Betty Sweet Potato Casserole
STEP ONE: Preheat the oven to 375 degrees F. STEP TWO: Line the pie crust with parchment and fill with pie weights, then bake in the preheated oven for 8 minutes. STEP THREE: Meanwhile, prepare the filling by mixing the sweet potato, sweetened condensed milk, eggs, brown sugar, cinnamon, vanilla, and nutmeg until smooth.
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Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or aluminum foil. Place sweet potatoes on the prepared baking sheet. Bake in preheated oven for 45 to 60 minutes, until sweet potatoes are fork-tender. Remove from the oven and allow to sit until cool enough to handle.
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In a separate medium bowl, whisk together eggs, yolks, sugar, nutmeg, and salt; stir in bourbon, molasses, and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine. Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar.
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In a large bowl, blend sweet potatoes and sugar with a hand mixer. Add one egg, then beat the mixture. Add the second egg and beat again. Add softened butter, pudding mix, condensed milk, cinnamon and vanilla. Mix well. Pour into the unbaked pie crust and bake for 40-50 minutes.
Recipe Sweet Potato Pie
Instructions. Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
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1) Mash Potatoes. Roast the sweet potatoes at 425°F (220°C) for 40-50 minutes. Use a spoon to scrape out the flesh and transfer it to a large mixing bowl. Mash the sweet potato puree with softened butter. For a rustic pie use a potato masher. For a smooth pie use a hand mixer or food processor.
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Preparation. Step 1. Heat the oven to 425 degrees and line a baking sheet with parchment; set aside. Step 2. Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes.
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2 c Sweet Potatoes, Peeled, Cooked And Mashed; 2 Eggs, Slightly Beaten; 1 c Brown Sugar, Firmly Packed; 2 tsp Pumpkin Pie Spice; 1 can Evaporated Milk
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Peel 3 pounds sweet potatoes, cut into 2-inch chunks, and place in a large saucepan. Add 1 tablespoon of the kosher salt and add enough cool water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are very tender, about 20 minutes.
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Sweet Potato Mixture: 3/4 cup sugar; 1/4 teaspoon salt; 1/4 teaspoon vanilla; 2 cups mashed sweet potatoes; 1 egg, well beaten; 1/4 cup butter; PROCESS. Combine Crust Mixture in mixing bowl and put to one side. Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. Pour Sweet Potato Mixture into.
Nothing in the House Sweet Potato Pie with Cornmeal Crust
Place the insides of the sweet potatoes in a large bowl and mash with a fork until completely smooth. Add the brown sugar, cinnamon, eggs, and flour to the bowl as well. Beat on low speed until everything is blended well. Pour the sweet potato filling into the pie dish on top of the crust. Spread evenly with a spoon.
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How To Make Sweet Potato Casserole. Step 1. Boil 5 peeled and cubed sweet potatoes in a large saucepan for about 20 minutes, or until fork tender. Step 2. Preheat the oven to 350 degrees F and spray a 9×13 baking dish with cooking spray. Drain the cooked sweet potatoes and mash them using a potato masher or hand mixer.
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Boiling sweet potatoes tends to be quicker and yield a softer texture, perfect for those who prefer a creamier casserole. On the other hand, baking preserves the natural sweetness of the sweet potato, often intensifying its flavor, leading to a richer taste in the final dish. Additionally, baking reduces the water content, potentially resulting.
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Preheat oven to 400°F. Pierce sweet potatoes with a fork. Place on a parchment-lined baking sheet. Bake until tender, about one hour. Cool the roasted potatoes to room temperature or store them overnight in the refrigerator. When the potatoes are cool, preheat the oven to 375°F. Peel the roasted sweet potatoes.
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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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Preheat oven to 350°. Combine sweet potatoes, sugar, salt, cinnamon, ⅔ cup melted butter, milk, eggs, and vanilla and orange extracts. Mix well. Spoon mixture into baked pie shells. Combine brown sugar, remaining ⅔ cup butter, flour, and pecans in a small bowl; mix well. Top each pie with pecan mixture. Bake for 45 to 50 minutes or until.
