Harvestsweetpotatopecanpietarts Recipes

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HARVEST SWEET POTATO PECAN PIE TARTS



Harvest Sweet Potato Pecan Pie Tarts image

These are really easy, and really good. Keep the ingredients on hand to make at a moment's notice during the Holidays.

Provided by FloridaGrl

Categories     Dessert

Time 30m

Yield 15 serving(s)

Number Of Ingredients 10

1 cup cooked mashed sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2 1/8 ounce) packages miniature phyllo cups

Steps:

  • Preheat oven t o350°F
  • Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
  • Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
  • Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.

Nutrition Facts : Calories 86.1, Fat 2.2, SaturatedFat 0.3, Sodium 70.8, Carbohydrate 15.6, Fiber 0.9, Sugar 7.8, Protein 1.3

HARVEST TART



Harvest Tart image

Provided by Sheila Lukins

Categories     Liqueur     Fruit     Dessert     Bake     Thanksgiving     Dried Fruit     Prune     Raisin     Apple     Apricot     Walnut     Fall     Parade

Number Of Ingredients 14

For the pie dough:
2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) cold butter
6 tablespoons cold solid vegetable shortening
About 6 tablespoons ice water
1 cup each: pitted prunes, dried apricots and peeled, chopped apples
1/2 cup golden raisins
1/3 cup sugar
1/2 cup shelled walnut halves
4 tablespoons unsalted butter, melted
2/3 cup Grand Marnier liqueur
1 egg, beaten

Steps:

  • 1. Make the dough: Sift the flour, sugar and salt into a bowl. Add the butter and shortening. Using fingertips or a pastry blender, rub the ingredients together until the mixture resembles coarse meal. Sprinkle in the ice water, 2 tablespoons at a time, stirring with a fork until the dough gathers together. Divide the dough into 2 disks; wrap in plastic and refrigerate for 2 hours.
  • 2. Preheat the oven to 350°:F.
  • 3. In a pot, place the fruits in water just to cover; simmer until tender, 20 minutes. Drain thoroughly and chop. Return to the pot; add the sugar, walnuts, butter and Grand Marnier; simmer for 5 minutes, stirring. Let cool.
  • 4. Roll a disk of dough into an 11-inch circle, 1/4-inch thick, on a lightly floured surface. Line a 9-inch pie pan, leaving a 1-inch overhang; spoon in the filling, mounding it slightly.
  • 5. Roll the remaining disk as before; cut into 1/2-inch strips and arrange lattice-fashion over the filling; crimp decoratively. Brush the lattice with the beaten egg.
  • 6. Bake the tart until the top is golden brown and the filling is bubbling, 30 to 35 minutes. Serve warm or cool.

HARVEST POTATOES



Harvest Potatoes image

This has been a requirement of any company dinner at our house. It is very rich and cheesy, probably still fattening with low fat substitutes, which I use. The taste is wonderful

Provided by mandabears

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 (32 ounce) package frozen hash brown potatoes
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 cups cheddar cheese, shredded
1/2 cup butter, melted
1 medium onion, chopped (optional)
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Spray 13 x 9 pan with cooking spray.
  • Mix all ingredients together except topping ingredients in a large bowl.
  • Spoon into pan.
  • In a small bowl mix topping ingredients.
  • Sprinkle over potato mixture.
  • Bake for 45 minutes or until golden brown and bubbly.

FALL HARVEST POT PIE SKILLET RECIPE BY TASTY



Fall Harvest Pot Pie Skillet Recipe by Tasty image

Here's what you need: unsalted butter, leek, garlic, butternut squash, carrot, gold potato, kosher salt, freshly ground black pepper, chicken broth, brussels sprouts, Campbell's® Cream of Chicken Soup, fresh thyme, fresh sage, heavy cream, parmesan cheese, cooked chicken, puff pastry, large egg, water

Provided by Campbell's

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

2 tablespoons unsalted butter
1 leek, white and light green parts only, chopped
2 cloves garlic, minced
1 ½ cups butternut squash, cut into 1/2 (1.2 cm)
½ cup carrot, diced
½ cup gold potato, cut into 1/2 (1.2 cm) cubes
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 ½ cups chicken broth
½ cup brussels sprouts
1 can Campbell's® Cream of Chicken Soup
1 tablespoon fresh thyme, chopped
½ tablespoon fresh sage, chopped
¼ cup heavy cream
1 ½ tablespoons parmesan cheese, finely grated
1 cup cooked chicken, cut into 1/2 in cubes
1 sheet puff pastry, thawed
1 large egg
1 teaspoon water

Steps:

  • Preheat the oven to 400°F (200°C).
  • Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
  • Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1-2 minutes, until salt is dissolved and everything is combined.
  • Pour in the chicken broth and simmer for 8-10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
  • Add the Campbell's® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
  • Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
  • Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
  • Cut out 4 leaf shapes from the excess dough.
  • In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
  • Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 49 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, Sugar 5 grams

HARVEST SWEET POTATO PIE



Harvest Sweet Potato Pie image

Years ago, we baked pies a few days before holiday gatherings and placed them in a tall pie safe on our back porch. My father called this sweet potato pie recipe "royal pie," because he thought it was fit for a king. It's a treasured hand-me-down family recipe. -Fae Fisher, Callao, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings (2 pies).

Number Of Ingredients 13

Dough for 2 single-crust pies
4 large eggs
1 can (12 ounces) evaporated milk
1-1/4 cups sugar
3/4 cup butter, melted
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups mashed cooked sweet potatoes
Whipped cream, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes., In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.

Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

PECAN PIE TARTS



Pecan Pie Tarts image

Miniature pecan pies.

Provided by Ruth

Categories     Desserts     Pies     Tarts

Yield 30

Number Of Ingredients 8

6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease 30 tart tins or muffin cups and set aside.
  • To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
  • To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
  • Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 39 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 6.6 g, Sodium 79.2 mg, Sugar 11 g

SWEET POTATO PECAN PIE



Sweet Potato Pecan Pie image

Caramelized pecan topping makes this special!

Provided by Lorrie Sterling

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 12

1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ⅔ cups light cream
3 tablespoons butter, softened
⅔ cup packed brown sugar
⅔ cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
  • Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
  • Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  • Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
  • Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g

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