Angela's Deep Dish Sweet Potato Pie The Kitchenista Diaries

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Pour the sweet potato mixture into the prepared pie crust. Bake for 55-60 minutes, until the center of the pie barely jiggles when you shake it gently and a toothpick inserted into the center comes out clean. Let pie cool on a wire rack at room temperature for about 2 hours. Then either refrigerate or serve.

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Reduce the oven temperature to 350°F (180°C) . To prepare the filling: Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and bring the water to a simmer. Cook the sweet potatoes for 20 to 25 minutes or until fork tender.

Angela's Deep Dish Sweet Potato Pie The Kitchenista Diaries

Sweet potato - 1 pound of sweet potato with the skin left on.; Butter - ½ cup of butter, softened at room temperature.; Sugar - ¾ cup of white granulated sugar.; Milk - ½ cup milk at room temperature. For the creamiest pie filling, opt for whole milk. Eggs - 2 large eggs at room temperature.; Vanilla Extract - 2 teaspoons of vanilla extract. Pure vanilla extract will yield the best flavor.

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Preheat oven to 350˚F. 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.

Angela's Deep Dish Sweet Potato Pie The Kitchenista Diaries

2 Place sweet potatoes in a large mixing bowl and use a handheld mixer to beat them on medium-high speed for one minute. Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. 3 Mix on a low speed until blended, then increase the speed to medium-high and mix for two minutes.

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Step 3: Make the Filling. Add in the softened butter and mix until combined. Add the brown sugar and granulated sugar and mix until smooth, followed by the eggs. Finally add the heavy cream, flour, lemon juice, vanilla, salt, cinnamon, cloves, ginger, and nutmeg, and mix until smooth and combined.

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The sugars caramelize during the roasting process, lending a deeper flavor to your pie. To roast them, prick a few holes in your potatoes and bake them in a 425-degree oven for 45 to 50 minutes. After roasting, let the potatoes cool a bit so you can easily handle and skin them; a warm potato is easier to skin than a cold one.

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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.

Angela's Deep Dish Sweet Potato Pie The Kitchenista Diaries

Place in a pot with boiling water just covering the potatoes, and cook until fork-tender. Puree the cooked sweet potatoes in a food processor to get smooth consistency. In a large mixing bowl, combine mashed sweet potatoes and remaining ingredients, and stir to incorporate. Pour into pie shell, and bake for 60 minutes.

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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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Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove sweet potato from the pot and run under cold water. Remove and discard skin. Break sweet potato flesh apart and place in a bowl.

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HOW TO MAKE SWEET POTATO PIE: Preheat the oven to 350°F. First, poke holes all over the sweet potatoes and place them in a microwave-safe place. Microwave for 5 minutes flipping the potatoes over halfway through. Poke a knife through the potato, if there is no resistance they are ready, if not place them back in the microwave in 30-second.

Angela's Deep Dish Sweet Potato Pie The Kitchenista Diaries

Remove from oven and allow to cool completely. Once sweet potatoes are cooled, preheat oven to 350°F. Remove foil and skin from sweet potatoes. In a large bowl, mash sweet potatoes and butter until completely smooth. Whisk in sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg, salt and cloves.

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Step 9. Meanwhile, using an electric mixer on medium-high speed, beat remaining 1 cup heavy cream in a medium bowl until stiff peaks form, about 3 minutes. Reduce speed to low and add one 7.5-oz.

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Instructions. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with parchment paper or aluminum foil. Poke each sweet potato with a fork five or six times and place them on the prepared baking sheet. Roast until very tender, about 1 hour.

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Bake both the pie shell and the potatoes side by side for 45 to 50 minutes, rotating halfway through baking. The potatoes are finished baking when you insert the tip of a paring knife and they are soft. Remove from the oven and let cool on the baking sheet for about 10 minutes, or until they are cool enough to handle.