Yam Pie Recipe 385 Food

SWEET POTATO PIE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

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.

"WHO WILL LOVE ME AS I YAM?" PIE

Steps:

• For the bourbon marshmallows: Spray a 9-by-12 inch jelly roll pan or glass baking dish with cooking spray. Sprinkle 1/2 cup of the confectioners' sugar on the pan and shake around to coat generously.
• Pour 1/2 cup of the bourbon in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top and turn the mixer on low speed while you make the syrup.
• Put 1/4 cup water and the remaining 1/4 cup bourbon in a medium saucepan. Add the granulated sugar and corn syrup. Bring to a boil over medium- high heat and cook until the syrup reaches 240 degrees F. on a candy thermometer.
• With the mixer on low speed, pour the sugar syrup down the sides of the mixing bowl. Increase the mixer speed to medium-high and add the vanilla extract and salt. Whip until the marshmallow is thick and slightly cool, 5 to 7 minutes. With a rubber spatula, scrape and spread the mixture into the pan. Let set at room temperature for at least 6 hours or overnight.
• Once the marshmallow is set, coat the top with 1/2 cup remaining confectioners' sugar. Dust a cutting board with another 1/2 cup remaining confectioners' sugar. Release the marshmallow from the pan by running a knife around the sides, and then turn the marshmallow onto the cutting board. Cut into 1-inch strips with an oiled knife or a sharp pair of kitchen shears. Cut the strips into 1-inch cubes. Toss the marshmallows with the remaining 1 cup confectioners' sugar in a large bowl.
• For the crust: Preheat the oven to 325 degrees F. Combine the graham cracker crumbs, butter, brown sugar, flour and salt in a medium bowl. Press into a 9-inch pie plate or 10-inch removable- bottom tart pan. Bake until the crust is just slightly browned, about 10 minutes. Do not overbake. Let cool while you make the filling.
• For the filling: Increase the oven temperature to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the yams, brown sugar, butter, flour, salt, cinnamon, cloves, ginger and black pepper to combine. Add the eggs one at a time, beating until each egg is fully incorporated before adding the next one. Beat in the condensed milk until smooth. Pour the filling into the crust and bake minutes until the custard is barely set, about 20 minutes. Cool completely.
• To assemble and serve the pie: Preheat the broiler. Arrange the marshmallows in an even layer on top of the pie. Broil the pie just to lightly toast the marshmallows, about 1 minute. Alternatively, you can toast the marshmallows using a kitchen torch. Serve immediately.

EASY SWEET POTATO PIE

Steps:

• In a bowl, combine sugar, flour, milk, egg and vanilla.
• Stir in the sweet potatoes.
• Pour into pie shell.
• Cover edges of pastry loosely with foil.
• Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.