Southern Sweet Potato Pie With Marshmallows And Pecans Recipes

SWEET POTATO PIE WITH MARSHMALLOW TOPPING

Steps:

• Make the recipe for the pecan brown sugar crust. Pre-bake the crust and let it cool while you make the sweet potato pie filling.
• Pierce several holes in the sweet potatoes and place them on a baking sheet. Bake for 45 to 55 minutes or until tender.
• When the sweet potatoes are cool enough to handle slice them in half and scoop the flesh into a food processor.
• Add the rest of the ingredients for the sweet potato pie and process until it is very smooth.
• Pour the filling into the pie crust. Bake at 350°F for 45 to 50 minutes.
• Remove from the oven and let cool on a wire rack.
• Make the recipe for the homemade marshmallow cream.
• Spread the marshmallow on top of the pie.
• Use a kitchen torch to brown the top of the marshmallow or place the pie under the broiler for 2 to 3 minutes.

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.

SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

SOUTHERN SWEET POTATO PIE WITH MARSHMALLOWS AND PECANS

Steps:

• Preheat oven to 350°F. Pour 2 cups of water into a medium size cooking pan. While waiting for the water to boil, peel the medium sweet potato, wash off, and then slice down the middle. Put them in the boiled water, turn down to medium heat. Cook in boiled water for about 25-30 minutes depending on the sweet potato. Check with a fork to see if potato is done.
• When done, take out into a medium size mixing bowl, mash down sweet potato with a masher utensil, let cool for about 5-7 minutes, and then add eggs and butter, mix together. Then add the sugar and mix well. Add the vanilla flavor, mix well. Then add the evaporated milk, mix well. Then lastly, sprinkle nutmeg to desired taste, mix well.
• Pour in a deep dish pie crust, and bake for 25-30 minutes. Stick a toothpick in to see if ready to take out. When done, let stand for 5-10 minutes to cool. Then add pecans completely over the top of the pie. Then add your marshmallows for a treat that's out of this world. Indulge and enjoy.....