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.
Melt Crisco.
Add sugar and eggs.
Mix, then add flour, 1/2 cup at a time.
Add milk and more flour until hard enough to roll.
Cut into squares and fill with favorite pie filling.
May be used as a pie shell.
Makes great old fashion sweet potato pies.
Makes a lot.
Bake the sweet potatoes in the oven until done; let them cool.
Mash the potatoes with the butter; add the sugars and the eggs, stir.
Add the pudding mix, stir up real good.
Add the pinch of salt, nutmeg, and cinnamon.
Add the milk and stir up real good.
Pour the mixture in the pie crust.
Put the pie in the oven at 350\u00b0F Bake 45 minutes or 1 hour.
Mix all ingredients together; pour into an uncooked pie shell. Bake at 400\u00b0 for 10 minutes.
Turn oven to 350\u00b0 until knife inserted into center of pie comes out clean.
Place sweet potatoes into a large pot
Lightly grease a 9-inch pie plate (not deep dish) with
Combine sweet potatoes, brown sugar, margarine, egg yolks, spices and salt in a large mixing bowl; beat until light and fluffy.
Add evaporated milk; mix until combined.
Beat egg whites until foamy; gradually add sugar, beating until stiff.
Fold into potato mixture.
Pour filling into pie shell.
Bake at 400\u00b0 for 10 minutes; reduce heat to 350\u00b0 and bake additional 45 to 50 minutes or until set.
Cool.
Top with whipped cream if desired.
Mix all ingredients and pour into pie shell and cook until slightly thick.
Good hot with butter on it.
Cook and drain potatoes.
Put in mixing bowl, add other ingredients and beat thoroughly.
Pour into unbaked pie shell and bake for 30 minutes at 250\u00b0.
Combine all ingredients at high speed with mixer.
Add flavors.
Pour into 9-inch pie plate.
Bake at 375\u00b0 for 1 hour.
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.
Place cubed and peeled sweet potato into steamer basket, then put
9-inch deep-dish pie plate; prick bottom with a
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.