GINGERSNAP SWEET POTATO PRALINE PIE
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.
Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.
SWEET POTATO PIE WITH GINGERSNAP CRUST
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
- Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
- In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
- Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.
SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST
Provided by Kardea Brown
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
- Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
- To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
- Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
- For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
- Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.
ORANGE SWEET POTATO PIE WITH GINGER STREUSEL
Flecks of orange zest add a pleasant texture and zip to this classic sweet potato pie. Cook and mash the potatoes a day ahead to save time on pie-making day. -Lindsey Cook, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 29
Steps:
- In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes., Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.
Nutrition Facts :
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.
Categories Ginger Dessert Bake Thanksgiving Sweet Potato/Yam Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
SWEET POTATO GINGERSNAP STREUSEL PIE
This is a twist on the traditional sweet potato pie, with the addition of cream cheese, a luscious cinnamon streusel topping and a yummy 'bonus' layer of crushed gingersnaps on top of a store-bought graham cracker crust. I merged together several recipes I found, with this being the end result...and my first ever sweet potato pie! Enjoy!
Provided by Auntie LaLa
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Place cookie sheet on oven rack. Heat oven to 425°F
- For filling, mash or process baked (peeled) sweet potatoes, set aside. Cream brown sugar and cream cheese, add remaining filling ingredients and sweet potatoes, mix until smooth.
- For crust topping, crush gingersnap cookies (in ziploc with rolling pin or with food processor). Cut butter into crushed cookies until crumbly. Sprinkle over bottom of store-bought crust.
- Poor sweet potato mixture into prepared pie crust. Bake on cookie sheet 15 minutes. Reduce oven temp to 350F; bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients, cutting in butter until crumbly. Carefully sprinkle streusel over pie filling. Bake 10-15 minutes longer or until knife inserted in center comes out clean and streusel is golden brown. Cool completely, about 3 hours. Serve with whipped cream, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 407.3, Fat 19.6, SaturatedFat 7.2, Cholesterol 101.5, Sodium 309.3, Carbohydrate 53.5, Fiber 2.8, Sugar 35.3, Protein 6.5
SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL
This was taken from a magazine I subscribe to, and it is absolutely too good to lose track of, so I am posting it. I made this when I hosted Thanksgiving last year, and it had rave reviews from everyone. At the time I substituted milk for the half and half with no ill-effects. I also made it two weeks ahead of time and stuck it in the freezer until the night before the big day. Enjoy!
Provided by pheebess
Categories Mashed Potatoes
Time P1DT21h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Coat a 9 by 13 inch baking dish with cooking spray.
- Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
- Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
- Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
- In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
- Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
- Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.
LUSCIOUS SWEET POTATO PIE
This is one of the best Sweet potato pies I have ever had!!! Tried time and time again and everyone always says how did you learn to bake like that!!!
Provided by two happy children
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F
- peal and cook sweet potatoes.
- In a large mixing bowl, mash sweet potatoes with butter.
- add remaining ingredients except pastry shell and eggs.
- Beat until mixture is smooth and well blended.
- stir in eggs.
- pour into prepared pastry shell.
- bake at 350 F for 50-55 minutes or until knife comes out clean.
- allow to cool before serving.
Nutrition Facts : Calories 295.8, Fat 16.3, SaturatedFat 4.7, Cholesterol 46.5, Sodium 289.6, Carbohydrate 32.8, Fiber 1.8, Sugar 19.7, Protein 5.3
SWEET POTATO PUDDING WITH PECAN AND GINGERSNAP TOPPING
Provided by Diane Rossen Worthington
Categories Mixer Side Bake Christmas Thanksgiving Vegetarian High Fiber Pecan Sweet Potato/Yam Fall Bon Appétit Pescatarian Peanut Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For topping:
- Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For pudding:
- Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.
- Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
- Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
GINGER PUMPKIN PIE WITH STREUSEL
Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes., Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 308mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.
LUSCIOUS SWEET POTATO PIE WITH GINGERSNAP STREUSEL
I found this in one of my holiday cookbooks. I'm posting it here for safe keeping. It is really good and should never be forgotten.
Provided by sweetp
Categories Pie
Time 1h38m
Yield 1 9 1/2 inch deep dish pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 2 cups gingersnap crumbs and 1/3 cup melted butter; stir well. Firmly press crumb mixture over bottom and up sides of a 9 1/2-inch deep-dish pie plate. Bake at 350 degrees for 6-8 minutes. Cool.
- Stir together sweet potatoes and the next 5 ingredients; pour into prepared crust. Bake at 350 degrees for 20 minutes.
- Combine 2/3 cup crushed gingersnaps, 1/3 cup brown sugar, and flour; cut in 2 tablespoons butter with a pastry blender or fork until mixture is crumbly.
- Sprinkle streusel over pie, and bake 15 more minutes. Cover pie with aluminum foil, and bake for 25 more minutes or until set.
- Remove foil and cool on wire rack.
- Don't forget to serve this with fresh whipped cream.
Nutrition Facts : Calories 934, Fat 30.5, SaturatedFat 14.6, Cholesterol 158.2, Sodium 941.1, Carbohydrate 152.7, Fiber 6.8, Sugar 64.2, Protein 15.1
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