From: vida@skagit.bu.edu (Vida Jakabhazy)
Newsgroups: rec.food.cooking
Subject: RECIPES: Sweet Potato Pie
Date: 16 Nov 92 20:07:38 GMT
Organization: Boston University Center for Remote Sensing


In article <1992Nov16.114034.1@crcvms.unl.edu> phoffman@crcvms.unl.edu writes:
>I would be grateful for a good sweet potato pie recipe or something like
>it for the holiday.
>Please respond to the address below. Thank you!

Here are a bunch I gleaned off the net in the last year and a half.
Enjoy!

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Someome requested this a few weeks ago.  It's VERY rich but good.
I've eaten it, but haven't tried to make it. 

                   Lucille's Sweet Potato Pie

    6 medium Sweet potatoes        (use the rounder ones)
    3 sticks of butter
  1.5 cup sugar                     (2 cups if you want)
    3 eggs  ( beaten)
    1  tsp cinnamon
    1  tsp allspice
    1/4 tsp salt    

    2 -  9" pie crusts

Boil sweet potatoes in their jackets until cooked.  - thin knife goes
through.  Beat the eggs.  Put butter & sugar in a large bowl.  Peel
hot potatoes - with knife cut top and peel down, removing any
stringiness from the potato with the skin, cut bottoms.  Place hot
peeled potatoes on the butter in the bowl with sugar, CRUSH together.
Add beaten eggs.  Stir in spices ( to taste).

Pour into two unbaked pie crusts.  ( consistency of pumpkin pie mix)
Bake at 350F until brown


SWEEPTO-PIE(D)           USENET Cookbook           SWEEPTO-PIE(D)

SWEET POTATO PIE

     SWEEPTO-PIE - A very simple holiday sweet potato pie

     This is an extremely simple and extremely good pie recipe.
     You can even cheat and use store-bought pie crusts, in which
     case the whole thing takes about 5 minutes to put together.

INGREDIENTS (Serves 3-8)
     1 1/2 lb  sweet potatoes
     1 cup     granulated sugar
     12 Tbsp   unsalted butter (or use corn-oil margarine)
     2         eggs
     1 tsp     vanilla
     1/2 tsp   nutmeg
     1         pie crust, unbaked

PROCEDURE
          (1)  Boil potatoes until tender (20-30 minutes).  Drain
               and peel.

          (2)  In a blender, put the potatoes, sugar and butter.
               Mix up a little, then add eggs, vanilla and nut-
               meg.

          (3)  Blend ingredients together well, until mixture is
               very smooth.

          (4)  Pour into unbaked pie shell and bake at 375 deg. F
               for 45-55 minutes until filling is set.

NOTES
     If you don't want to make your own pie shell, I find that
     the Pet Ritz factory pie shells work well.

RATING
     Difficulty: easy.  Time: 30 minutes preparation, 1 hour bak-
     ing.  Precision: approximate measurement OK.

CONTRIBUTOR
     Susan Liebeskind
     Georgia Institute of Technology, Atlanta, Georgia, USA
     shl%gitpyr@gatech.csnet


This isn't the sweet potato pie recipe that one poster requested,
that had pineapple and marshmallows in it, but it's unusual, rich,
and delicious.  I made it last year for Thanksgiving and will
probably make it again this year (unless I decide instead to make
that pumpkin cheesecake that someone else posted recently -- one of
the first things I saw on this bboard!).

Happy Thanksgiving,
Suzanne

                              Gateau de Patate
                            ((Sweet Potato Pie))
Serves 8-10
Makes 1 pie
Preheat oven to 425F degrees

     For the crust:
         1-1/2 cups  flour
             3 Tbs.  sugar
           1/2 tsp.  salt
           1/8 tsp.  cinnamon, ground ginger, ground
                        allspice, nutmeg (each)
              pinch  ground cloves, white pepper (each)
            1/2 cup  shortening
           3-4 Tbs.  orange juice, chilled
            1/4 cup  unsweetened grated coconut, lightly
                        toasted
   For the filling:
            2/3 cup  raisins
            1/2 cup  dark rum
                  4  eggs
            1/2 cup  sugar
              1 cup  dark brown sugar, packed
             3 Tbs.  butter, melted
         2-1/2 cups  cooked sweet potatoes, mashed
           1/2 tsp.  salt
           1/4 tsp.  nutmeg, ground allspice (each)
              pinch  ground cloves
              1 cup  heavy cream, scalded
                  3  ripe bananas, mashed
   For the topping:
              1 cup  unsalted cashews, halved
             3 Tbs.  butter
            1/4 cup  light brown sugar, packed

To make crust: Sift together the flour and other dry ingredients into
a bowl.  Add the shortening, cut into bits, and blend until the
mixture resembles meal.  Add the orange juice, toss until it is
incorporated, and form the dough into a ball.  Dust it with flour,
wrap in wax paper, and chill for 2 hours.  Then roll out dough 1/8
inch thick on a lightly floured surface and fit it into a deep
10-inch pie plate.  Trim off excess leaving a 1-inch overhang and
fold the overhang to make a decorative edge.  Sprinkle the shell with
the coconut, pressing it lightly into the dough, and chill, covered,
for at least 15 minutes.

