Reggies Sweet Potato Pie Recipes

SWEET POTATO PIE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

ROASTED SWEET POTATO PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
• Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
• Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.

AMAZING SWEET POTATO PIE

Steps:

• Preheat the oven to 425.
• Combine all the ingredients in a large bowl and mix until well blended and there are no lumps.
• Pour into piecrust and sprinkle with additional cinnamon, if desired.
• Bake for 10 minutes and then reduce the oven temperature to 300.
• Bake for another 50 minutes or until the filling is firm.

SWEET POTATO PIE

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

ROASTED SWEET POTATO PIE OR FLAN

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with foil. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender). Turn the oven down to 350 degrees. If not using a crust, butter a round 9-inch baking dish.
• Measure out 1 1/2 cups of sweet potato purée (store any extra purée in the refrigerator and enjoy with a meal). Place the purée in the food processor, or in a bowl if using a hand blender, add the remaining ingredients (except the crust) and blend until smooth and creamy. Scrape into the baking dish or the crust. Place on a baking sheet and bake for 45 to 50 minutes, or until set. Remove from the oven and allow to cool completely.

FRIED SWEET POTATO PIES

Steps:

• In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours. , In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 1-1/2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , In a cast-iron or an electric skillet, heat 1 inch of oil to 375°. Fry pies, in batches, until golden brown, 1 minute. Drain on paper towels. If desired, dust with confectioners' sugar. Store in the refrigerator.

CREAMY SWEET POTATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Set rack to center of the oven and place a cookie sheet on baking rack.
• Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture.
• Divide sweet potato mixture between the pie shells. Cover pies with aluminum foil.
• Bake in preheated oven for 10 minutes.
• Reduce heat to 300 degrees F (150 degrees C). Continue baking pies uncovered until a toothpick inserted into the center comes out clean, about 40 more minutes.
• Remove aluminum foil and pile marshmallows into the center of each pie. Return to oven and continue baking until marshmallows are golden brown, about 10 minutes. Allow pies to cool before serving.

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.

MINI SWEET POTATO PIES RECIPE BY TASTY

Steps:

• In a medium-sized bowl, combine all filling ingredients until smooth. Set aside.
• Roll out pie crust.
• Spread butter, cinnamon, and sugar over pie crust.
• Using a cup or a cookie cutter, cut 4-inch (10 cm) circles from the pie crust.
• Scoop about 2 tablespoons of the potato mixture into half of the cut-out crusts.
• Using the other half of the circles, place them on top of the circles that have potatoes on them. Press the edges down with a fork to seal. Brush with egg wash.
• Bake 400°F (200°C) for 20 minutes or until golden brown.
• Sprinkle with powdered sugar.
• Enjoy!