Do you think I can make a sweet potato pie today and have it be good for thursday??
I want to start anything I can now but I am not sure what will keep?
Anniegrl
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Re: Can I make this now??
It'll get a little soggy probably. Why don't you just throw the filling together, put it in a plastic baggy, and then bake it when you're ready?
nycchic_24
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Re: Can I make this now??
Good idea..
Anyone else?
Misty
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Re: Can I make this now??
Make the potato part of it, and store it in a ziploc bag and airtight container. Then warm the potatos over a double boiler before you put it together. It'll bring them back to life!
Crisco718
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Re: Can I make this now??
You can make the filling ahead of time like everyone suggested or you can prebake the crust so that it willnot get too soggy. To prebake the bottom preheat oven to 400, brush the crust with melted butter and sprinkle in about 1/4 cup of brown sugar, bake the crust in the oven for about 10-15 minutes before adding you filling. If the crust starts to puff up do not prick it. I always do this because it adds an extra layer of flavor and keeps the bottom form being soggy.
Sweet Potato pie actually stores very well and it should not be a problem. I am baking all of my pies tomorrow night.
