for the candied sweet potato pie, boil, steam or microwave sweet potatoes until tender
To Make the Shortbread Crust.
Preheat oven to 300
inch pie pan.
Bake the graham cracker crust in preheated
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.
epare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will
Place sweet potatoes into a large pot
Peel and dice sweet potatoes. Boil until tender, about
ightly grease a 9-inch pie plate (not deep dish) with
9-inch deep-dish pie plate; prick bottom with a
(175 degrees C). Place sweet potatoes in an aluminum foil
Place sweet potatoes and orange peel into
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.
Heat oven to 350 degrees F. In large bowl whisk or stir together all ingredients except pie crust; mix until well blended.
Unroll pie crust; press into 9-inch pie pan. Crimp edges as desired. Pour sweet potato mixture into pie crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean, covering crust with foil if it browns too quickly. Cool completely. Serve immediately or refrigerate.
Prepare pie crust according to recipe directions.
Mix all ingredients together and pour into pie shell.
Bake at 350\u00b0 for about 40 minutes or until knife inserted in the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie pan.
Mix sweet potatoes, sugar, butter, milk, eggs, vanilla extract, nutmeg, and cinnamon together in a bowl; pour sweet potato mixture into the prepared pie crust.
Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour.
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.
Preheat oven and baking sheet to 375\u00b0.
Remove pie crust from freezer.
Meanwhile, in medium bowl, beat sweet potatoes until smooth.
Mix butter and sugar.
Beat in eggs, one at a time.
Mix in nutmeg, salt and evaporated milk.
Re-crimp edge of pie crust to stand 1/2-inch above rim.
Place pie crust on preheated baking sheet.
Pour filling into pie crust.
Bake in the center of oven for 60 to 65 minutes or until knife inserted in center comes out clean.
Cool completely before serving.
Makes 8 servings.
reased baking pan.
Bake crust in the preheated oven until
Prepare Pie Crust with high fluted edge.
Bake and cool. Combine in a bowl; Sweet Potatoes, Milk, Eggs, Sugar, Coconut, Pecans and Vanilla.
Pour into Pie Crust.
Microwave at Medium for 20 minutes or until center is almost set.
Let stand and cool.
Top with Whip Cream when serving.