Sweet Potato Pie For A Crowd Recipes

THE BEST SWEET POTATO PIE RECIPE

Steps:

• If needed, roast potatoes as directed above in this article. Once peeled, mash in a bowl and measure out 2 cups.
• Preheat the oven to 350°F.
• Add 2 cups mashed sweet potatoes to a large mixing bowl and add one stick of melted butter, 1.5 cups white sugar, 5 ounces of evaporated milk, 1 tablespoon vanilla, 1 small box of instant vanilla pudding, 2 large eggs, 1 pinch salt, and spices if using.
• Place 2 unbaked pie crusts into pie dishes if needed and place onto half sheet baking tray to catch any spillover. Pour half of the filling into each shell.
• Bake in preheated oven for about 30 - 40 minutes or until the crust is slightly browned and the center of the pie is only slightly jiggly.
• Let the pies cool completely before serving. Top with a dollop of whipped cream, if desired.
• Store leftovers covered in the refrigerator for up to 3 days. Let come to room temperature before serving or eat cold, which I enjoy. It can also be frozen for up to 3 months in a freezer-safe ziptop bag. Thaw overnight in the fridge and let come to room temperature before serving.

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 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.

CALLEY'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degree F.
• Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
• In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
• Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
• In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

HOMEMADE SWEET POTATO PIE

Steps:

• Preheat oven to 400°F.
• Clean the sweet potatoes and bake for 45-55 minutes until very soft. Allow the potatoes to cool.
• Reduce heat on the oven to 350°F.
• Roll out your pie dough to 12-inches in diameter. Place the dough in a 9×2-inch (deep dish) pie plate. Set aside or into the refrigerator if not ready to bake yet.
• Once cooled, peel the skin from the potatoes and mash until smooth. You will need 2 cups of mashed sweet potatoes. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 3/4 cup of granulated sugar together for 1 minute. Add in the mashed sweet potatoes, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.
• Pour the pie filling into the unbaked pie crust. Sprinkle the top of the filling with the remaining 1/4 cup of granulated sugar. Allow the pie to sit for 10 minutes to allow the sugar time to dissolve/melt.
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Pie will puff up and then sink back down as it cools.
• Allow the pie to cool completely on a wire rack.

SWEET POTATO PIE

Steps:

• Preheat the oven to 425 degrees F, prick the sweet potatoes with a fork, and roast them for 75 minutes or until soft.
• Place a sheet of parchment over the prepared pie shell and top it with ceramic pie weights or dry beans.
• Bake the pie crust for 20 minutes, then set aside.
• When the roasted sweet potatoes are cool enough to handle, split them and scoop the flesh into a large mixing bowl.
• Whip the sweet potatoes and butter together until smooth.
• Blend in the eggs, one at a time.
• Add the brown sugar, cinnamon, vanilla, ginger, nutmeg, and salt, mixing until combined.
• Stir in the cream, and transfer the filling to the partially-baked pie crust.
• Bake the pie for 15 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and continue to bake for another 40 to 50 minutes, or until the edges are set but the center is still a little wobbly. (The filling will continue to cook and firm up as the pie cools.)
• Cool completely before slicing.

SWEET POTATO PIE

Steps:

• Preheat the oven to 400°F and have ready a pie dish, as well as a baking pan lined with aluminum foil.
• Roll out the pie crust, transfer it to the pie dish, and crimp or fold the edges as desired. Poke holes across the bottom using the tines of a fork.
• Gently cover the crust with aluminum foil (you'll likely need 2 sheets) and transfer it to the refrigerator to chill for at least 30 minutes.
• In the meantime, drizzle the potatoes with oil and rub all over. Bake for 45 minutes, or until fork-tender. Set aside to cool. Do not turn off the oven.
• Remove the crust from the refrigerator and add either pie weights, dried beans, or uncooked rice on top of the foil. Bake for 20 minutes at 400°F in the lower third of the oven. Remove from the oven and set aside to cool slightly.
• Remove the crust from the oven and carefully remove the foil and pie weights. Your crust should appear somewhat damp on the bottom. Set aside to cool slightly.
• Reduce the oven temperature to 350°F.
• Split the roasted sweet potatoes in half lengthwise, remove the flesh, and transfer to a large mixing bowl. Add the evaporated milk, sugar, vanilla, cinnamon, salt, ginger, allspice, eggs, and egg yolk and mix until well combined. You can use a handheld mixer or a sturdy whisk for this task.
• Transfer the filling to the pie shell and smooth over the top. Bake for 40 minutes, until the pie is set but still jiggles slightly.
• Remove from the oven and allow to cool. Serve and enjoy!

SWEET POTATO PIE FOR A CROWD

Steps:

• 1. Scrub sweet potatoes; leave skins on. Place in a large pot; cover with water. Boil until tender, about 1 hour. Drain and cool until potatoes can be handled easily. Remove skins. Place cooked potatoes in large pot, mash well. Add melted butter, continue to stir and mash until mixture is smooth.
• 2. Stir in nutmeg, lemon extract, vanilla extract and baking powder. Add beaten eggs and sugar. Beat with an electric mixer until smooth.
• 3. Pour filling into prepared pastry pie shells. Bake at 350* for 45 minutes to an hour, or until filling is set and crust is lightly browned. Remove from oven and cool.
• 4. Makes 5 pies, 8 slices each. Nutrition info per slice: 361 calories, 4 grams protein, 20 grams fat, 43 grams carbohydrate, 2 grams of fiber, 72 milligrams of cholesterol, and 257 milligrams of sodium.