COLLECTION: Sweet Potato Pie

From: (Stephanie da Silva)

Date: Mon, 9 Aug 1993 07:31:39 GMT

                   Lucille's Sweet Potato Pie

    6 medium Sweet potatoes        (use the rounder ones)
    3 sticks of butter
  1.5 cup sugar                     (2 cups if you want)
    3 eggs  ( beaten)
    1  tsp cinnamon
    1  tsp allspice
    1/4 tsp salt    

    2 -  9" pie crusts

Boil sweet potatoes in their jackets until cooked.  - thin knife goes
through.  Beat the eggs.  Put butter & sugar in a large bowl.  Peel
hot potatoes - with knife cut top and peel down, removing any
stringiness from the potato with the skin, cut bottoms.  Place hot
peeled potatoes on the butter in the bowl with sugar, CRUSH together.
Add beaten eggs.  Stir in spices ( to taste).

Pour into two unbaked pie crusts.  ( consistency of pumpkin pie mix)
Bake at 350F until brown

Sweet Potato Pie

INGREDIENTS (Serves 3-8)
     1 1/2 lb  sweet potatoes
     1 cup     granulated sugar
     12 Tbsp   unsalted butter (or use corn-oil margarine)
     2         eggs
     1 tsp     vanilla
     1/2 tsp   nutmeg
     1         pie crust, unbaked

Boil potatoes until tender (20-30 minutes).  Drain and peel.

In a blender, put the potatoes, sugar and butter.  Mix up a little, 
then add eggs, vanilla and nutmeg.

Blend ingredients together well, until mixture is very smooth.

Pour into unbaked pie shell and bake at 375 deg. F for 45-55 minutes 
until filling is set.

                              Gateau de Patate
                            ((Sweet Potato Pie))
Preheat oven to 425F degrees

     For the crust:
         1-1/2 cups  flour
             3 Tbs.  sugar
           1/2 tsp.  salt
           1/8 tsp.  cinnamon, ground ginger, ground
                        allspice, nutmeg (each)
              pinch  ground cloves, white pepper (each)
            1/2 cup  shortening
           3-4 Tbs.  orange juice, chilled
            1/4 cup  unsweetened grated coconut, lightly
   For the filling:
            2/3 cup  raisins
            1/2 cup  dark rum
                  4  eggs
            1/2 cup  sugar
              1 cup  dark brown sugar, packed
             3 Tbs.  butter, melted
         2-1/2 cups  cooked sweet potatoes, mashed
           1/2 tsp.  salt
           1/4 tsp.  nutmeg, ground allspice (each)
              pinch  ground cloves
              1 cup  heavy cream, scalded
                  3  ripe bananas, mashed
   For the topping:
              1 cup  unsalted cashews, halved
             3 Tbs.  butter
            1/4 cup  light brown sugar, packed

To make crust: Sift together the flour and other dry ingredients into
a bowl.  Add the shortening, cut into bits, and blend until the
mixture resembles meal.  Add the orange juice, toss until it is
incorporated, and form the dough into a ball.  Dust it with flour,
wrap in wax paper, and chill for 2 hours.  Then roll out dough 1/8
inch thick on a lightly floured surface and fit it into a deep
10-inch pie plate.  Trim off excess leaving a 1-inch overhang and
fold the overhang to make a decorative edge.  Sprinkle the shell with
the coconut, pressing it lightly into the dough, and chill, covered,
for at least 15 minutes.

To make filling: Macerate the raisins in the rum.  Beat the eggs with
the white sugar until very thick, then beat in the dark brown sugar
and melted butter and beat until well combined.  Stir in the
remaining ingredients and the rum raisin mixture.

Pour the filling into the pie shell and bake in the lower third of
the oven for 30 minutes, then reduce heat to 375F, transfer the pie
to the middle of the oven, and bake 15 minutes more, or until a knife
inserted in the center comes out clean.

To make the topping: In a skillet saute the nuts in the butter for 2
minutes, stirring constantly.  Transfer them to a bowl with a slotted
spoon and toss with the brown sugar until they are coated.  Spread on
a plate to cool.  Arrange the nuts close together on top of the pie
and run under a preheated broiler for 1-2 minutes or until the nuts
are glazed.  Cool the pie on a rack.

Serve with whipped cream.

Shortening: The recipe called for lard, but I used butter and it
worked fine.  I also used the food processor (on pulse) to make the
dough, and it worked beautifully.  But after 2 hours in the fridge
the dough was like a rock; so either don't chill it that long or
allow for plenty of time for it to get soft enough to roll out.  (I
did the latter perforce.)

I cut down the amount of dark brown sugar to about 2/3 cup and this
was about right for my taste; you may want to do likewise (or
contrariwise) for yours.  And I substituted pecans for the cashews:

Also remember that if you use a pyrex pie plate the oven temperatures
should be 25F lower than specified here (I forgot and it cost me the
decorative edge of the crust).

     Title: Sweet Potato Pie

      3 ea large sweet potatoes
      2 ea Eggs, separated
    1/4 t  nutmeg
    1/4 t  salt
      2 T  brown sugar
      1 ea Prepared pie crust
      2 T  powdered sugar

Boil sweet potatoes until tender. Peel and mash.
Preheat oven to 300 degrees. Beat in egg yolks, nutmeg, salt, and brown
sugar, then stir until potatoes are creamy. Spoon sweet potatoes into pie
crust and bake for 25 minutes, until crust is golden. Cool.
Beat egg whites with powdered sugar until stiff. Spread meringue over top
of pie, and bake at 300 degrees until meringue is lightly browned. Serve hot.

Sweet Potato Pie

3/4 c. lightly packed light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tb.molasses
1 1/2 c. mashed cooked sweet potatoes (3-4 large potatoes)
2/3 c. half and half
2 eggs, separated
6 Tb. dry sherry
1 partially baked 9" pie shell

Mix sugar, salt, cinnamon and nutmeg. Add molasses and sweet potatoes;
beat well. Stir in half and half, egg yolks, and sherry. Beat the
whites till stiff, fold in, and pour into partially baked pie shell.
Put in a preheated 425 degree oven. Reduce heat to 375 and bake about
35 min., until pie is browned and set in the middle. Serve warm or
cold with whipped cream.


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