Sweet Potato Molasses Pie Recipes

SWEET POTATO-MOLASSES PIE

Steps:

• In a medium saucepan, cook raw sweet potatoes or yams in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Mash cooked or canned sweet potatoes (you should have 1-1/2 cups.) Set aside.
• Preheat oven to 375F degrees.
• In a large mixing bowl, combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Add eggs and milk; mix well.
• Pour sweet potato mixture into unbaked pie shell. Cover edge of pie with foil. Bake in 375F degree oven for 20 minutes. Remove the foil. Bake for 30 to 35 minutes more or until a knife, inserted halfway between the center and edge, comes out clean.
• Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired.

SWEET POTATO PIE

Steps:

• To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
• Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
• Remove dough, roll out into a 12-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9-inch standard pie plate and unwrap. Fit to plate, flute edges if desired.
• Refrigerate until well chilled about 1 hour or freeze for 15 minutes. Meanwhile preheat oven to 400 degrees.
• Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
• Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack.
• To bake sweet potatoes: (You can do this step while the pie dough is chilling) prick sweet potatoes once on each side with a fork. Wrap each potato individually in a sheet of foil. Place on a baking sheet.
• Bake sweet potatoes in 400 degree oven until very soft all the way through when pierced with a knife or skewer, about 50 - 60 minutes (depending on their size). Let cool about 30 minutes until just warm.
• To brown the butter: while sweet potatoes are cooling brown the butter in a light colored medium skillet. To do so add butter to skillet, set over medium heat and cook, stirring occasionally, until butter has a nutty fragrant smell and light brown flecks. Careful not to burn it. Transfer butter to a dish to cool so it doesn't continue to cook and burn.
• To make sweet potato pie filling: Heat oven to 350 degrees. Halve sweet potatoes, scoop out flesh. Transfer to a large mixing bowl and mash very well with a potato masher until nearly smooth. There should be 2 cups mashed sweet potatoes.
• Add browned butter, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, ginger, salt and vanilla. Using an electric hand mixer blend mixture until combined.
• Pour mixture into prepared pie crust. Place on a baking sheet, tent edges with foil. Bake in preheated oven until center just wiggles slightly, about 40 - 50 minutes.
• Transfer to a wire rack to cool 2 hours. Chill until ready to serve. When serving top with sweetened whipped cream or homemade marshmallow fluff if desired.

SWEET POTATO AND MOLASSES MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 large muffin cups with foil muffin papers.
• Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then milk, molasses and butter. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.