SizzlininIN
Master Chef
Anyone have a good Sweet Potato Pie that they make and every raves about?
Need Sweet Potato Pie
- Thread starter SizzlininIN
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PA Baker
Master Chef
Sizz, it's not a pie but a Bourbon Sweetpotato Bundt Cake that is out of this world. I did it for Turkey Day last year and it was a hit. Even with people who don't like sweetpotatoes or bourbon. Would you like the recipe?
choclatechef
Washing Up
My 2 crust sweet potato pie is on Southerncook's Thanksgiving thread.
kansasgirl
Senior Cook
This one is excellent - it makes 2 one crust pies. You can sub 1/2 the orange juice for bourbon or grand marnier - fabulous!
Glorious Sweet Potato Pie
2 prepared pie crusts (can also make crusts from scratch)
Crust:
1/4 c Coconut
1 tb Sugar
2 tb Maple syrup
Filling:
3 1/2 c Mashed sweet potatoes
1/2 c Butter, melted
6 Eggs
1 c Sugar
1 ts Cinnamon
1/2 ts Salt
1/2 ts Cloves
1/2 c Milk
1/2 c Half & half
1/2 c Coconut milk
1/2 c Maple syrup
1/2 c Orange juice (can sub 1/2 OJ for bourbon or grand marnier)
2 tb Candied ginger, minced
1 ts Vanilla
1 ts Orange extract
1 c Walnuts, chopped
Topping:
1 tb Grated orange peel
1 c Whipping cream, whipped
Preheat oven to 425F
1.In small bowl, combine crust ingredients; mix well. Spread half of mixture evenly over bottom of each prepared crust; refrigerate.
2.In medium bowl, combine sweet potatoes and butter; mix well. Set aside.
3.In large bowl, combine eggs and sugar; beat well. Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. Stir in walnuts.
4.Pour mixture into prepared crusts. Bake pies for 10 minutes. Reduce temperature to 350F; bake an additional 45-55 minutes or until pies are just set in the middle, do not overcook. Cool completely on wire racks.
5.Just before serving, fold orange peel into whipped cream. Serve pies with whipped cream.
Glorious Sweet Potato Pie
2 prepared pie crusts (can also make crusts from scratch)
Crust:
1/4 c Coconut
1 tb Sugar
2 tb Maple syrup
Filling:
3 1/2 c Mashed sweet potatoes
1/2 c Butter, melted
6 Eggs
1 c Sugar
1 ts Cinnamon
1/2 ts Salt
1/2 ts Cloves
1/2 c Milk
1/2 c Half & half
1/2 c Coconut milk
1/2 c Maple syrup
1/2 c Orange juice (can sub 1/2 OJ for bourbon or grand marnier)
2 tb Candied ginger, minced
1 ts Vanilla
1 ts Orange extract
1 c Walnuts, chopped
Topping:
1 tb Grated orange peel
1 c Whipping cream, whipped
Preheat oven to 425F
1.In small bowl, combine crust ingredients; mix well. Spread half of mixture evenly over bottom of each prepared crust; refrigerate.
2.In medium bowl, combine sweet potatoes and butter; mix well. Set aside.
3.In large bowl, combine eggs and sugar; beat well. Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. Stir in walnuts.
4.Pour mixture into prepared crusts. Bake pies for 10 minutes. Reduce temperature to 350F; bake an additional 45-55 minutes or until pies are just set in the middle, do not overcook. Cool completely on wire racks.
5.Just before serving, fold orange peel into whipped cream. Serve pies with whipped cream.
PA Baker
Master Chef
This one sounds good, too. A different twist on a sweet potatoe pie.
GINGER SWEET-POTATO PIE WITH CINNAMON MERINGUE
For filling
2 pounds sweet potatoes (about 4 medium)
3/4 cup milk
1/2 cup heavy cream
1/3 cup sugar
2 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg a pinch ground cloves
1/4 cup crystallized ginger* (about 2 ounces)
pastry dough
pie weights or raw rice for weighting shell
For meringue
1 cup sugar
2 teaspoons cinnamon
5 large egg whites
*available at some supermarkets and specialty foods shops
Make filling:
Preheat oven to 400°F. and line a baking sheet with foil.
Prick sweet potatoes in several places with a fork and on baking sheet bake in middle of oven until very soft, 1 to 1 1/4 hours. When potatoes are cool enough to handle, halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use. In a food processor purée flesh with all remaining filling ingredients except ginger until smooth. Finely chop ginger and stir into filling. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
Preheat oven to 375°F.
Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 10 minutes more. Pour filling into shell and bake pie in middle of oven 40 minutes.
Make meringue after pie has baked 30 minutes:
In a large metal bowl stir together sugar and cinnamon until combined well. Set bowl over a saucepan of simmering water and add whites, stirring until sugar is dissolved. Remove bowl from heat and with an electric mixer beat whites until they hold stiff, glossy peaks.
Mound meringue in center of hot filling and spread almost to edge of pie. Bake pie in middle of oven until meringue is golden brown, 12 to 15 minutes more. Serve pie warm or at room temperature.
Serves 6 to 8.
Gourmet
November 1998
GINGER SWEET-POTATO PIE WITH CINNAMON MERINGUE
For filling
2 pounds sweet potatoes (about 4 medium)
3/4 cup milk
1/2 cup heavy cream
1/3 cup sugar
2 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg a pinch ground cloves
1/4 cup crystallized ginger* (about 2 ounces)
pastry dough
pie weights or raw rice for weighting shell
For meringue
1 cup sugar
2 teaspoons cinnamon
5 large egg whites
*available at some supermarkets and specialty foods shops
Make filling:
Preheat oven to 400°F. and line a baking sheet with foil.
Prick sweet potatoes in several places with a fork and on baking sheet bake in middle of oven until very soft, 1 to 1 1/4 hours. When potatoes are cool enough to handle, halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use. In a food processor purée flesh with all remaining filling ingredients except ginger until smooth. Finely chop ginger and stir into filling. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
Preheat oven to 375°F.
Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 10 minutes more. Pour filling into shell and bake pie in middle of oven 40 minutes.
Make meringue after pie has baked 30 minutes:
In a large metal bowl stir together sugar and cinnamon until combined well. Set bowl over a saucepan of simmering water and add whites, stirring until sugar is dissolved. Remove bowl from heat and with an electric mixer beat whites until they hold stiff, glossy peaks.
Mound meringue in center of hot filling and spread almost to edge of pie. Bake pie in middle of oven until meringue is golden brown, 12 to 15 minutes more. Serve pie warm or at room temperature.
Serves 6 to 8.
Gourmet
November 1998
