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 toasted 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: good. 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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