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Mash sweet potato, and add egg, sugar, milk, and spices. 3. Fully combine. 4. Pour filling into unbaked pie dough crust, and bake. Step 1: Boil. Put your 1 pound (453.59 grams) of sweet potatoes in a pot and cover it with water. Boil for 40 to 50 minutes or until the potato is fork-tender.

Classic Sweet Potato Pie Recipe

Runny Sweet Potato Pie Filling. A runny sweet potato pie filling is a pie filling that is made with sweet potatoes and is thin and runny. It is often used in pies and pastries. Using sweet potatoes as an ingredient yields a sweet potato pie recipe that is jam-packed with cinnamon, nutmeg, and mashed sweet potatoes with hints of orange and vanilla.

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Preheat the oven to 375 degrees Fahrenheit for pie or tart pastry blind baking. Remove the pie or tart pastry blind from the oven after 20 minutes, then pierce the bottom with a fork to prevent bubbles from forming. Return the pie to the oven for another 15 to 20 minutes, or until the crust is golden all over.

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The easiest way to tell if a sweet potato pie is done is to insert a knife into the center of the pie. If the knife comes out clean, the pie is done. If the knife has sweet potato filling on it, the pie needs to bake for longer. A sweet potato pie is one of my family's favorite meals. It is possible for the pie to become tough and pull away.

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Roast the sweet potatoes: Preheat oven to 450 degrees F. Wrap sweet potatoes in foil and bake for 30-40 minutes until soft (baking time varies based on the size of your sweet potatoes). Then, remove them from the oven, open the foil and let the sweet potatoes cool. Slow cook the sweet potatoes.

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Make the Filling. Let the sweet potatoes cool, and then cut them in half length-wise. Scoop the sweet potato flesh into a large bowl and mash with a potato masher. Stir in melted butter. 6 tablespoons Unsalted butter, melted. Whisk together the sugar, flour, cinnamon, clove, nutmeg, and salt in a separate small bowl.

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Once the sweet potatoes are cool to the touch, peel and discard the skin. Gather 3 cups of sweet potato flesh. Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.

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When you want to know if sweet potato pie is done cooking, you need to pay attention to the color of the filling. The right color for sweet potato pie should be golden-brown. If the filling is still pale, you should return it to the oven. As per further USDA guidelines, sweet potato pie should be baked at 400° Fahrenheit (204° Celsius) for 25.

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No peeling or chopping required, just one hour at 375°F. 2. Not using canned milk. All custard pies require dairy of some kind; most rely on milk, cream, or half-and-half. But as sweet potato has Southern roots — a region with high temperatures — canned milk is more distinct to the birthplace of sweet potato pie.

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Place the sweet potato flesh in a large mixing bowl (or the bowl of a stand mixer). Use an electric mixer to mash the sweet potato until smooth. Mix in the butter and brown sugar. Then mix in the eggs, followed by the heavy whipping cream. Finally, beat in the vanilla, salt and spices.

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Transfer the filling to a clean bowl. Add a small squeeze of lemon juice and a pinch of salt—just a little. It shouldn't be enough to affect the flavor of the filling. Use a spoon to mash the filling a little more, allowing the sweet potato's juices to come out from the filling.

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Reduce the oven temperature to 350°F. Place the unbaked pie crust on a foil lined, rimmed baking sheet. Pour the pie filling into the crust and bake in the center of the oven for 55 to 60 minutes, or until the pie is set and a toothpick inserted in the center comes out mostly clean.

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Run cooked sweet potatoes through a potato ricer and put through a strainer to remove the strings. In a large bowl combine all ingredients (except pie shell). Mix with an electric mixer until smooth. Pour into uncooked 9″ pie crust and bake for 55-60 minutes or until set. Cool to room temperature before serving.

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Make the Filling - Measure out 2 cups of sweet potato puree and transfer to a bowl of a stand mixer. Using the paddle attachment, mix on the lowest setting (stir) for about 30 seconds. Scrape down the sides of the bowl with a spatula. Add the brown and granulated sugar, and mix on low speed for 10 seconds.

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The pie is done when the pie appears to be set everywhere except the very center. The center of the pie is still just a little jiggly. When you stick a knife or toothpick into the pie filling, it will come out clean, but will be a little moist. An instant-read thermometer will read 175 degrees Fahrenheit when inserted into the pie filling.

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How to make a perfect filling Rose McGee, the founder of Sweet Potato Comfort Pies, carries four homemade sweet potato pies to the food volunteer tent at George Floyd Square in Minneapolis on.