Sweet Potato Slab Pie Food

SWEET POTATO SLAB PIE

Steps:

• Preheat the oven to 450 degrees F.
• On a lightly floured surface, unroll 3 pie crusts (after they've softened for a few minutes to make them easier to unroll) and place the crusts end to end and roll out to a 19 x 14-inch rectangle. The crusts may need to overlap slightly.
• Fit the crust into a half sheet pan. Fold extra crust underneath and crimp if desired. Poke bottom and sides of crust with fork. Bake for 7 to 9 minutes or until light golden brown. Remove from the oven and set aside.
• Reduce oven temperature to 375 degrees F.
• Using a blender, food processor, stand mixer or by hand, combine the mashed sweet potatoes, brown sugar, eggs, half-and-half, vanilla, cinnamon and ginger until smooth as possible. Note: there may be a few little lumps in the battered that's okay.
• Pour filling mixture into pan. Bake 25 to 28 minutes or until the center of filling is set, remove from the oven.
• Cool on the cooling rack until cool then refrigerate for at least 1 hour.
• Meanwhile, prepare the finally crust for decoration. Remove pie crust from the refrigerator and let it sit out for a few minutes to make it easier to roll out. Using different size round cookie cutters, cut out shapes.
• Bake the pie crusts shapes on an ungreased cookie sheet for 11-15 minutes until lightly golden. Arrange them on your cooled pie and serve!

WORLD'S BEST SWEET POTATO PIE

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.