My Moms Sweet Potato Pie Recipes

MOM'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.
• Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.
• Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.
• Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.

SWEET POTATO PIE

Steps:

• Pre-measure all ingredients.
• In a medium bowl, sift flour and salt, together.
• Using the rubbing method (Fraisage), mix in chilled butter into the flour mixture, until the dough looks like course lumps.
• Inside the bowl, make a "well" in the center of the dough.
• Pour only he water into the center of the "well".
• Using a plastic dough scraper, mix ingredients together.
• Dump onto lightly floured surface.
• Pull dough together.
• Half the dough with your hands and put one half on top of the other half and press down. Note: Your are encouraging more layers with this step.
• Press down and form into a disc.
• Wrap dough tightly in plastic.
• Place in refrigerator for 4-24 hours. Note: This gives the dough time to rest.
• After the dough has rested, remove from refrigerator and plastic wrap.
• Pre-heat oven to 425 degrees.
• Lightly dust your work surface with flour.
• Place dough on dusted surface and cut dough in half. Note: If you fo not need 2 pie crusts or a top crust, place the unused half back in the plastic wrap and refrigerate for up to 2 days. If it will be longer than 2 days, freeze the dough for later use.
• Dust a rolling pin with flour.
• Begin to roll the pie dough into a circular shape. Rotating dough a half turn after each roll. Note: If dough is sticking to the rolling pin or counter top, add a small amount of flour to these surfaces, and continue.
• If dough gets too warm, refrigerate for 5 minutes, remove and continue rolling out.
• Roll dough to 1/4" thick.
• Place rolling pin at one end of the dough edge.
• Pick up edge of dough and wrap over top of the rolling pin. Continue to roll pin, so that the dough is completely wrapped around it. Note: This is to prevent the dough from tearing, during transfer.
• Pick up rolling pin on either side and transfer dough to pie plate.
• Starting at the edge of pie plate furthest away from you, lay dough edge over the plate edge, so dough slightly hangs over the side.
• Continue to lay the dough over the pie plate, by continuously rolling the pin toward you.
• Gently press dough into the plate by using one hand to lift outer edges of dough, while using the other to lightly press the dough into the plate.
• With a paring knife, cut the excess over-hang of dough along the outside edge of the pie plate.
• If desired, egg wash the edges of the pie crust for a shiny, golden brown color.
• Line inside of pie plate (over the dough), with parchment paper, with a layer of foil on top.
• Fill the foiled surface with pie weights/beans.
• Place in pre-heated oven and blind bake for 15 minutes.
• After 15 minutes, remove paper, foil and beans from pan and "dock" (poke with a fork) the bottom of the pie crust.
• Wrap crust edges in foil or use a pie shield, in order to prevent the top edges from burning.
• Bake for 15 minutes longer. Note: This "drys out" the crust, so as to not have a soggy crust in the finished product.
• Let cool completely.
• Pre-heat oven to 400 degrees.
• Wash potatos and cut ends off.
• Pierce potatoes with fork.
• Rub down with butter.
• Place on lined baking sheet.
• Bake until fork pokes throughout potato with no resistance.
• Let cool.
• Deskin potatoes.
• Place bare potatoes in a large bowl.
• Using a hand mixer, beat potatoes on high speed, until smooth.
• Pour through fine, mesh sieve. Note: This will ensure a lump-free base and extract fibrous hairs, within the potatoes.
• Place mashed potatoes back into large bowl.
• Add eggs, one at a time. Beating well between each one.
• Add sugar, cinnamon and nutmeg. Beat well.
• Add in vanilla and cream. Beat until light and fluffy. Note: It should resemble cake batter.
• Pour batter into prepared pie crust.
• Level custard mixture.
• Pre-heat oven to 350 degrees.
• Note: If desired, use the dough scraps for shape cut-outs and place on top of raw pie and brush with egg wash.
• Move top rack to the upper, bottom-half of the oven. Note: This is to prevent over browning of the crust and cracking in the custard.
• Cover edges of pie crust with foil/pie shield.
• Place pie in oven, on top rack.
• Bake for 40 minutes. Note: The edges of the custard should be set, with a slightly jiggly center.
• Remove from oven and let cool completely on wire rack.
• When ready to serve, garnish with flavored whipped cream. Or, cover with a toasted, sugared pecan topping.
• Refrigerate for up to 3 days, or cover will and leave on counter top for 2 days.
• In the bowl of a stand mixer, whip cream to stiff peaks using the wire whisk attachment.
• Beat in bourbon. Note: DO NOT over whip.
• Put cream in pastry bag with a 1M tip and garnish pie with topping.

MY MAMA'S SWEET POTATO PIE

Steps:

• preheat oven to 350.
• dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside.
• Boil or bake potatoes until soft.
• peel potatoes while still warm and whip with a hand mixer to remove the strings.
• add butter, then mix.
• add sugar next.
• then add remaining ingredients.
• taste for sweetness.
• and pour into crusts.
• bake for 20-30 minutes or until set.

MY MOTHER'S SWEET POTATO PIE

Steps:

• Cook sweet potatoes.
• Pour in large bowl and add butter, sugar,milk and mix.
• Add flavoring, seasoning and raw eggs.
• Put in blender until smooth.
• Pour into 2 pie crusts, cook for 1 hour at 375 degrees.

MY MOM'S SWEET POTATO PIE

Steps:

• Place pie shells in 350°F oven for about 5 minutes, or till just barely brown; set aside.
• Place remaining pie ingredients in blender container and whirl till well-blended.
• Pour equally into the 2 pie shells.
• Place in 350°F oven; bake for 30 to 40 minutes, or till filling is set.
• (Note: if crust begins to get too brown during cooking, use strips of aluminum foil along the crust ridges to keep from over-browning) While pie is cooking, glaze may be prepared: Place ingredients for glaze into mixing bowl and blend with electric mixer until smooth.
• Drizzle glaze over pies while they are still warm.

MAMA'S FAMOUS SWEET POTATO PIE

Steps:

• Puree all ingredients in a blender.
• I have to do this in 2 batches to fit all the ingredients.
• Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher).
• Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies).
• Bake in a 350 degree oven that has been preheated for approximately 1 hour.
• I cover the edges of the crust with foil to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly.
• Allow to cool completely before slicing. Enjoy!

JO MAMA'S SWEET POTATO PIE

Steps:

• Blend sweet potatoes with butter.
• Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk.
• Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.