RECIPE FOR SWEET POTATO PIE SOUTHERN STYLE RECIPES

Steps:

• Preheat oven to 350°F
• Flour a work surface well and press the dough into a disk
• Roll evenly in all directions with a rolling pin until you have a round crust that is 10-inches in diameter
• This should be enough to fill the pie plate with a little overhang that you can tuck in or trim away after you fill the crust
• Line a 9-inch pie plate with a pie crust and crimp the edges
• Prick the bottom of the crust in a few places with a fork then bake the shell for 15 minutes, or until it is lightly golden
• Remove from the oven to a wire rack and cool completely
• Turn off oven
• Place the sweet potato in a medium saucepan with enough water to cover it and add ¼ teaspoon of salt
• Place over medium heat, bring to simmer and simmer until the sweet potato is fork-tender, about 1 ½ hours
• Drain and cool so it can to be easily handled
• Peel and mash up the sweet potato
• Measure out 1 cup (eat any extra)
• Put the sweet potato in a large bowl and add the melted butter along with sugar, nutmeg, cinnamon, vanilla, lemon and almond extracts
• Stir in the evaporated milk
• Make sure the mixture is cooled completely then add the eggs one at a time, beating well after adding each
• Stir in the flour, the remaining ½ teaspoon of salt and the baking powder, and beat well
• Pour the filling into the prebaked pie crust and refrigerate for 1 hour – this will allow the pie to puff higher when you bake it
• Preheat the oven to 350°F
• Bake the pie for 40-45 minutes, until the pie is firm when jiggled and lightly browned on top
• For the Basic Pie Crust: In a large bowl, whisk together the flour and salt
• Add the butter and cut in the butter with a pastry cutter or fork until the mixture is crumbly with pea-size pieces
• (You can also do this in a food processor by adding the flour, salt and butter altogether and pulsing
• ) Gradually add the ice water, mixing gently until you can form the dough into a ball
• The ball should stick together but still be crumbly
• Do not knead the dough! Cut the ball in half and wrap up each half in plastic
• Now you have dough for 2 pie crusts
• Chill the crusts for an hour then roll them out to fit your pie plate: Flour a work surface well and press the dough into a disk
• Roll evenly in all directions with a rolling pin, until you have a round crust that is 10 inches in diameter
• This should be enough to fill the pie plate with a little overhang that you can tuck in or trim away after you fill the crust
• You can also wrap and freeze the flattened balls of pie crust or you can roll them out then wrap and freeze them

Steps:

• Preheat oven to 375°.
• Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
• Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.