Spiced Sweet Potato Pie With Walnuts Recipes

SWEET POTATO PIE

Steps:

• Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
• Place a rack in the center of the oven and preheat to 375 degrees F.
• To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks.
• Place chunks in a large pot and cover with cool water. Bring the pot to a boil, and then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes.
• Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
• To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, for about 5 minutes, mashing the potatoes further as they cook.
• To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot.
• While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
• Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.*
• Meanwhile, heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly and is a light, toasty brown; 6 to 8 minutes. Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool.
• Finally, prepare the marshmallow cream topping. Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. Add the marshmallow creme and vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks.
• Serve the pie at room temperature, with the marshmallow whipped cream dolloped generously on top, and sprinkled with toasted coconut.

SWEET POTATO PIE

Steps:

• Preheat oven to 425F. Beat together eggs, sweet potatoes, sugar, salt, pumpkin pie spice and evaporated milk with an electric mixer on low until combined. Pour into pie shells.
• Bake for 15 minutes. Reduce heat to 350F and bake for another 45 minutes. Cool before serving.

MAPLE AND WALNUT SWEET POTATO PIE

Steps:

• 1. preheat oven 350 degrees
• 2. mix all the ingredients for crust, pat into bottom and up sides of a deep dish 9in. GLASS pie plate .
• 3. Bake 6 minutes, remove spread nuts on bottom ,cool completely.
• 4. Mix all filling ingredients on medium speed until well blended. Gently pour into pie crust ,bake 50 -60 minutes UNTILL SET. COOL COMPLETELY REFRIGERATE SERVE WITH WHIPPED CREAM

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

CRUNCHY SWEET POTATO PIE

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.

SPICY PIES WITH SWEET POTATO MASH

Steps:

• Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
• While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
• The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

SWEET POTATO PIE

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, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
• Make filling:
• Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
• Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.