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Place the pie plate on a rimmed baking sheet and pour the mixture into it. Bake for 1 hour, or until the pie is set with a slightly wobbly center. Cool on a rack. Serve at room temperature or chilled.
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This recipe took first place in the Sweet Potato Pie category of PARADE's All-American Pie-Off. Kathleen Purvis, Pie-Off judge and veteran food editor of the Charlotte Observer, says, "Combining ...
I think a slightly crisp, sugary topping on the sweet-potato pie I made using Hall's recipe would make it even more delicious. This story was originally published on October 24, 2023, and most ...
Preheat the oven to 325°. In a pie plate, toast the pecans for about 10 minutes, until fragrant and browned. Let the nuts cool completely. In a food processor, combine the pecans, graham crackers, ginger, brown sugar, salt and cinnamon; pulse until crumbs form.
Sweet potato pie applies European pie making customs to the preparation of sweet potatoes. [3] Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century, where it was included with savory vegetable dishes. By the 19th century, sweet potato pie was more commonly classified as a dessert. [2] One variation is the ...
Heat the oven to 350°F. Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low.
The pie's filling ranges in color from orange to brown and is baked in a single pie shell, usually without a top crust. The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.