What is the best recipe for Sweet Potato Pie?

Answer 1

The best one is in your head from Grandma. If you dont have one of these, play around with the basic ingredients to make your own yummy pie. I have modified a basic recipe to include browning the butter before I put it in, and whipping the eggs until they are thick.

Answer 2

1

Answer 3

Coconut-Rum Sweet Potato Pie:

1 (9-inch) unbaked Cream Cheese Piecrust
2 cups mashed cooked sweet potato (about 1 1/4 pounds)
1/2 cup packed dark brown sugar
1/4 cup 2% reduced-fat milk
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut

Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

Preheat oven to 350°.

Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust; sprinkle with coconut.

Bake at 350° for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.

Yield: 10 servings (serving size: 1 wedge)

Answer 4

Ingredients:-

-1 partially baked 10 inch pie shell
-3 eggs
-2 c. mashed sweet potatoes
-1/2 stick butter
-1/2 c. sugar
-1/2 c. light brown sugar
-1/2 c. dark Karo syrup
-1 1/4 c. evaporated milk
-1 tsp. vanilla flavoring
-1/2 tsp. lemon flavoring
-3/4 tsp. salt
-3/4 tsp. ginger
-3/4 tsp. nutmeg
-1/8 tsp. ground cloves

Method:-

1) Heat oven to 350 degrees.
2) Separate egg whites.
3) Beat 1 egg white with 1 tablespoon water and brush over pie shell.
4) Bake pie shell for 10 minutes in oven, remove.
5) Beat egg yolks and add sweet potatoes, melted butter, sugars, syrup, cream, salt, flavorings and all spices.
6) Beat egg whites until stiff and fold into sweet potato mixture.
7) Pour into pie shell and bake until knife inserted in filling comes out clean, about 40-50 minutes.

ENJOY!!

Answer 5

Paleo diet its a diet based around eating real food unprocessed

Answer 6

Mmmm, it's the perfect time for sweet potato pie! Here's a couple yummy recipes I've used and everyone loved.

Maple Bourbon Sweet Potato Pie

1 (9-inch) basic pie crust, baked blind, recipe follows
2 large or 3 medium sized sweet potatoes
4 tablespoons (2 ounces) butter, melted
1 teaspoon vanilla extract
3 eggs
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper
Preheat oven to 425 degrees F.
Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.

Turn oven down to 375 degrees F.

Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.

Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.

Basic Pie Crust:
2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon sugar
4 ounces (8 tablespoons) chilled butter, cut into pieces
4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces
1/4 to 1/2 cup cold water, as needed
Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.

Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.

Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.

Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.

Old Fashioned Sweet Potato Pie

2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

Sweet Potato Pie with Crunchy Cranberry Pie

Filling:
2 pounds sweet potatoes, for 1 1/2 cups puree
1/4 cup (1/2 stick) unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten

Topping:
1/2 cup pecans
1 (8-ounce) package frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12), such as Amaretti di Saronno

Heat the oven to 375 degrees F.
Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.

While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.

While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.

Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.