnish with whipped cream and nutmeg, if desired. Refrigerate in an airtight container for up to 2 days.

PAULA DEEN SWEET POTATO BALLS

Steps:

• Preheat oven to 350 degrees F.
• Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

OLD FASHIONED SWEET POTATO PIE

Steps:

• Preheat the oven to 350°F.
• For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly.
• Add the milk and continue to mix.
• Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
• Place the pie on a rack and cool to room temperature before covering with meringue.
• For the meringue, using an electric mixer, beat the egg whites until soft peaks form;.
• Beat in the remaining 1/4 cup sugar 1 tablespoon at a time.
• Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
• With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.