for the candied sweet potato pie, boil, steam or microwave sweet potatoes until tender
br>Start on the Okinawan Sweet Potato Pie Filling:.
Preheat the oven
ides of a 9 inch pie pan.
Bake the graham
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans.
Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.
Place sweet potatoes into a large pot
Lightly grease a 9-inch pie plate (not deep dish) with
In a large mixing bowl, combine sweet potatoes, sugar, cinnamon, ginger, nutmeg and salt.
Add eggs; with a fork, lightly beat eggs into sweet potato mixture.
Add the evaporated milk; mix well.
Place a pastry lined 9-inch pie plate on oven rack; pour in sweet potato mixture slowly.
Cover edge of pie with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil.
Bake for 25 to 30 minutes more or until a knife inserted off-center comes out clean. Cool on wire rack.
Cover and chill to store.
Serves 8.
Mix all ingredients together and pour into 2 pie shells and bake at 350\u00b0 for 25 to 30 minutes or until well done.
Prepare pie shells.
Preheat oven to 425 degrees.
Blend sweet potato until all the lumps are gone.
Beat eggs lightly in large bowl.
Stir in remaining ingredients in order given.
Pour into pie shell.
Bake for 15 minutes at 425F degrees.
Reduce temperature to 350 degrees and bake for 40-50 minutes.
Insert toothpick in center to test, should come out clean.
Cool on wire rack.
Combine all ingredients.
Pour into pie shell.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 325\u00b0 and bake 40 minutes or until the pie is done when knife comes out clean.
Preheat oven to 350\u00b0.
Smash sweet potato, then mix with remaining ingredients; pour into pie shell.
Bake at 350\u00b0.
Mix sugar, flour, spice and salt in a large bowl. Stir in pumpkin (sweet potato), milk and eggs.
Pour half of the mixture into each pastry shell.
Place on cookie sheet.
Bake at 350\u00b0 for 40 to 45 minutes or until tests done.
Serve with whipped cream.
o 2 days.
Place sweet potatoes into a large pot
Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Drain sweet potatoes.
Add cinnamon, salt and sugars.
Mix with fork.
In separate bowl, beat eggs, vanilla and honey by hand.
Slowly pour egg mixture into sweet potato mixture.
Beat with mixer until smooth.
Pour into pie shell.
Top with pecans. Bake at 350\u00b0 for about 1 hour.
Place cubed and peeled sweet potato into steamer basket, then put
Blend smooth all but pumpkin or sweet potato with 1/2 cup of the water.
When smooth, add remaining liquid and as much of the pumpkin or sweet potato as the blender can whiz.
Pour contents in with remaining squash.
Stir well.
Cook over medium heat in a saucepan, stirring constantly, for about 10 minutes.
Pour into baked pie crust.
Chill.
To serve, sprinkle coconut on top or soy whipped cream.
9-inch deep-dish pie plate; prick bottom with a
Preheat oven to 375 degrees.
Drain and mash sweet potato.
Mix all ingredients in a bowl.
Divide mixture into 3 pie shells. Careful not to over fill.
Bake at 375 degrees for approximately 60 minutes or until it no longer jiggles in the center.