The Thrillbilly Gourmet Sweet Potato Pie Southern Classic
While potatoes are still hot or at least warm, add butter and mash with masher or fork until only small lumps of potato remain. In a medium sized bowl, combine eggs, egg yolks, sugar, nutmeg, and salt with a whisk. Add bourbon, molasses, vanilla, and milk. Slowly add egg mixture to your sweet potatoes until combined.
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Preheat the oven to 375 degrees Fahrenheit for pie or tart pastry blind baking. Remove the pie or tart pastry blind from the oven after 20 minutes, then pierce the bottom with a fork to prevent bubbles from forming. Return the pie to the oven for another 15 to 20 minutes, or until the crust is golden all over.
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Step-by-Step Guide: Step 1: Preheat the Oven. Preheat your oven to 350°F (180°C). Step 2: Prepare the Crust. Unroll the pre-made pie crust or press the graham cracker crust into a 9-inch round pie dish or cake pan, forming the crust into the bottom and sides of the pan. Crimp the edges for a decorative touch.
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Instructions. . Preheat the oven to 425° and line a rimmed baking sheet it aluminum foil. Wash the sweet potatoes and prick them a few times with a fork. Place them on the baking sheet and bake for about 45 minutes or until tender. Remove from the oven and allow to cool enough to handle. Peel the potatoes when cool.
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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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Using a potato masher or hand mixer, mix well. Step 2: Add vanilla extract, brown sugar, white sugar, cinnamon, allspice, and salt. With an electric mixer (or stand mixer fitted with a whisk or paddle attachment) mix until well incorporated. Step 3: Add eggs and heavy cream and mix until smooth and creamy.
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Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside. 3. In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.
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Classic Sweet Potato Pie Recipe
For the filling. In a large bowl, mash the warm sweet potatoes with the reserved brown butter until only small lumps of potatoes remain; you should have about 2 cups of mashed sweet potatoes. Whisk the eggs, yolks, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together in a medium bowl. Whisk in the vanilla and milk.
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2 medium sweet potatoes, peeled, cooked, and mashed (1-1/3 cups) Step One: Preheat oven to 350°F. Prepare pastry and line 9-inch pie plate. Step Two: In a bowl beat eggs with a whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined.
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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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Prepare the cream cheese pie crust: Step 1: Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes). Step 2: Reduce the speed of the mixer and add in the flour and salt. Mix until the dough comes together.
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Preheat oven to 375 degrees Fahrenheit. Mash cooked sweet potatoes in a bowl. TOP TIP: I like to either bake my sweet potatoes in the air fryer or microwave them for 8-10 minutes. I never boil them. Add remaining ingredients and whisk until smooth and combined. Pour in prepared pie crust.
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Preheat oven to 425 degrees F. Place the pie crust dough on floured surface and roll into a 12" circle (you may need to let it rest for a few minutes to soften enough to roll it). Transfer to 9" round pie plate and crimp the edges. Pour the filling into the unbaked pie crust and cover the crust with a pastry shield.
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Mix filling. In a stand mixer with a paddle attachment, add the sweet potatoes and beat on medium-high speed until smooth. Add the butter, dark brown sugar, and eggs and mix until combined. Then add the cinnamon, nutmeg, all-spice, ginger, cloves, salt, evaporated milk, and vanilla extract.
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Blend together the milk and the sweet potatoes in a blender to make a smooth mixture. 3. Add the sugars, eggs, and spices to the blended potatoes and milk. Mix all together until smooth and creamy. 4. Pour the mixture into the 9 inch pie crust and bake for 10 minutes at 400* F and then 45-55 minutes at 350* F.
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A Tribute to Cooking Sweet Potato Pie with Cardamom & Saffron
Making the filling -- Center the oven rack, and preheat the oven to 375°F. Drop the potatoes into the bowl of a food processor, and process until smooth. Then, one at a time, process in each of the following ingredients: the butter, eggs, sugars, cream, bourbon, vanilla, and seasonings.
