How do you keep a sweet potato pie from getting stringy?

How do you keep a sweet potato pie from getting stringy?

To prevent the strings after boiling or baking sweet potatoes is to first cut both ends off. After the stringy ends have been cut off, place potato on a cutting board or cutting surface and use the knife to cut the entire thing horizontally slicing the entire potato into pieces.

Why is my sweet potato pie runny?

How to fix runny pie? It has too much liquid in it, or it hasn’t been baked long enough. If it has too much liquid in it before baking, mix in a small amount of flour. If it is runny while baking, continue baking for a little longer until the center of the pie is set.

How do you make Patti Labelle sweet potatoes?

Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.

How many pounds is a sweet potato?

After surveying the vegetable selection we discovered that 1 pound of sweet potatoes is equal to 2 large or 3 medium sweet potatoes. We decided to use a medium sweet potato for our measurements.

What is the difference between yams and sweet potatoes?

In the United States, the terms “yam” and “sweet potato” are used interchangeably, but they are completely different vegetables. Yams are starchy and have a rough, brown exterior. Sweet potatoes are a New World root vegetable, have a softer, reddish skin, a creamier interior, and often, a darker interior.

What do you thicken pie filling with?

The most common thickeners used for pie fillings are flour, cornstarch and tapioca. These starches all work well to thicken pie filling juices but not of equal power.

Can sweet potato pie sit out overnight?

You sure can. If you are preparing this sweet potato pie a day in advance, you can keep it out at room temperature and covered loosely with foil. If you are making the pie more than a day in advance, cover the pie with plastic wrap and refrigerate for up to 4 days.

Can I use flour to thicken pie filling?

The most common thickeners used for pie fillings are flour, cornstarch and tapioca. These starches all work well to thicken pie filling juices but not of equal power. The trick is to use just the right amount to achieve the desired thickness after the pie is baked.

What kind of pies do Patti LaBelle make?

By 2016, Patti LaBelle was landing her own cooking shows and expanding her product empire—which now includes her Southern Buttermilk Pie, Peach Cobbler, Bread Pudding, and Banana Pudding.

How long are Patti pies good for?

Reduce the oven temperature to 350°F. Continue baking until the filling is set and doesn’t jiggle when the pie is gently shaken, about 30 minutes more. Transfer the pie to the wire rack and let cool completely. (The pie can be covered with plastic wrap and refrigerated for up to 1 day.

Are yams and sweet potatoes the same?

That sweet, orange-colored root vegetable that you love so dearly is actually a sweetpotato. Yes, all so-called “yams” are in fact sweetpotatoes. Most people think that long, red-skinned sweetpotatoes are yams, but they really are just one of many varieties of sweetpotatoes.

How to bake a sweet potato pie?

Directions. Add sweet-potato puree, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubber spatula. 3. Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours.

How do you make a sweet potato casserole?

In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 1 1/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined.

How do you make sweet potato puree?

To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).