To make filling: Macerate the raisins in the rum.  Beat the eggs with
the white sugar until very thick, then beat in the dark brown sugar
and melted butter and beat until well combined.  Stir in the
remaining ingredients and the rum raisin mixture.

Pour the filling into the pie shell and bake in the lower third of
the oven for 30 minutes, then reduce heat to 375F, transfer the pie
to the middle of the oven, and bake 15 minutes more, or until a knife
inserted in the center comes out clean.

To make the topping: In a skillet saute the nuts in the butter for 2
minutes, stirring constantly.  Transfer them to a bowl with a slotted
spoon and toss with the brown sugar until they are coated.  Spread on
a plate to cool.  Arrange the nuts close together on top of the pie
and run under a preheated broiler for 1-2 minutes or until the nuts
are glazed.  Cool the pie on a rack.

Serve with whipped cream.
Source: Gourmet magazine (January 1976)

(Postscripts) 

Shortening: The recipe called for lard, but I used butter and it
worked fine.  I also used the food processor (on pulse) to make the
dough, and it worked beautifully.  But after 2 hours in the fridge
the dough was like a rock; so either don't chill it that long or
allow for plenty of time for it to get soft enough to roll out.  (I
did the latter perforce.)

I cut down the amount of dark brown sugar to about 2/3 cup and this
was about right for my taste; you may want to do likewise (or
contrariwise) for yours.  And I substituted pecans for the cashews:
good.

Also remember that if you use a pyrex pie plate the oven temperatures
should be 25F lower than specified here (I forgot and it cost me the
decorative edge of the crust).



cindy@solan10.solan.unit.no (Cynthia Kandolf) writes:

> I have discovered that the Vietnamese store downtown carries canned
> sweet potatoes - one of my favorite foods, and something i've been
> missing since making the trip across the big mill pond.  I made some
> candied sweet potatoes from a can of them and it was WONDERFUL!
>
> Now i'd like to make a sweet potato pie.  If it turns out good,
> i'll make it to surprise my American friends for Thanksgiving.
> Does anyone have a recipe that will work well with canned?
>
> Please e-mail me the recipe, because i can only read news irregularly
> right now and may miss the posting.
>
> Thanks heaps!
> -Cindy Kandolf
>  cindy@solan.unit.no
>  Trondheim, Norway
>
------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Sweet Potato Pie
Categories: Pies Christmas
  Servings:  8

      3 ea large sweet potatoes
      2 ea Eggs, separated
    1/4 t  nutmeg
    1/4 t  salt
      2 T  brown sugar
      1 ea Prepared pie crust
      2 T  powdered sugar

  Boil sweet potatoes until tender. Peel and mash.
  Preheat oven to 300 degrees. Beat in egg yolks, nutmeg, salt, and brown
  sugar, then stir until potatoes are creamy. Spoon sweet potatoes into pie
  crust and bake for 25 minutes, until crust is golden. Cool.
  Beat egg whites with powdered sugar until stiff. Spread meringue over top
  of pie, and bake at 300 degrees until meringue is lightly browned. Serve
  hot.

-----------------------------------------------------------------------------

Seeing all these pumpkin recipes made me think of sweet potato pie.
Last Nov I asked this group for a recipe for that. In response, Ann
McKelvie posted this recipe, which I think is one of the best pies I
have ever tasted.  I am enclosing her entire post for all to enjoy.

Larry Martell requested a recipe for sweet potato pie.I've never
replied to a newsgroup before, so I hope I do it right. Recipe is from
Biscuits, spoon-bread and Sweet Potato Pie by Bill Neal:

Sweet Potato Pie
================

3/4 c. lightly packed light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tb.molasses
1 1/2 c. mashed cooked sweet potatoes (3-4 large potatoes)
2/3 c. half and half
2 eggs, separated
6 Tb. dry sherry
1 partially baked 9" pie shell

Mix sugar, salt, cinnamon and nutmeg. Add molasses and sweet potatoes;
beat well. Stir in half and half, egg yolks, and sherry. Beat the
whites till stiff, fold in, and pour into partially baked pie shell.
Put in a preheated 425 degree oven. Reduce heat to 375 and bake about
35 min., until pie is browned and set in the middle. Serve warm or
cold with whipped cream.

-- 
Larry Martell                  "Opinions are like assholes; everybody has one, 
212-668-9478		        but nobody wants to look at the other guys"
uunet!st-andy!larry