Tips for SWEET POTATO PIE.....?!
I have this really good recipe, its amazing!. but i want to know what i can do to make it better!.Www@FoodAQ@Com
Answers:
Since the pie filling is already a brownish color, you may need to go by the color of the crust in order to tell if it's done!.
Some popular sweet potato pie toppings include whipped cream, meringue and pecans!.
To prevent burning your pie crust, wrap some aluminum foil around the edges of the crust before baking!.
Sweet potato pies can be kept for up to 3 days before serving, so if you have a large meal to make, you may want to bake your pie beforehand!.Www@FoodAQ@Com
SWEET POTATO PUMPKIN PIE
1 15 oz!. can Libby’s pumpkin pie filling
1 15 oz!. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum
Preheat oven to 350°F!.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth!.
Fill a 10-inch pie crust with the mixture!.
Bake for 1 1/2 hours!.
Remove from the oven and set aside for at least 20 minutes before serving!. Better when chilled!.
OR
CREAMY SWEET POTATO PIE
1 frozen regular pie crust (bake following directions on pkg!.; set aside)
3/4 c!. brown sugar
2 tbsp!. cornstarch
1/2 tsp!. salt
1 tsp!. ground cinnamon
1/2 tsp!. ground nutmeg
1/2 tsp!. ground ginger
1/4 tsp!. ground cloves
2 eggs
1 (16 oz!.) can sweet potatoes (2 c!.)
1 (12 oz!.) can evaporated milk
Beat sweet potatoes until smooth!. Set aside!. Mix brown sugar, cornstarch and spices in 3-quart saucepan until well blended!. Stir in eggs, sweet potatoes and evaporated milk until well blended!. Cook over medium heat, stirring constantly, until mixture thickens and boils!.
Boil and stir 2 minutes!. Cool 5 minutes!. Pour into pie crust!. Refrigerate 3 hours!. Spread top of pie with Redi Whip or any whipped cream!. Refrigerate any remaining pie immediately!.
Serves 6!.
OR
SWEET POTATO PIES
2 c!. sugar
3 big sweet potatoes
1 stick butter
2 tbsp!. vanilla
4 eggs
1/2 c!. sweet milk
1 tsp!. cinnamon
1 tsp!. allspice (optional)
2 deep dish frozen pie shells
Cook sweet potatoes until soft, then drain and mix in all other ingredients; mix well!. Pour into pie shells and cook about 30 minutes until done (firm in middle)!. You can mix in coconut also if desired
JMWww@FoodAQ@Com
1 15 oz!. can Libby’s pumpkin pie filling
1 15 oz!. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum
Preheat oven to 350°F!.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth!.
Fill a 10-inch pie crust with the mixture!.
Bake for 1 1/2 hours!.
Remove from the oven and set aside for at least 20 minutes before serving!. Better when chilled!.
OR
CREAMY SWEET POTATO PIE
1 frozen regular pie crust (bake following directions on pkg!.; set aside)
3/4 c!. brown sugar
2 tbsp!. cornstarch
1/2 tsp!. salt
1 tsp!. ground cinnamon
1/2 tsp!. ground nutmeg
1/2 tsp!. ground ginger
1/4 tsp!. ground cloves
2 eggs
1 (16 oz!.) can sweet potatoes (2 c!.)
1 (12 oz!.) can evaporated milk
Beat sweet potatoes until smooth!. Set aside!. Mix brown sugar, cornstarch and spices in 3-quart saucepan until well blended!. Stir in eggs, sweet potatoes and evaporated milk until well blended!. Cook over medium heat, stirring constantly, until mixture thickens and boils!.
Boil and stir 2 minutes!. Cool 5 minutes!. Pour into pie crust!. Refrigerate 3 hours!. Spread top of pie with Redi Whip or any whipped cream!. Refrigerate any remaining pie immediately!.
Serves 6!.
OR
SWEET POTATO PIES
2 c!. sugar
3 big sweet potatoes
1 stick butter
2 tbsp!. vanilla
4 eggs
1/2 c!. sweet milk
1 tsp!. cinnamon
1 tsp!. allspice (optional)
2 deep dish frozen pie shells
Cook sweet potatoes until soft, then drain and mix in all other ingredients; mix well!. Pour into pie shells and cook about 30 minutes until done (firm in middle)!. You can mix in coconut also if desired
JMWww@FoodAQ@Com
I like adding one shot of a good bourbon or cognac to mine, It kicks it up a notch!Www@FoodAQ@Com
a little honeyWww@FoodAQ@Com