Needed Homemade Sweet Potatoe Pie Recipes......?

Question

No canned sweet potatoes please. Will pay for the best recipe received. My staff will prepare all the recipes and winner will be notified.

Answer 1

Sweet-Potato Meringue Pie

1-1/4 Cups all-purpose flour
1 Teaspoon salt
4 Tablespoons margarine or butter
2 Tablespoons shortening
1-1/2 Pounds Sweet Potatoes (peeled & cut into 1in cubes)
3 Large eggs, separated
3/4 Cup packed light brown sugar
1-1/2 Cups half-and-half or light cream
2 Tablespoons light molasses
1-1/4 Teaspoons ground cinnamon
1/4 Teaspoon ground nutmeg
1/4 Teaspoon cream of tartar
1/3 Cup sugar

In medium bowl, mix flour and 1/2 teaspoon salt. Cut in margarine or butter, and shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a disk. On lightly floured surface, with floured rolling pin, roll dough into a round 2 inches larger all around than inverted 9 1/2-inch deep-dish pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Cover and refrigerate at least 30 minutes.
Meanwhile, preheat oven to 425 degrees F. In 2-quart saucepan, heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until sweet potatoes are fork-tender. Drain and mash sweet potatoes (you should have about 2 cups). Line piecrust with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven control to 375 degrees F. In large bowl, with wire whisk, beat mashed sweet potatoes with egg yolks, brown sugar, half-and-half, molasses, cinnamon, nutmeg, and 1/2 teaspoon salt until blended. Cover and refrigerate egg whites until ready to use.
Pour sweet-potato mixture into cooled crust. Bake pie 55 to 60 minutes, until knife inserted 1 inch from edge of pie comes out clean. Transfer pie to wire rack while preparing meringue. Turn oven control to 400 degrees F. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, beating until whites stand in stiff peaks. Spread meringue over hot filling to edge of crust; swirl meringue with back of spoon to make attractive top. Bake 10 minutes or until meringue is golden. Cool pie on wire rack.

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Sweet Potato Pie



1 unbaked 9-inch pastry shell
1 pound sweet potatoes, baked and peeled
2 large eggs, beaten
1 cup granulated sugar
1/8 teaspoon nutmeg
2 tablespoons flour
1/2 cup plus 2 tablespoons milk
9 tablespoons margarine or butter, melted
3 tablespoons white corn syrup
1/4 teaspoon vanilla extract

Bake sweet potatoes in oven or microwave until soft. Remove from oven and, when cool enough to handle, peel. Place in bowl of electric mixer and beat until smooth. Add eggs and beat 2 to 3 minutes. Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture. Mix until well-blended. Add milk and stir to blend. Melt butter or margarine. Stir in corn syrup and vanilla extract. Add to sweet potato mixture. Beat until well-blended. Pour into unbaked pastry shell. Bake in a preheated 375 degree F oven for about 45 minutes, or until set.

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Sweet Potato Pecan Pie

Pie
1 sweet potato (about 1 pound)
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1 tablespoon salted butter, melted
1/2 teaspoon cinnamon
1 large egg
1 (10-inch) prepared pie crust
4 cups pecan halves

Syrup Mix
1 cup dark corn syrup
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
2 teaspoons fresh lemon juice
Pinch salt
3 eggs

To make the sweet potato mix:
Prick sweet potato with a fork, wrap in plastic wrap and microwave for 10 minutes. (Or you can bake in a 350 degree F oven for 1 hour.) Cool potato to room temperature and peel. In an electric mixer with a paddle attachment, combine sweet potato, brown sugar, granulated sugar, butter, cinnamon and egg. Mix on medium speed for 10 minutes and reserve.

To make the syrup mix:
In an electric mixer with a whisk attachment, combine corn syrup, granulated sugar, brown sugar, butter, vanilla, lemon juice and salt. Mix on medium speed for 10 minutes. Add the eggs and whip for an additional 10 minutes on medium speed and reserve.
Preheat the oven to 250 degrees F. Line a 10-inch pie plate with pie crust. Spread a 1/4-inch thick layer of sweet potato mix across the bottom of the crust. Add pecan halves and pour pie syrup over pecans to just fill the shell (do not over-fill). Let the pie sit for 2 to 3 minutes to allow the syrup to settle. Bake for 2 hours, or until pie sets in the center. Remove from oven and cool at room temperature.

Answer 2

Homemade Sweet Potato Pie

INGREDIENTS:
1 pound sweet potatos
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
pinch salk not much at all
1 tsp brandy (optional)

1 (9 inch) unbaked pie crust (ready made or make your own)

DIRECTIONS:

Boil sweet potato whole in skin for 40 to 50 minutes until tender.
Remove from heat and run cold water over them and remove the skins.

Mash sweet potatos 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 for 55 to 60 minutes or until done. Pie will puff up like a souffle, and then will fall as it cools down.


Have fun!

Answer 3

INGREDIENTS 3 canned sweet potatoes 1/2 cup butter, softened 1 tablespoon vanilla extract 2 1/2 cups white sugar 1/2 teaspoon ground nutmeg 4 eggs, beaten 3/4 cup evaporated milk 2 (9 inch) unbaked 9 inch pie crusts DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Mash the sweet potatoes. In a large bowl, combine sweet potatoes, butter, sugar, vanilla and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato mixture. Pour into pie shells and bake in preheated oven for 60 minutes, or until done. P.S. Just your regular sized can!

Answer 4

This one makes 3 9" pies: or can be baked as a pudding.

9 medium sweet potatoes or yams (about 4 pounds)
1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 eggs, well beaten
2 cups milk
1 tablespoon vanilla extract


Crust: 3 unbaked 9" single crusts from the dairy or frozen section or homemade For filling, boil the sweet potatoes until tender, peel and mash.
Heat oven to 350:.
Combine butter, granulated sugar, brown sugar, salt and nutmeg in a large bowl.
Beat at med. speed of electric mixer until creamy.
Beat in sweet potatoes until well mixed.
Beat in eggs.
Beat in milk and vanilla slowly.
Spoon into 3 unbaked pie shells, using about 4 cups per shell.
Bake at 350: for 50-60 minutes or until set.
Cool to room temp. before serving.
Store in refrigerator.
3 9" pies Variation: Bake filling as a pudding in a greased 12x8x3/4 inch glass baking dish.
Bake for 1 hour or until set. Sprinkle with 2 cups miniature marshmallows.
Return to oven 5-10 minutes or until marshmallows are lightly browned.

Answer 5

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter
3 to 4 tablespoons cold water

Filling Ingredients:
1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes, cooked skins removed, mashed*
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup evaporated milk
3 large eggs

Topping Ingredients:
Sweetened whipped cream, if desired
Heat oven to 350°F. Combine flour and 1/8 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except evaporated milk, eggs and whipped cream in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add milk and eggs. Beat until well mixed (1 to 2 minutes).
Pour filling into crust. Bake for 50 to 605 minutes or until knife inserted in center comes out clean. If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil. Cool completely. Garnish with whipped cream, if desired. Store refrigerated.

Answer 6

definitely go to allrecipes.com or the foodnetwork.com and scroll to the paula dean show!

Answer 7

www.cooks.com