SWEET POTATO PIE
Alton Brown's tops his smooth Sweet Potato Pie with crunchy pecans. Get the recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
- Preheat the oven to 350 degrees F.
- Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
- Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
GOOD EATS SWEET POTATO PIE BY ALTON BROWN
This recipe is from the sweet potato episode of Good Eats with Alton Brown, I could not find it here, so I added it. I used 100% pure grade A dark maple syrup, it was so tasty. When I made this recipe I did not weigh out my potato and had ebough to make another pie, so my second one didn't get topped with pecans or syrup, and was still amazing! I also did not add any salt. We had health nerds over for Thanksgiving, so it all worked out. So now you know you can double your potatoes and still have a delicious pie. Prep time includes the time it takes to steam the sweet potatoes. Does NOT include cooling time (which is about an hour as stated below.)
Provided by user1234
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Place cubed and peeled sweet potato into steamer basket, then put basket into a large pot of simmering water that is not closer than 2 inches from steamer basket. Let steam for about twenty minutes or until soft for mashing. Mash and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Add to sweet potatoes the yogurt, cinnamon nutmeg, brown sugar, salt (to taste), and egg yolks; mix until completely combined. Pour into pie shell and place onto cookie sheet. Sprinkle pecans on top and drizzle with the maple syrup.
- Bake for 50 to 60 minutes or until pie reaches 165 to 180 degrees. Remove from oven and cool for about an hour. Refrigerate after cooling.
Nutrition Facts : Calories 3240.1, Fat 169, SaturatedFat 35.6, Cholesterol 983.8, Sodium 1475.7, Carbohydrate 397.9, Fiber 34, Sugar 212.7, Protein 52.4
SWEET POTATO PIE
A creamy sweet potato, maple, and yogurt filling topped with toasted pecans makes the ideal Thanksgiving pie.This pie is everything I ever wanted out of pumpkin pie, only without the pumpkin. I'm not going to say that this sweet potato pie trumps all pumpkin pies, but since good baking pumpkins are increasingly difficult to find, I will say that it's better than "most" pumpkin pies.Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared in Season 7 of Good Eats.
Provided by Sarah Chanin
Categories Sweets
Time 2h15m
Number Of Ingredients 10
Steps:
- Put the sweet potatoes in a steamer basket and put the steamer basket in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat until the sweet potatoes are fork-tender, about 20 minutes.
- Remove the steamer basket and dump the sweet potatoes into the bowl of a stand mixer. Mash with a potato masher.
- Heat oven to 350ºF.
- Beat the sweet potatoes in a stand mixer fitted with the paddle attachment until smooth. Add the yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt, and beat until well combined.
- Set the pie shell (still in its pie tin) on a half-sheet pan, fill with the sweet potato mixture, and smooth the top. Sprinkle the pecans on top and drizzle with the maple syrup.
- Bake until the pie reaches an internal temperature of 165 to 175ºF - the middle should still wiggle slightly - 50 to 55 minutes. Remove from the oven and cool on a wire rack for 1 hour. Slice and serve. Stash leftovers in the refrigerator.
GOOD EATS POCKET PIES (ALTON BROWN 2005)
These pies can be made with any fruit or cheese filling and can be baked, fried, or toasted. Below are two types of fillings (Mango and Chocolate) and yield enough for about 12 pies.
Provided by 2Bleu
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.
- Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.
- Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.
- Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
- TO PAN FRY PIES: Place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter.
- Once heated, place 2-3 pies at a time into pan & saute until golden on both sides, about 3-4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- TO DEEP FRY PIES: Heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
- TO BAKE PIES: Preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet. Bake for 25 to 30 minutes or until golden brown.
- TO MAKE TOASTER PASTRIES: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles.
- Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes.
- Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
- MANGO FILLING: Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
- Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
- CHOCOLATE FILLING: Place the sugar, cocoa powder, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
Nutrition Facts : Calories 562, Fat 26.9, SaturatedFat 14.3, Cholesterol 69.6, Sodium 323.5, Carbohydrate 80.6, Fiber 2.4, Sugar 61.7, Protein 4.1
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