Sweet Potato Pie I.Desserts (Pastry and Pies) No.049
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|Yield: 100 Portions Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: 425 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |17.00 EA | 1. See Recipe No. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Sweet Potatoes | 12LB 6OZ| 2.00 Gal | 2. Mix sweet potatoes in mixer |
| | | | bowl at medium speed 5 minutes |
| | | | or until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 3. Combine eggs, sugars, milk, |
|Fresh | | | salt, cinnamon, nutmeg, ginger |
|Sugar, Extra Fine Gr| 1LB 8OZ| 3.50 Cup | and cloves. Stir until well |
|anulated | | | blended. Add to sweet potatoes |
|Sugar, Brown, #10 | 2LB 4OZ| 1.50 Qrt | |
|Milk, Non Fat, Dry, | 13OZ| 2.88 Cup | |
|Milk Powder | | | |
|Salt | | 1.00 Tbsp| |
|Cinnamon | 1OZ| 5.00 Tbsp| |
|Nutmeg, Ground | | 2.00 Tbsp| |
|Ginger, Ground | | 2.00 Tbsp| |
|Cloves, Ground | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Warm Water | | 3.75 Qrt | 4. Add water and butter or |
|Margarine | 5OZ| 0.67 Cup | margarine to sweet potatoe |
| | | | mixture; beat at low speed |
| | | | until well blended. |
| | | | 5. Pour 2 3/4 to 3 cups filling |
| | | | into each unbaked pie shell. |
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NOTE: 1. In Step 2, 10-No. 2 1.2 cn canned, drained sweet potatoes
may be used.
2. For a thicker pie, use 13 pie shells in Step 1; pour about
3 1/2 cups filling into each unbaked pie shell in Step 5.
Cut 8 wedges per pie in Step 8.