Gabbiessweetpotatopie Recipes

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SWEET POTATO PIE



Sweet Potato Pie image

This old fashioned sweet potato pie has a silky smooth filling made with brown sugar and evaporated milk. Try with marshmallow whipped cream!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 2h

Number Of Ingredients 17

1 9-inch pie crust
2 large sweet potatoes
3/4 cup light brown sugar (packed)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
1/4 teaspoon kosher salt
1/4 cup unsalted butter ((about 1/2 stick))
1 1/4 cups 2% evaporated milk, divided ((about 10 ounces))
1/3 cup granulated sugar
3 large eggs
1 tablespoon bourbon (or 2 additional teaspoons pure vanilla extract)
1 teaspoon pure vanilla extract
1/2 cup unsweetened coconut flakes (optional, for serving)
1 cup cold heavy whipping cream
1 cup marshmallow creme (also called marshmallow fluff) ((about half a 7-ounce jar))
1 teaspoon pure vanilla extract

Steps:

  • Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
  • Place a rack in the center of the oven and preheat to 375 degrees F.
  • To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks.
  • Place chunks in a large pot and cover with cool water. Bring the pot to a boil, and then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes.
  • Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
  • To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, for about 5 minutes, mashing the potatoes further as they cook.
  • To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot.
  • While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
  • Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.*
  • Meanwhile, heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly and is a light, toasty brown; 6 to 8 minutes. Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool.
  • Finally, prepare the marshmallow cream topping. Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. Add the marshmallow creme and vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks.
  • Serve the pie at room temperature, with the marshmallow whipped cream dolloped generously on top, and sprinkled with toasted coconut.

Nutrition Facts : ServingSize 1 (of 10) without coconut or whipped topping, Calories 331 kcal, Carbohydrate 50 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 67 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 5 g

SWEET POTATO PIE



Sweet Potato Pie image

Make and share this Sweet Potato Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup butter or 1/3 cup margarine, softened
1/2 cup sugar
2 eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
9 inches unbaked pie shells

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Add eggs; mix well.
  • Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
  • Pour into pie shell.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
  • Cool; Store in refrigerator.

Nutrition Facts : Calories 459.1, Fat 24.4, SaturatedFat 11, Cholesterol 98.2, Sodium 687.6, Carbohydrate 53.4, Fiber 4, Sugar 23.2, Protein 7.7

GABBIE'S SWEET POTATO PIE



Gabbie's Sweet Potato Pie image

Gabbie brought these to work for our "Soul Food" luncheon. Everyone raved about it, so I got the recipe and tried it with Splenda. My family loved it too.

Provided by Mysterygirl

Categories     Pie

Time 1h30m

Yield 2 pies

Number Of Ingredients 8

2 medium sweet potatoes
2 cups sugar
4 eggs
1/2 cup butter, softened
6 ounces evaporated milk
2 pie crusts
vanilla
nutmeg

Steps:

  • Boil potatoes until tender and remove jackets.
  • Cream potatoes with butter.
  • Add the rest of ingredients.
  • Pour in pie crusts and bake at 350 for about an hour.

SIMPLE SWEET POTATO SCRAMBLE



Simple Sweet Potato Scramble image

Make a vitamin-rich and flavourful recipe to feed your baby who is just starting to eat solid foods: A simple sweet potato scramble.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 35m

Yield 1

Number Of Ingredients 2

1 sweet potato, peeled and cubed
1 large egg

Steps:

  • Steam or boil sweet potato cubes until very tender. Drain if necessary and mash or puree until you have your desired consistency
  • Whisk egg. Whisk in sweet potato puree until well combined. Heat a pan over medium heat. Add egg and sweet potato mixture and cook, stirring often, until cooked through and thickened.
  • Remove from heat, let cool and serve baby!

Nutrition Facts : Calories 183.3 calories, Carbohydrate 26.5 g, Cholesterol 186 mg, Fat 5 g, Fiber 3.9 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 141.5 mg, Sugar 5.8 g

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