Can anyone give me their recipe for sweet potato pie?

Answer 1

D'yall say SWEET POTATOE PIE! Well hush ma mouth!

I believe your two best places to find great recipes are Foodnetwork.com and recipezaar.com Both places will let you search and decide for yourself. If you do not have computer access go to the store and find canned pumpkin or sweetpotatoe pie filling and follow that recipe.
As for your other question about sides Alton Brown's "Romancing the Bird" has a good cranberry dipping sauce and stuffing as well. Seriously the Foodnetwork main page has Thanksgiving links for everything you could desire!

Here is an interesting one:
1 prepared sweet pie crust, recipe follows
1 pound sweet potatoes, baked until fork tender, peeled and mashed
1/2 cup pure cane syrup (recommended: Steen's)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups pecan pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
Pinch salt
Chocolate curls
Sweetened whipped cream, accompaniment
Confectioners' sugar, garnish

Preheat oven to 375 degrees F.
On a lightly floured surface, roll out the pie crust to fit a 10-inch pie pan. Fit inside the pan and set aside.

In a large mixing bowl, combine the mashed sweet potatoes, Steen's syrup, spices, 1 egg, and 1/2 teaspoon of the vanilla and mix well. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the filling.

In another large bowl, beat the remaining 4 eggs. Add the remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans and bake until the filling is set and the pastry is golden brown, about 1 hour.

Remove from the oven and cool on a wire rack for 1 hour before serving. Garnish with chocolate curls, whipped cream, and confectioners' sugar.


Sweet Pie Crust:
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Yield: 1 (9 or 10-inch) pie crust

Answer 2

I have a recipe for Sweet Potato Souffle - Georgian Style - that's to die for! You will need to purchase a "ricer"; it gives the potatoes the wonderful souffle texture.

6 cooked sweet potatoes (medium size) - put through the ricer after cooked.
2 TBSP butter
1 egg
1/4 Cup whipping cream
1/4 Cup raisins
2 twists of nutmeg from a grinder
Miniature marshmallows

Cook sweet potatoes. Using a ricer, rice into a mixing bowl.
Mix all ingredients very well!
Put into souffle bowl. Put marshmallows on top.
Bake at 350 degrees until not and marshmallows are melted. (Watch that marshmallows don't burn).

Answer 3

I don't have one for sweet potato pie but we love this sweet potato casserole recipe

Oat Topped Sweet Potato Crisp

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans



PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through