arge pot over medium-high heat, add the oil, onion, garlic, sweet potato
amekins, or use a 9\" pie plate.
Heat the oil
o 325\u00b0F.
Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg
Peel and cook sweet potato.
Preheat oven to 425\u00b0.
Saute pecans in butter until butter is golden brown.
Watch closely, will burn.
Add sweet potato and cool.
Combine eggs, corn syrup, sugar, vanilla, lemon juice and salt; mix thoroughly.
Add sweet potato-pecan mix.
Pour into shell.
Bake 10 minutes.
Reduce heat to 325\u00b0.
Bake 40 minutes or until set.
Preheat oven t o350\u00b0F
Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.
for the candied sweet potato pie, boil, steam or microwave sweet potatoes until tender
o 325.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars, egg
ombine the onion, carrot, celery, potato, corn, broth, water, bouillon and
br>Start on the Okinawan Sweet Potato Pie Filling:.
Preheat the oven
or the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven
200 degrees C).
Place sweet potato, red potatoes, parsnips, and carrots
ase with dried beans or pie weights. Bake for 10 mins
oil in a medium pot. Add soaked peas, sweet potato slices and cardamom
an over high heat. Cook sweet potato and sausages for 10 mins
arge, heavy-bottomed pot over medium-high heat. Saute sweet potato, eggplant, and
ays.
Place sweet potatoes into a large pot and cover with
eeled sweet potato into steamer basket, then put basket into a large pot
ddition. Add mashed sweet potato, self-rising flour and pumpkin pie spice. Add
00b0F. For the sweet potato topping, place the sweet potato in a saucepan and
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.