Sweet Potato Pie Recipe Crust. Preheat your oven to 400°f (200 degrees celsius). This will get your crust crispy on the edges.
Seal the edges by crimping with the tongs of a fork. Prick sweet potatoes with a fork, set on a baking sheet and bake for one hour, or until soft. Once the entire dish is filled, coat.
Place Them In A Large Pot And Boil For Approximately 10 Minutes Or Until Soft.
Add the remaining filling ingredients and continue to blend until the mixture is very smooth and creamy. If you want to make your own sweet potato puree, start by baking the sweet potatoes. Lay the top crusts over the sweet potato filled crusts.
Combine All Ingredients In Mixing Bowl;
Seal the edges by crimping with the tongs of a fork. Preheat your oven to 350 degrees fahrenheit. Preheat your oven to 400°f (200 degrees celsius).
While The Pie Crust Is Heating, Peel And Cut Your Sweet Potatoes.
Once the entire dish is filled, coat. When finished cooking, remove sweet potatoes from the oven and reduce the temperature to. 2 cups mashed sweet potatoes (or leftover sweet potatoes from casserole) 1/2 cup cornstarch (also can use gluten free flour, or all purpose flour, or baking mixes) 1/2 teaspoon baking powder (leave out if using baking mix) 1 cup sugar (may adjust if sweet potatoes are already sweetened) 3 egg.
Then, Place A Mini Crust In Each Cup, Pressing It To Form The Cup.
Preheat oven to 400° f. Wrap the sweet potatoes with foil and bake on a cookie sheet until soft, about 1 hour (or longer if your sweet potatoes are extra large). Pour the sweet potato mixture into the pie crust.
Cut The Sweet Potato Rounds In Half And Fill Around The Edges Of The Pie Dish;
Pour into pie shells or greased pie tins if not using shells. Enjoy with ice cream of whipped topping. Add eggs, brown sugar, fresh ginger, cinnamon, salt, nutmeg, and ground ginger;