Sweet Potato Apple Pie Recipe 425

SWEET POTATOES AND APPLES

Steps:

• In a large bowl, mix together sweet potatoes, apple pie filling, brown sugar and cinnamon. Transfer to a medium microwave-safe dish.
• Microwave on high 5 minutes, or until the mixture is hot and bubbly.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

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 AND APPLE CASSEROLE

Steps:

• Add the potatoes to a large pot and cover with water.
• Bring to a boil over high heat and cook until the potatoes are just starting to soften. You don't want them to cook until soft because they will continue to cook during the baking process.
• Preheat oven to 350°F and spray a 9x13" casserole dish with non-stick spray.
• Drain the potatoes and place them into the prepared baking dish.
• Add the apples to the casserole dish.
• In a small bowl mix together the melted butter, brown sugar, maple syrup, and pumpkin pie spice.
• Pour mixture over the apples and potatoes and stir to combine.
• Add to the oven and bake for 25 minutes.
• Remove from the oven and top with pecans.
• Add back to the oven and cook for 5 minutes more to toast the pecans.

SWEET POTATO APPLE PIE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 400°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake about 1 hour or until very tender. Remove from the oven and let cool slightly. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on the lower rack of the oven about 15 minutes or until just starting to set. Remove the weights and continue to bake 10 to 12 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce the oven temperature to 350°F. Meanwhile, peel sweet potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Transfer 1 1/2 cups purée to a large bowl (you may have a litte extra). Add milk, sugar, eggs, cinnamon, ginger, nutmeg and salt, and whisk until combined and smooth. Layer apple slices in concentric circles in the bottom of cooled crust. Pour sweet potato filling into crust over apples (you may have extra filling depending on the depth of the crust). Bake about 50 minutes or until just set in center of pie. Let cool to room temperature on a wire rack. Serve or chill in the refrigerator until ready to serve.

SWEET APPLE PIE

Steps:

• Preheat oven 425 degrees Fahrenheit (220 degrees C).
• Spray deep dish pie plate with cooking spray. Line with one pie crust.
• Combine white sugar, light brown sugar, flour, lemon, and cinnamon in a bowl and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
• Spoon apple mixture into pie crust.
• Place second piecrust on top of filling, and trim edges.
• Lightly glaze top of pie with a beaten egg, then sprinkle with a little granulated sugar.
• Bake until golden brown, about 35 to 40 minutes.
• Place on a wire rack and cool 30 minutes.

APPLE AND SWEET POTATO PIE

Steps:

• 1. Dice apples and potato. Placed one of the pie crusts in deep pie dish. Brushed pie crust with egg white. Fill with diced apples and potato mixed.
• 2. Mix all dry ingredients. Sprinkle over pie. Cut butter into pieces and place randomly over pie.
• 3. Place second pie crust on top. I usually brush melted butter over top.. Use fork to poke a few holes in top and place into a 350 degree oven for 45 minutes.

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.