The Very Best Sweet Potato Pie Dee Dees Food

THE BEST SWEET POTATO CASSEROLE

Steps:

• Prepare a 1 1/2 to 2-quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Pour into prepared casserole dish.
• To make the topping: Combine brown sugar, flour, melted butter, and chopped pecans. Sprinkle over the top.
• Bake at 350 degrees for 30-40 minutes until cooked throughout and the top is lightly brown.

DEE DEE'S SWISS HAM & POTATO POT PIE

Steps:

• 1. Preheat oven to 350 degrees. Grease or spray appropriate size baking dish with cooking spray such as PAM. I used a 9 X 9-in deep baking dish.
• 2. Over a medium/low heat melt butter in large skillet; add onions. Cover and cook for 5 minutes. Add potatoes, carrots & celery; stir, cover and cook an additional 10 minutes.
• 3. Increase heat to meduim; stir in flour and then add chicken stock. Stir until mixture thickens; remove from heat and then stir in cream, ham and swiss cheese. Season to taste. Go light on the salt (if you use it at all) as the ham is salty. Nutmeg is optional but adds a great flavor. Pour into prepared baking dish.
• 4. Roll pastry out to size of dish; lay on top of ham and potato mixture. Brush top with milk. Cut a few slits in pastry.
• 5. Bake for 35 to 40 minutes until pastry has puffed and lightly browned.

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.

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

HOMEMADE SWEET POTATO PIE

Steps:

• Preheat oven to 400°F.
• Clean the sweet potatoes and bake for 45-55 minutes until very soft. Allow the potatoes to cool.
• Reduce heat on the oven to 350°F.
• Roll out your pie dough to 12-inches in diameter. Place the dough in a 9×2-inch (deep dish) pie plate. Set aside or into the refrigerator if not ready to bake yet.
• Once cooled, peel the skin from the potatoes and mash until smooth. You will need 2 cups of mashed sweet potatoes. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 3/4 cup of granulated sugar together for 1 minute. Add in the mashed sweet potatoes, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.
• Pour the pie filling into the unbaked pie crust. Sprinkle the top of the filling with the remaining 1/4 cup of granulated sugar. Allow the pie to sit for 10 minutes to allow the sugar time to dissolve/melt.
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Pie will puff up and then sink back down as it cools.
• Allow the pie to cool completely on a wire rack.

SWEET POTATO PIE

Steps:

• Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
• Place a rack in the center of the oven and preheat to 375 degrees F.
• To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks.
• Place chunks in a large pot and cover with cool water. Bring the pot to a boil, and then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes.
• Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
• To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, for about 5 minutes, mashing the potatoes further as they cook.
• To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot.
• While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
• Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.*
• Meanwhile, heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly and is a light, toasty brown; 6 to 8 minutes. Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool.
• Finally, prepare the marshmallow cream topping. Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. Add the marshmallow creme and vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks.
• Serve the pie at room temperature, with the marshmallow whipped cream dolloped generously on top, and sprinkled with toasted coconut.

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.

SWEET POTATO PIE

Steps:

• Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
• Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
• Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
• Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.

THE VERY BEST SWEET POTATO PIE - DEE DEE'S

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Boil yams with skin on until a fork or butter knife causes the yams to easily break apart when inserted. Cool yams slightly, then, place in colander and run cold water over them to assist in removing the skins since the yams will be pretty hot. NOTE: you can bake the yams if preferred.
• 3. Beat yams with a mixer on medium, stopping frequently to remove strings from the beaters. Once the strings are removed, add butter and continue to mix.
• 4. Add remaining ingredients. You may want to adjust the nutmeg and sugar to your taste. I like my pie sweet with a good amount of nutmeg. Continue mixing the batter until it has a nice smooth consistency. The batter should not be thin or runny and it should not be too thick either. If too thick, add a little more evaporated milk by the tablespoon until batter is smooth.
• 5. Pour mixture into pie shell; sprinkle a dash of cinnamon on the top and bake for 50 minutes to 1 hour. TIP: Brush the edges of pie shell with ice water to prevent it from burning before the pie is done.
• 6. Brown specs on the top of the pie are an indication the pie is done. Insert a knife in the middle of pie and if it comes out clean, pie is done. Let cool for 1 hour before serving.
• 7. This pie is delicious when served with French Vanilla ice cream, a dollop of sweetened whipped cream or cold right out of the refrigerator.