SWEET POTATO PECAN PIE
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
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
DAIRY-FREE PURPLE SWEET POTATO PIE RECIPE BY TASTY
Switch up your traditional sweet potato pie with this dairy-free purple version! With it's deep gorgeous color, it's sure to be a showstopper on your holiday table.
Provided by Rachel Gaewski
Categories Desserts
Time 4h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
- Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
- Reduce the oven temperature to 350°F (180°C).
- Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30-60 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
- While the sweet potatoes cool, make the crust: In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20-30 seconds, until crumb-like in texture.
- Transfer the crust to a 9-inch pie dish. Using your fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
- Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
- Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60-90 seconds, until completely smooth.
- Pour the filling into the cooled pie crust and use a spatula to smooth the top.
- Bake the pie for 40-45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking. Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, at least 2 hours, up to overnight.
- While the pie cools, make the coconut whipped cream: Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.
- Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
- Slice the pie and top with the coconut whipped cream.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 50 grams, Fat 36 grams, Fiber 8 grams, Protein 7 grams, Sugar 53 grams
NUT-CRUSTED PURPLE SWEET POTATO PIE
Make and share this Nut-Crusted Purple Sweet Potato Pie recipe from Food.com.
Provided by Dan Churchill
Categories Pie
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate (not deep dish) with coconut oil and set aside.
- Place nuts in the bowl of a food processor. Pulse until coarsely chopped. Add oats and 1⁄4 teaspoon salt. Pulse until the mixture is finely chopped. Do not overprocess; mixture should have coarse texture and should not be ground. Add 3 tablespoons honey and 3 tablespoons coconut oil and pulse until incorporated. Mixture will be crumbly, but should hold together if pressed in your hand. Transfer to prepared pie plate and using hands or the bottom of a measuring cup, press into an even layer and up the sides.
- Bake 20-25 minutes, until crust is golden, tenting the edges of the crust with foil if necessary to prevent over-browning. Remove from oven and let cool completely.
- Meanwhile, place sweet potato on a parchment-lined baking sheet. Transfer to oven and roast until cooked through and very tender, about 1 hour 15 minutes. This can be done at the same time as the crust, or if done separately, sweet potato can roast at 400 degrees for about 1 hour.
- Transfer sweet potatoes to the bowl of a food processor, along with coconut milk, remaining 1 tablespoon honey, and remaining 2 tablespoons coconut oil. Process until smooth, scraping down the sides of the bowl as necessary, and transfer mixture to cooled nut crust. Spread into an even layer, cover lightly with plastic wrap, and place in refrigerator until chilled and firm, about 1-2 hours.
- To serve, top pie with coconut shaving and chopped pistachios. Cut into slices and serve.
Nutrition Facts : Calories 372.7, Fat 27.4, SaturatedFat 11, Sodium 202.2, Carbohydrate 29.2, Fiber 4.3, Sugar 10.7, Protein 7
SPICED SWEET POTATO PIE WITH NUTS
I am always on the lookout for a good sweet potato pie recipe and usually make at least 2 different kids every Thanksgiving and Christmas. This is a good one from Debbi Field's cookbook, Great American Desserts.
Provided by SharleneW
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: In a bowl, whisk together the flour and salt.
- With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
- Stir in the almonds until combined.
- Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
- Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
- Fit the dough into the pie pan.
- Chill the shell in the freezer while making the filling.
- Preheat the oven to 400°F.
- For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
- Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
- Pour the filling into the chilled pie shell and bake for 20 minutes.
- Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
- Remove the pie from the oven to a wire rack and cool for 30 minutes.
- The pie may be served warm or at room temperature.
Nutrition Facts : Calories 509.3, Fat 24.9, SaturatedFat 8.5, Cholesterol 111.3, Sodium 420.4, Carbohydrate 59.5, Fiber 3.7, Sugar 36.5, Protein 10.3
BUTTERNUT-SWEET POTATO PIE
If you're looking for a memorable dessert, this custardlike pie will certainly fit the bill. It's super easy to put together and slices like a dream. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell., Bake 50-60 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.
Nutrition Facts : Calories 373 calories, Fat 18g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 370mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.
CRUNCHY SWEET POTATO PIE
I first tried this delicious pie at a church potluck dinner and was immediately hooked. I've spent many years perfecting my own recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake until topping is golden brown, 10-15 minutes. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.
Nutrition Facts :
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PURPLE SWEET POTATO PIE RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 3 hrs 20 minsCategory Pies
- Preheat oven to 400°F with rack in bottom position. Fit piecrust inside a 9-inch pie plate; fold edges under, and crimp. Fill crust with pie weights. Bake in preheated oven on bottom rack for 12 minutes. Remove pie weights. Continue baking until surface is just dry, about 5 minutes. Remove from oven; reduce oven temperature to 350°F.
- Whisk together sweet potatoes, coconut milk, sugar, butter, eggs, vanilla, cinnamon, and salt in a bowl; pour into prepared crust. Bake at 350°F until just set, 40 to 45 minutes. Let cool completely on a wire rack, about 2 hours.
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5/5 (2)Total Time 2 hrs 30 minsCategory Christmas Pie RecipesCalories 259 per serving
- Mix pastry flour, all-purpose flour and 1/2 teaspoon salt in a large bowl or pulse in a food processor. Cut in cold butter using a pastry blender or two knives or by pulsing in the food processor until the butter forms pebble-size pieces. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 1 day.
- Prick sweet potatoes all over with a fork. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
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5/5 (11)Servings 12Cuisine CalifornianCategory Dessert
- Preheat oven to 350 F. Pierce sweet potatoes several times with a fork all over and wrap each with aluminum foil. Bake in preheated oven until tender, 1 hr. – 1 ½ Remove from oven and let cool.
- While sweet potatoes bake, place the gingersnap cookies in the bowl of a food processor and process until they are finely ground. You should have about 2 cups. Add the walnuts and sugar; pulse to combine. Add the butter and pulse briefly again until everything is mixed together.
- Pat the crust into a deep 9-inch pie plate, and up the sides. Bake for 10-15 minutes (at 350 F), until firm and slightly darkened. Set aside to cool.
- Peel cooled sweet potatoes and discard skins. Process yams in a food processor until mixture is smooth and forms a ball, about 1 minute.
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