Mrs Smays Sweet Potato Pie Recipes

MINI SWEET POTATO PIES

Steps:

• For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
• Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
• Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
• Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
• For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.

MRS. SMAY'S SWEET POTATO PIE

Steps:

• Combine filling ingredients and pour into a greased 9X13 Pan.
• Mix topping together like making a crust and pour on top of filling.
• Bake at 350 covered for 30-40min.
• Remove cover and bake an additional 40-50 minutes until it's flat across the top and pecans are toasty brown.

SWEET POTATO PIE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.

ROSIE'S SWEET POTATO PIES

Steps:

• Scrub the potatoes and boil them until very tender, about one hour; drain.
• (we roast ours in a 400 degree F oven until soft & the flesh sinks away from the papery skin & let them cool overnight - we find this caramelizes the natural sugars & lets us reduce the sugar in the recipe to 1 1/4 cups).
• When cool enough to handle, peel the potatoes and place in the large bowl of an electric mixer. Add the butter, milk, sugar, nutmeg, vanilla and eggs. Beat until the mixture is smooth. (If the filling is made ahead of time, cover and refrigerate until ready to bake the pies.).
• Preheat oven to 375 degrees. Pour the filling into the pie shells and bake until crusts are golden brown, 30 to 35 minutes. Serve warm or at room temperature, topped with ice cream or sweetened whipped cream, if desired.

EGGNOG SWEET POTATO PIE

Steps:

• Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. , Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie. , Bake for 10-15 minutes or until a knife inserted in the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.

MRS. C'S SWEET POTATO PIE

Steps:

• Preheat the oven to 300°F. Bake the pie crust for 15 minutes and set aside to cool.
• Place the unpeeled sweet potatoes in a large pot of water. Bring to a boil, then cover, reduce the heat to a simmer, and cook until the peels slide off when pulled with a spoon, about 1 hour.
• Drain the sweet potatoes. When they're cool enough to handle, remove the skins. Transfer them back to the pot and mash until smooth. Add the cinnamon, nutmeg, and vanilla, then beat with a handheld electric mixer until thoroughly blended.
• In a separate bowl, beat the egg and the milk together. Add the egg mixture, sugar, and melted butter to the sweet potato mixture and continue to beat with the mixer until very smooth.
• Preheat the oven to 400°F.
• Spoon the mixture into the prebaked pie crust and bake for 10 minutes, then lower the temperature to 375°F and continue baking until golden brown, 30 to 45 minutes. Let cool for at least 30 minutes, then serve at room temperature.

MRS. STEWARD'S SWEET POTATO PIE

Steps:

• preheat oven to 350 degrees.
• Mash yams in a large bowl. Add other ingredients and beat with electric mixer until smooth.
• Pour mixture into pie crust and bake for 1 hour until knife inserted in center comes out clean.
• Allow to cool at room temperature for at least 1 hour.