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Sweet Potato Pie
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 DESSERTS (PASTRY AND PIES) No.I 012 00
SWEET POTATO PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
252 cal
36 g
4g
10 g
37 mg
221 mg
47 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
13 each
SWEET POTATOES,CANNED,VACUUM PACK
13-1/2 lbs
1 gal 2 qts
EGGS,WHOLE,FROZEN
1-3/4 lbs
3-1/4 cup
SUGAR,GRANULATED
1-1/8 lbs
2-5/8 cup
SUGAR,BROWN,PACKED
1-1/8 lbs
3-1/2 cup
MILK,NONFAT,DRY
5-1/8 oz
2-1/8 cup
SALT
1/2 oz
3/8 tsp
CINNAMON,GROUND
7/8 oz
1/4 cup
NUTMEG,GROUND
3/8 oz
1 tbsp
GINGER,GROUND
1/3 oz
1 tbsp
1/8 oz
3/8 tsp
CLOVES,GROUND
WATER,WARM
5-7/8 lbs
2 qts 3-1/4 cup
BUTTER,MELTED
4 oz
1/2 cup
Method
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Mix sweet potatoes in mixer bowl at medium speed for 5 minutes or until smooth.
3 Combine eggs, sugars, milk, salt, cinnamon, nutmeg, ginger, and cloves. Stir until well blended. Add to sweet potatoes.
4 Add water and butter or margarine to sweet potato mixture; beat at low speed until well blended.
5 Pour 2-3/4 to 3 cups filling into each unbaked pie shell.
6 Bake at 425 F. for 45 to 55 minutes or until knife inserted into filling comes out clean. Center may be soft but will set when cool.
7 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1 Slice |
| Calories: | 252 cal |
| Carbohydrates: | 36 g |
| Protein: | 4g |
| Fat: | 10 g |
| Cholesterol: | 37 mg |
| Sodium: | 221 mg |
| Calcium: | 47 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PIE CRUST | 13 each | ||
| SWEET POTATOES,CANNED,VACUUM PACK | 13-1/2 lbs | 1 gal 2 qts | |
| EGGS,WHOLE,FROZEN | 1-3/4 lbs | 3-1/4 cup | |
| SUGAR,GRANULATED | 1-1/8 lbs | 2-5/8 cup | |
| SUGAR,BROWN,PACKED | 1-1/8 lbs | 3-1/2 cup | |
| MILK,NONFAT,DRY | 5-1/8 oz | 2-1/8 cup | |
| SALT | 1/2 oz | 3/8 tsp | |
| CINNAMON,GROUND | 7/8 oz | 1/4 cup | |
| NUTMEG,GROUND | 3/8 oz | 1 tbsp | |
| GINGER,GROUND | 1/3 oz | 1 tbsp | |
| CLOVES,GROUND | 1/8 oz | 3/8 tsp | |
| WATER,WARM | 5-7/8 lbs | 2 qts 3-1/4 cup | |
| BUTTER,MELTED | 4 oz | 1/2 cup |
| Method: | |
|
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions. 2 Mix sweet potatoes in mixer bowl at medium speed for 5 minutes or until smooth. 3 Combine eggs, sugars, milk, salt, cinnamon, nutmeg, ginger, and cloves. Stir until well blended. Add to sweet potatoes. 4 Add water and butter or margarine to sweet potato mixture; beat at low speed until well blended. 5 Pour 2-3/4 to 3 cups filling into each unbaked pie shell. 6 Bake at 425 F. for 45 to 55 minutes or until knife inserted into filling comes out clean. Center may be soft but will set when cool. 7 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence