Best Brown Sugar Sweet Potato Pie Recipes

BROWN SUGAR SWEET POTATO PIE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry potatoes. Peel them and cut into 6 slices.Boil over high heat. Add salt, cover pot and cook the potatoes for 40 minutes.
• Drain and let cool 10 minutes. Mash the sweet potatoes . Add margarine and stir until margarine is melted. Add the cinnamon, nutmeg, ginger, & brown sugar, stir well.
• Beat the eggs lightly. Finish the pie filling by adding the eggs and milk. Mix well. Pour the mixture into the pie shell.
• Bake for 25-30 minutes or until a toothpick clears clean.
• Cool on a wire rack for 30 minutes. Chill at least 2 hours before serving.

SWEET POTATO PIE WITH BROWN SUGAR AND NUTMEG

Steps:

• Combine flour and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll out, about 1 hour.
• Roll out dough on lightly floured surface to generous 1/8-inch-thick round. Transfer round to 9-inch-diameter glass pie dish. Trim edge to 3/4-inch overhang. Fold overhang under and crimp edge decoratively. Refrigerate while making filling.
• Position rack in bottom third of oven and preheat to 400°F. Pierce potatoes with toothpick. Cook in microwave on high until tender, about 6 minutes per side. Cut open and cool completely. Scrape potatoes into processor; discard skins. Blend until smooth. Measure enough sweet potato puree to equal 1 1/2 cups. Reserve remaining puree for another use. Place puree in large bowl. Add brown sugar and next 6 ingredients and whisk until smooth.
• Transfer filling to prepared pie crust. Bake until filling puffs around edges and is set in center, about 50 minutes. Transfer to rack; cool completely. Refrigerate until cold, at least 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Serve pie with whipped cream.