Chocolate Sweet Potato Pie Recipes

CHOCOLATE SWEET POTATO PIE (VEGAN AND GLUTEN-FREE)

Steps:

• Set oven to 350 degrees Fahrenheit.
• Place the dates and water in a food processor and process until a thick paste forms. It doesn't need to be completely smooth (there can still be some small chunks of dates).
• Add pecans and oats to the food processor and process until evenly combined. You will likely have to pause several times and scrape down the sides to get everything evenly mixed.
• Press the crust into a 9-inch circular pan and bake for 12-15 minutes, until the edges start to brown.
• Allow the crust to cool before adding the filling.
• In a bowl or food processor, add all filling ingredients and mix or blend until evenly combined and smooth. (*see note below)
• Pour the filling onto the baked crust and spread it out evenly.
• Chill the pie in the fridge for at least 2 hours to allow it to firm up. Leave it in the fridge for longer before eating if it isn't firm enough.

CHOCOLATE SWEET POTATO PIE

Steps:

• Preheat the oven to 400 degrees.
• Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.
• Let cool, then peel and remove any dark spots.
• In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth
• Pour the pie filling into the pre-made pie crust
• Bake in the oven for 50 minutes or until set.
• Remove from oven and place onto a cooling rack to cool to room temp.
• Once cooled, place pie into the fridge for overnight
• Using a small pot, bring the heavy whipping cream to a boil
• Pour over the 1 C chocolate chips in a medium bowl
• Allow to sit for 1 minute before whisking until smooth
• Pour the ganache over the sweet potato pie and smooth evenly
• Sprinkle the mini chocolate chips on top
• Place into the fridge and allow the ganache to set for an hour before serving
• Enjoy!

CHOCOLATE SWEET POTATO PIE

Steps:

• Mix all ingredients except those for the topping and put in an unbaked pie shell. Bake at 300 degrees F for 45 minutes, until crust begins to brown. Remove from oven. Mix topping ingredients until crumbly. Sprinkle this over top of pie and return to oven until bubbly.

CHOCOLATE SWEET POTATO CRUSTLESS PIE

Steps:

• 1. Cook sweet potatoes in the method you prefer, (microwave,roast or steam) but do not boil them because their sweetness would get lost in the boiling water. peel them when they are cool enough to handle.
• 2. Preheat oven to 325. Process peeled sweet potatoes in the food processor till smooth, then add all the other ingredients and process for a few minutes till everything is well incorporated and thickened.
• 3. Pour into an oven proof dish and bake for 45 minutes, (it will be a bit soft in the center but will settle when it cools) Refrigerate for a few hours before serving.

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

SWEET POTATO PIE WITH CHOCOLATE CRUMB CRUST AND POURING CUSTARD RECIPE - (4.4/5)

Steps:

• FILLING: Preheat oven to 375ºF. Pierce yams with fork several times. Place on baking sheet and bake until tender, about 1 hour. Cool yams slightly. Peel and puree in processor. Using electric mixer, cream 1/2 cup butter with sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in 3 cups yam puree (reserve andy remainder for another use), half and half and next 9 ingredients. (Filling can be prepared 1 day ahead; refrigerate. Let stand 1 hour at room temperature before continuing.) CRUST: Preheat oven to 350ºF. Lightly butter 10-inch pie pan. Mix cookie crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Pour pie filling into crust. Bake until center of pie is set, about 1 hour. Transfer to rack and cool completely. (Can be prepared 6 hours ahead). Cut pie into wedges. Transfer to plates. Pour custard around pie. Sprinkle custard with pistachios and serve. POURING CUSTARD: Place milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Scald milk. Remove from heat. Cover and let steep 20 minutes. Using electric mixer, beat yolks and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Strain milk. Gradually beat into egg mixture. Return mixture to sauce pan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not bowl. Stain into bowl. Refrigerate until cool, stirring occasionally. (Can be prepared 2 days ahead).