Sweet Potato Pie With Decorative Leaves Recipes

SWEET POTATO PIE WITH DECORATIVE LEAVES

Steps:

• Preheat oven to 400°F. Roast sweet potatoes on a parchment-lined baking sheet until tender when pierced with the tip of a knife, about 1 hour. When cool enough to handle, peel (discarding skins), place flesh in the bowl of a food processor, and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 3 days.)
• Reduce oven temperature to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate 15 minutes.
• Line crust with parchment and fill with dried beans or rice. Bake until edges begin to turn golden, 25 to 30 minutes. Carefully remove beans and parchment; continue baking until bottom and sides are golden brown, 15 to 20 minutes more. Let cool completely on a wire rack. (Crust can be stored at room temperature, covered tightly in foil, overnight.)
• Reduce oven temperature to 350°F. In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 1 1/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined. Pour mixture into crust.
• Cover edges of crust with a foil ring, avoiding custard, and bake directly on oven rack until filling is just set in center, 40 to 45 minutes. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 4 hours or, covered, up to 2 days. Serve, topped with piecrust leaves and sugared cranberries, with whipped cream on the side.

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.

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.

WORLD'S BEST SWEET POTATO PIE

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

EASY SWEET POTATO PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
• Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

SWEET POTATO PIE

Steps:

• Boil sweet potato whole in skin until soft throughout.
• Allow to cool enough to handle and scoop out the potato.
• Preheat oven Gas Mark 4
• Mix the potato with the butter until it turns into a smooth mash. Then add in sugar, milk, eggs, nutmeg and cinnamon. Tip - if feeling extra indulgent (and why not!) substitue some of the milk for cream. Mix well.
• Put into your pastry case and place in oven for about 50-60mins. Test with a knife in the middle it shuld come out clean