The Pink Tea Cups Sweet Potato Pie Food

THE PINK TEA CUP'S SWEET POTATO PIE

Steps:

• Peel and boil yams until mashable.
• Preheat oven to 450°F Add butter, spices, salt, and sugars to hot yams. Beat until light and smooth.
• Beat egg yolks until light and add to mixture. Stir in orange juice, rind, and milk.
• Beat egg whites until stiff and fold into egg yolk mixture. Pour mixture into unbaked pie shell.
• Bake at 450°F for 10 minutes, reduce heat to 350°F and bake for 30 minutes, or until pie puffs up and is firm in the middle.
• Cool on rack, and add whipped cream, if desired.

SWEET POTATO PIE

Steps:

• 1. In a large bowl put the 6 medium peeled cooked sweet potatoes, then add the 1 stick of butter, while potatoes are still hot and mix thoroughly until butter is melted.
• 2. Then add in sugar and eggs and mix thoroughly, then add in vanilla extract and nutmeg and mix, then add in your milk and mix well and then pour into your two pie crusts. Then bake at 350 for 45 minutes.

SWEET POTATO TARTLETS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

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.

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.

MINI SWEET POTATO PIES

Steps:

• Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
• Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
• Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
• Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.