White Potato Dessert Pie Food

MOM-MOM'S WHITE POTATO PIE

Steps:

• Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes. , Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain. , In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.

WHITE POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
• Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.

WHITE POTATO PIE

Steps:

• Preheat the oven to 350 °F.
• Mix the sugar, baking powder, and salt together in a large bowl.
• Combine the potatoes and butter with the sugar mix.
• Slowly, add the cream and milk. Keep stirring until the mixture is fully combined.
• Add the lemon rind, juice, vanilla, and nutmeg and stir in well.
• Slowly add the beaten eggs to the batter and mix until they are fully combined.
• Pour the potato batter into the pie shells and place them in a preheated oven.
• Bake for 40 minutes. To test if it's cooked, insert a metal skewer into the center of the cake. If it's cooked, it should come out clean. Leave the pies to cool completely.

WHITE POTATO DESSERT PIE

Steps:

• Mix sugar, vanilla, lemon extract and milk with warm potatoes.
• Fold in eggs.
• Spread mixture in pie crust and sprinkle with nutmeg.
• Bake for 1 hour at 400 degrees until knife comes out clean.

OLD FASHION WHITE POTATO PIE

Steps:

• 1. Preheat oven at 350. Separate egg yolks from whites. Set yolks aside. Beat whites with mixer til stiff peaks form. Put this bowl in refrigerator. In lg bowl beat yolks; stir in cream, potatoes, sugar, vanilla & salt. Beat til smooth. Pour into both pie shells; sprinkle with cinnamon & nutmeg.
• 2. Wrap edges of pie with aluminum foil, covering the rim. Place on center rack of oven & baje for 25 mins. Remove pies from oven, remove foil then put back into the oven for another 15-20 mins or until crust is done. Allow to cool before serving.

DELAWARE WHITE POTATO PIE

Steps:

• Mix all ingredients, except egg whites.
• Beat egg whites until stiff. Gently fold into rest of ingredients.
• Pour into a 9-inch pie shell.
• Bake at 400 degrees until knife comes out clean. (About 35 minutes).

MARYLAND WHITE POTATO PIE

Steps:

• Combine potatoes, butter, sugar, baking powder and salt in medium bowl, mix well.
• Gradually add whipping cream and milk, stirring until well blended.
• Stir in lemon rind, juice, vanilla and nutmeg.
• Add eggs mixing well.
• Pour into pie crust. Bake at 350'F for 55 minutes knife comes out of center clean.

CUBAN BONIATILLO (SWEET POTATO PASTE DESSERT)

Steps:

• Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt - boil until tender, about 20 minutes.
• Drain potatoes and puree in a food processor or blender.
• Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
• Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer - about 15 minutes - stir frequently.
• Reduce heat to low, carefully add potatoes cook and stir until smooth - about 6 to 8 minutes.
• Remove from heat and add the egg yolks and mix well.
• Return to low heat for 2 to 3 minutes stirring constantly.
• Remove from the heat mix in either the sherry or the vanilla (NOT BOTH) Note: I like to add 1 teaspoon of cinnamon here, but it's optional.
• Allow the paste to cool at room temperature for about 10 to 15 minutes.
• Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
• Sprinkle with cinnamon and serve cold.