MALLOW-PRALINE SWEET POTATO PIE
This sweet potato pie is a great alternative or addition to the apple and other pies on your Thanksgiving table. This can be made with pumpkin also.
Provided by Annacia
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, granulated sugar, the 1/4 cup maple syrup, the ginger, cinnamon, nutmeg, allspice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until thoroughly combined.
- Place the Baked Pastry Shell on a foil-lined baking sheet on the oven rack. Carefully pour filling into pastry shell. Bake for 30 minutes.
- Meanwhile, in a small saucepan melt the butter over medium heat. Gradually stir in brown sugar, the 2 tablespoons maple syrup, and the milk. Cook and stir until mixture comes to boiling. With pie on the oven rack, sprinkle partially baked pie with pecans and marshmallows. Carefully pour hot brown sugar mixture over the top. Bake for 15 to 20 minutes more or until center appears set when shaken. Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours.
- *TIPS:.
- Tip *To prepare mashed sweet potatoes, in a covered medium saucepan cook about 18 ounces peeled, cubed sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain potatoes. Mash potatoes with a potato masher or beat with an electric mixer on low speed until mashed.
- Tip **To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
- Make Ahead Tip:.
- Prepare as directed. Cover and chill for up to 48 hours.
Nutrition Facts : Calories 287.9, Fat 14.2, SaturatedFat 4, Cholesterol 63.1, Sodium 213.2, Carbohydrate 36.6, Fiber 1.5, Sugar 21.8, Protein 4.9
SWEET POTATO AND PRALINE PIE
Provided by Tyler Florence
Categories dessert
Time 3h30m
Yield 1 (9-inch) pie
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
- Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
- Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
- To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
- Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
- Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
SWEET POTATO PIE & MAPLE PRALINE SAUCE
A delicious sweet potato pie with a mouthwatering sauce, this one will have your guests talking. Use leftover sauce as an ice cream topping. -Rosemary Johnson, Irondale, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings (1-2/3 cups sauce).
Number Of Ingredients 18
Steps:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine 1/4 cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside., In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer., Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack., For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.
Nutrition Facts : Calories 616 calories, Fat 35g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 237mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 3g fiber), Protein 6g protein.
PRALINE SWEET POTATOES
The best sweet potatoes you will ever eat!
Provided by MKENNON
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
- Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
- Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 52.5 g, Cholesterol 109.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 10.7 g, Sodium 154.5 mg, Sugar 31.6 g
PRALINE SWEET POTATO PIE
Adding a pleasant crunch, praline crumbles contrast perfectly with the smooth sweet potato filling in this recipe. It's a fun, festive update on a classic Southern dessert. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Line a 15x10x1-in. pan with waxed paper; set aside. For praline crumbles, in a large saucepan over medium heat, combine the sugar, brown sugar, cream and butter. Cook and stir until sugar is dissolved. Stir in pecans., Bring to a boil; cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes. Remove from the heat. Add vanilla; stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop., Unroll pastry into a 9-in. pie plate; flute edges. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust., Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Cool on a wire rack. Garnish with whipped cream and remaining praline crumbles.
Nutrition Facts :
GRANDMA'S SWEET POTATO-MALLOW PIE
Make Grandma proud with this sweet potato marshmallow pie. Cook it up with canned sweet potatoes for an easy-as-pie dessert, or make Grandma's Sweet Potato Marshmallow Pie with fresh sweet potatoes-just like she would.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mash potatoes in large bowl. Add sugars and cinnamon; mix well. Stir in next 4 ingredients.
- Line bottom and sides of 13x9-inch pan with pie crusts, overlapping edges in center. Fill with potato mixture.
- Bake 40 min. or until knife inserted in center comes out clean. Top with marshmallows; bake 10 min. or until lightly browned.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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- Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, granulated sugar, the 1/4 cup maple syrup, the ginger, cinnamon, nutmeg, allspice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until thoroughly combined.
- Place the Baked Pastry Shell on a foil-lined baking sheet on the oven rack. Carefully pour filling into pastry shell. Bake for 30 minutes.
- Meanwhile, in a small saucepan melt the butter over medium heat. Gradually stir in brown sugar, the 2 tablespoons maple syrup, and the milk. Cook and stir until mixture comes to boiling. With pie on the oven rack, sprinkle partially baked pie with pecans and marshmallows. Carefully pour hot brown sugar mixture over the top. Bake for 15 to 20 minutes more or until center appears set when shaken. Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours.
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- Prepare the pastry and line a 9-inch pie pan. Trim the dough and crimp the edges as desired. Place the pie shell in the refrigerator for 60 minutes. This will help control shrinkage during the blind bake.
- Preheat oven to 425F. Line the chilled pastry with two sheets of heavy duty foil, then fill with 2 cups dried beans or pie weights. Bake for 20 minutes. Remove the foil, beans or weights and return the pastry to the oven. Bake until light golden brown, about 10 minutes longer. Remove from the oven and reduce the oven temperature to 350F.
- Prick the sweet potatoes with a fork and place on a double layer of paper towels in the microwave. Cook at full power for 5 minutes then turn each potato over and cook another 5 minutes or until tender, but not mushy. Cool the potatoes for 10 minutes then cut each one in half crosswise. Scoop out the flesh with a spoon and transfer to a medium mixing bowl. Discard the skins. You should have 2 cups of flesh. Add 2 tablespoons butter and mash with a fork while the potatoes are still warm. A few small lumps of potato are fine.
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