ALEXIS'S SWEET POTATO PIE
This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh sweet potatoes, choose small- to medium-size examples with smooth, unbruised skins. Martha made this recipe on episode 705 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork and place on a baking sheet. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, place flesh (2 1/2 cups) in the bowl of a food processor, and process until smooth (or place flesh in a medium bowl and mash well). Set aside to cool completely.
- In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half.
- Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 50 to 60 minutes. Cool completely before slicing. Serve topped with whipped cream, if desired.
SWEET POTATO PIE FROM EAGLE BRAND®
This sweet potato pie has a rich texture and delicate blend of spices. This southern delicacy is easy enough for beginners to make.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In large mixing bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except crust; mix well. Pour into pie shell. Bake 40 minutes or until golden brown. Cool. Garnish as desired.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 25.3 g, Cholesterol 52.8 mg, Fat 13.3 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 232.8 mg, Sugar 12.3 g
AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY
Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams
SWEET POTATO PIE
Provided by Emeril Lagasse
Categories dessert
Time 2h55m
Yield 1 (9-inch) pie, yielding 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.
- Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree.
- In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.
- Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
AUNT WILLIE JO'S SWEET POTATO PIE
I thought I would revert back to my roots and post a truly southern recipe this time. My aunt Willie Jo was probably the best old fashioned southern cook that I have ever met. This is one of my personal favorites of her recipes.
Provided by Chef Menel
Categories Pie
Time 1h5m
Yield 2 pies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Pierce sweet potatoes with a fork and microwave on high until tender, about 6 minutes on each side. Cut open; cool completely.
- Scrape potato flesh into bowl; mash until smooth.
- Measure out enough potato puree to equal 1 cup, discard the rest.
- Cream together sweet potatoes, butter, buttermilk, eggs and sugar. Add spices and baking soda and blend well.
- Pour half into each crust and bake on 400 for about 45 minutes or until set in center.
- (Adding a dollop of whipped cream to the top of each piece while it is still warm is a very special treat!).
Nutrition Facts : Calories 341.6, Fat 18.9, SaturatedFat 9.1, Cholesterol 68.2, Sodium 302.1, Carbohydrate 39.9, Fiber 1.2, Sugar 24, Protein 4.1
ALEXI'S SWEET POTATO PIE
Make and share this Alexi's Sweet Potato Pie recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Pierce potatoes several times with the tines of a fork. Roast until teneder when pierced with the tip of a paring knife, about 1 hour. Set aside to cool slightly.
- When cool enough to handle, peel, discarding skins, and place flesh in a medium bowl. Mash well; set aside to cool.
- In a medium bowl, whisk eggs, sugar lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in cream.
- Add egg mixrture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter and pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted in the center, 45-50 minutes. Cool completely before slicing. Serve topped with whipped cream.
Nutrition Facts : Calories 369.4, Fat 23.9, SaturatedFat 11.5, Cholesterol 124.3, Sodium 270.5, Carbohydrate 33.8, Fiber 3, Sugar 11.3, Protein 6.1
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