Sweet Potato Pie With A Twist Recipes

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

SWEET POTATO PIE WITH A TWIST

Steps:

• Mash your sweetpotato/yams then whip in sugar, softened butter, vanilla and milk.
• Beat eggs separately and stir into sweetpotato mixture.
• Fold in crushed/drained pineapple and then spread into a glass casserole dish. Set aside to wait for topping.
• Pre-heat oven to 350 degrees.
• Topping: melt butter in a double boiling pot. When water is boiling and butter is melted, stir in brown sugar.
• When fully combined, whisk in flour, until lump-less. Fold in pecans to make a paste.
• Spread your topping over the casserole about 1/2 inch thick.
• Bake at 350 for approximately 25min until the topping is gently bubbling.

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.