Sweet Potato Pie - Black Bottom
(Submitted by Vickie Ross)
Ingredients
Directions
On a lightly floured work surce, roll out the dough ointo a 13-inch circle about 1/8 inch thick. FOld the dough in half. Transfer to a 9-inch pie pan, and gently unfoled the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain the run under the cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatotes, keeping any extra for another use and set aside.
Preheat ovten to 400 derees. Uncover te pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 xcup brown sugar, the granulated sugar, eggs, half and half, cinnamon and nutmet. Spread into the partially baked pie sell, smoothing the top.
Reduce the oven temperature to 350 degrees. Bake until a knife inserted in the cener of the filling comes out clean, about 1-1/2 hours. Cool completely serve or cover and refrigerate until ready to serve.
Ingredients
- 3 lg orange fleshed sweet potatoes (Louisana yams), scrubbed
- 8 tablespoons (1 stick) butter, melted
- 3/4 cup packed light brown sugar
- 2 lg eggs, beaten
- 1/4 cup half and half
- 3/4 teasp ground cinnamon
- 1 teaspoon ground nutmeg
Directions
On a lightly floured work surce, roll out the dough ointo a 13-inch circle about 1/8 inch thick. FOld the dough in half. Transfer to a 9-inch pie pan, and gently unfoled the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain the run under the cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatotes, keeping any extra for another use and set aside.
Preheat ovten to 400 derees. Uncover te pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 xcup brown sugar, the granulated sugar, eggs, half and half, cinnamon and nutmet. Spread into the partially baked pie sell, smoothing the top.
Reduce the oven temperature to 350 degrees. Bake until a knife inserted in the cener of the filling comes out clean, about 1-1/2 hours. Cool completely serve or cover and refrigerate until ready to serve.