Yield: 100 Portions (13 pies)
Each Portion: 1/8 pie
Temperature: 425° F Oven
Pan Size: 9 inch pie pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie shells, unbaked | 13-1 crust | |
| Sweet potatoes, canned, vacuum packed | 9 lb 4 oz | 1-1/2 gal (8-1/4-No. 3 vac cn) |
| Eggs, whole, slightly beaten | 1 lb 14 oz | 3-1/4 cups (18 eggs) |
| Sugar, granulated | 1 lb 3 oz | 2-2/3 cups |
| Sugar, brown, packed | 1 lb 10 oz | 3-1/2 cups |
| Milk, nonfat, dry | 9-3/4 oz | 2-1/8 cups |
| Salt | 2-1/4 tsp | |
| Cinnamon, ground | 1 oz | 3-3/4 tbsp |
| Nutmeg, ground | 1-2/3 tbsp | |
| Ginger, ground | 1-2/3 tbsp | |
| Cloves, ground | 2-1/4 tsp | |
| Water, warm | 11-1/4 cups | |
| Butter or margarine, melted | 4 oz | 1/2 cup |
- Mix sweet potatoes in mixer bowl at medium speed 5 minutes or until smooth.
- Combine eggs, sugars, milk, salt, cinnamon, nutmeg, ginger, and cloves. Stir until well blended. Add to sweet potatoes.
- Add water and butter or margarine to sweet potato mixture; beat at low speed until well blended.
- Pour 2-3/4 to 3 cups filling into each unbaked pie shell.
- Bake 45 to 55 minutes or until knife inserted into filling comes out clean (center may be soft but will set when cool).
- Refrigerate until ready to serve.
- Cut 8 wedges per pie.
NOTE:
- In Step 2, 13 lb 5 oz (2-No. 10 cn) or 13 lb 9 oz (7-1/2-No. 2-1/2 cn) canned, drained sweet potatoes may be used.