Brandied Sweet Potato Pie Recipes

SWEET POTATO PIE FROM EAGLE BRAND®

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.

EAGLE BRANDANDREG; SWEET POTATO PIE

Steps:

• HEAT oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust.
• BAKE 40 minutes or until golden brown. Cool. Garnish as desired.

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.
• In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.
• Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
• Allow the pie to cool completely before cutting. Serve at room temperature.

BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
• In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
• Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
• Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
• When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

BRANDY SWEET POTATO PIE

Steps:

• Preheat the oven to 350°F. Bake the sweet potatoes in a shallow baking pan in the middle of the oven until very tender, about 1 hour. Cool to room temperature. Raise the oven temperature to 400°F. Place a heavy baking sheet on rack. Peel the skin from potatoes flesh and place in a mixing bowl, discard the skins. Fork mash the sweet potatoes until smooth. Cream the room temp butter and sugar into the sweet potatoes then add cream and the eggs beat with a whisk until smooth. Whisk in the remaining ingredients. Pour the filling into the pie shell. Carefully transfer the pie on baking sheet on the middle rack of the oven and bake 10 minutes then turn oven temp down 325° F until the filling is just set, about 45 minutes. Transfer the pie to a rack to cool. Slice and serve with French vanilla ice cream or whipped cream

CANDIED SWEET POTATO PIES

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine water, eggs and vinegar; gradually add to dry ingredients, tossing with a fork until a ball forms. Cover and chill until easy to handle, 1 to 1-1/2 hours., Meanwhile, place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. , In a large skillet, combine the sugar, butter and potatoes; cook and stir until syrup is golden brown, 15-20 minutes. Remove from the heat and mash. Stir in the lemon juice, salt and vanilla. Cool to room temperature., Roll out dough to 1/4-in. thickness. Cut 12 circles with a floured 5-1/2-in. round cookie cutter. Spoon 2 tablespoons filling onto half of each circle. Moisten edges with water; fold crust over filling and press edges with a fork to seal., In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°. Fry pies in batches until golden brown, about 5 minutes, turning once. Drain on paper towels. Dust with confectioners' sugar.

FAMILY-FAVORITE SWEET POTATO PIE

Steps:

• Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until tender. Drain; cool potatoes slightly. Peel potatoes; return to pot. Mash until smooth., Preheat oven to 425°. In a large bowl, beat sweet potatoes, butter, sugars, pumpkin pie spice and salt. Beat in eggs, buttermilk and vanilla until smooth. Pour into pastry shell. Bake on the lowest oven rack 10 minutes. Reduce oven setting to 375°. Bake 30-40 minutes longer or until edges are puffed and center is just set. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, serve with whipped cream.