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Prepare the pie crust: Roll out the pie crust into an 11-inch round. Transfer it to a deep, 10-inch round tart pan and use it to line the bottom and sides of the pan, pressing the dough into the sides as needed. Refrigerate while the sweet potatoes bake and while preparing the filling, at least 30 minutes.
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Step 1. Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well. Step 2. Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes. Step 3. Preheat oven to 350 degrees.
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The addition of baking powder in a sweet potato pie recipe can help create a fluffier, more tender texture in the finished dessert. This is particularly beneficial for individuals who prefer a lighter consistency in their pies, as opposed to a denser, more custard-like texture. The use of baking powder can also contribute to a slightly higher.
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Preheat oven to 350 degrees F (175 degrees C). Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well. Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract.
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Cool the crust while you make the filling. Reduce the oven temperature to 375°F. To make the filling: In a large bowl, whisk together the eggs and sugars. Add the vanilla, melted butter, and cream and whisk to combine. Mix in the sweet potatoes. The filling should be smooth but thick. Stir in the spices.
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Preheat the oven to 350°F/180°C. Remove the sweet potatoes from heat, drain, and add butter. Using a potato masher or a potato ricer, mash the potatoes until there are no large chunks. You should get about 2 and half cups of mashed sweet potatoes. Add sugar, cinnamon, nutmeg, and salt and mix to combine.
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REDUCE HEAT to 350ºF. Bake 25-30 more minutes, or until a toothpick inserted in center comes out dry. If crust edges begin to brown or burn, cover with strips of aluminum foil until the pie is fully baked. Remove from oven, place on a wire rack and let cool.
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Put cooked sweet potatoes in a food processor and process until smooth. Add evaporated milk, eggs and vanilla and process again until combined. In a medium bowl, whisk together brown sugar, flour, cinnamon, pumpkin pie spice and baking powder. Add sweet potato mixture and fold until combined. Spray 9-inch round pie plate with PAM Baking spray.
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Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove sweet potato from the pot and run under cold water. Remove and discard skin. Break sweet potato flesh apart and place in a bowl.
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2 Place sweet potatoes in a large mixing bowl and use a handheld mixer to beat them on medium-high speed for one minute. Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. 3 Mix on a low speed until blended, then increase the speed to medium-high and mix for two minutes.
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1. Not baking the sweet potatoes. Many recipes for sweet potato pie call for steaming or boiling the sweet potatoes before making the filling. This leads to water-logged sweet potatoes. Instead, baking sweet potatoes whole concentrates their flavor and sweetness. Sure, the potato takes about an hour to bake, but there is no peeling or chopping.
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Bake both the pie shell and the potatoes side by side for 45 to 50 minutes, rotating halfway through baking. The potatoes are finished baking when you insert the tip of a paring knife and they are soft. Remove from the oven and let cool on the baking sheet for about 10 minutes, or until they are cool enough to handle.
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Make the Filling. Let the sweet potatoes cool, and then cut them in half length-wise. Scoop the sweet potato flesh into a large bowl and mash with a potato masher. Stir in melted butter. 6 tablespoons Unsalted butter, melted. Whisk together the sugar, flour, cinnamon, clove, nutmeg, and salt in a separate small bowl.
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TMB Studio. Preheat your oven to 425°F. On a lightly floured surface, roll your pie dough to an 1/8-inch-thick circle, and carefully transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the plated pie dough while you prepare the filling.
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If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the crust is pale and partially cooked.
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Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water; peel and mash sweet potatoes in a large bowl until smooth. Preheat the oven to 425 degrees F (220 degrees C). Mix together beaten eggs and melted butter in a medium bowl until well.
