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
ase with dried beans or pie weights. Bake for 10 mins
an over high heat. Cook sweet potato and sausages for 10 mins
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
amekins, or use a 9\" pie plate.
Heat the oil
arge bowl, whisk together the sweet potato, evaporated milk, brown sugar, eggs
enter. Add the combined mashed sweet potato, butter, egg and milk. Gently
ith a tomato slice and sweet potato mash. Dot with butter. Place
ides of a 9 inch pie pan.
Bake the graham
br>Start on the Okinawan Sweet Potato Pie Filling:.
Preheat the oven
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.
Place cubed and peeled sweet potato into steamer basket, then put
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.
Lightly grease a 9-inch pie plate (not deep dish) with