3 c. sweet potatoes
2 eggs, beaten
1 stick butter
1 tsp. cinnamon
1 1/2 c. sugar
1/2 c. evaporated milk
1 c. chopped pecans
1 c. mini marshmallows
1 c. coconut
Mix all ingredients together and pour into unbaked pie shell. Bake at 350 degrees until golden brown.
2 c. mashed sweet potatoes
1/2 c. sugar
1/4 tsp. salt
1 1/2 c. condensed milk
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Mix together and put in pie shell. Bake at 400 degrees for 15 minutes. Then at 350 degrees for 50 minutes.
1 1/3 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter –cut small pieces
2 tablespoons chilled solid vegetable shortening –cut small pieces
3 tablespoons ice water –or more if needed
2 large yams (red-skinned sweet potatoes)
1 cup golden brown sugar – (packed)
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1 large egg white –beaten to blend
For Crust: Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)
For Filling: Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
Position rack in bottom third of oven; preheat to 400 degrees. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust. Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)
Comments: Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like.
This recipe for Sweet Potato Pie V serves/makes 8.