SWEET POTATO & PECAN PIE WITH CINNAMON CREAM RECIPE - (4.6/5)
Provided by cecelia26_
Number Of Ingredients 22
Steps:
- TOPPING: In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine and maple flavoring; mix well. Stir in pecans and set aside. FILLING: Preheat oven to 350°F. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled. CINNAMON CREAM: In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.
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
PAUL PRUDHOMME'S SWEET POTATO PECAN PIE
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.
Provided by Marian Burros
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 28
Steps:
- Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
- Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
- Heat oven to 300 degrees.
- Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
- Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
- Transfer pie to oven and bake for 1 1/2 hours. Cool.
- Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.
SWEET POTATO PECAN PIE
This updated classic from Glenda Conrad in Shelbyville, Indiana combines two Southern favorites in one simply delicious pie! And canned sweet potatoes make it so easy.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate. , In a small bowl, mash the sweet potatoes. Beat in 1 egg, 1/3 cup brown sugar, cinnamon and ginger. Set aside., In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla and mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture. , Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
SWEET POTATO-PECAN PIE
Make and share this Sweet Potato-Pecan Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Prepare pie shell,set aside.
- Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
- Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
- Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
- Add sugar, corn syrup, melted butter, vanilla and cinnamon.
- Beat at low speed just until mixture is well blended, about 1 minute.
- Stir in pecans.
- Preheat oven to 350 degrees Fahrenheit.
- To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
- Pour pecan topping over top.
- Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
- Remove pie to rack to cool.
- Just before serving decorate with whipped cream.
Nutrition Facts : Calories 323, Fat 19.6, SaturatedFat 6.9, Cholesterol 70.3, Sodium 178.9, Carbohydrate 35, Fiber 1.9, Sugar 17.3, Protein 3.8
SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT
Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
- Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
- Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
- For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
- Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
- For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.
SWEET POTATO PIE WITH PECANS
This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie.
Provided by bluebayou
Categories Desserts Pies Sweet Potato Pie Recipes
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
- Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
- Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
- Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
Nutrition Facts : Calories 771.7 calories, Carbohydrate 66.7 g, Cholesterol 144.8 mg, Fat 53.3 g, Fiber 4.1 g, Protein 9.1 g, SaturatedFat 20.8 g, Sodium 383.3 mg, Sugar 37.7 g
SWEET POTATO PECAN PIE
Provided by Florence Fabricant
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the sweet potatoes with 1/4 cup of the sugar, the egg yolk, the cream, 1 tablespoon of the butter, 1 teaspoon of the vanilla, the cinnamon and nutmeg. Beat until smooth.
- Preheat oven to 350 degrees. Line a pan with the pastry. (The pan can be a nine-inch cake pan, springform pan or quiche pan 1 1/2 to 2 inches deep that has a removable bottom.) Spread sweet potato mixture evenly in pastry-lined pan.
- Beat eggs until frothy; then beat in the remaining 1 cup brown sugar. Add corn syrup, remaining 4 tablespoons melted butter, rum and and remaining 1 teaspoon vanilla. Stir in pecans and pour the mixture into the pan.
- Put in the oven and bake 1 1/2 to 1 3/4 hours, until the top feels firm and a knife inserted in the center comes out clean. Let cool before serving.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 22 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 58 milligrams, Sugar 27 grams, TransFat 0 grams
PECAN SWEET POTATO BAKE WITH CINNAMON
This sweet and savory casserole is part of our traditional Christmas dinner. It goes great with any meaty entree. -Lynn McAllister, Mt. Ulla, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain. Cool slightly; peel and cube., In a large bowl, mash the sweet potatoes. Stir in the sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish. , Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or a thermometer reads 160°.
Nutrition Facts : Calories 436 calories, Fat 21g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 303mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 4g fiber), Protein 5g protein.
CAJUN SWEET POTATO PECAN PIE
This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.
Provided by SharleneW
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 300°F.
- Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
- Beat with an electric mixer until well blended and smooth.
- Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
- In another large mixing bowl, prepare the topping.
- Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
- Stir until well blended and smooth.
- Scrape the mixture over the pecans.
- Bake until the pie is nicely browned, about 1 1/2 hours.
- Let cool completely on a wire rack and serve topped with whipped cream.
Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6
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SWEET POTATO PECAN PIE WITH CINNAMON ICE CREAM RECIPE
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- Preheat oven to 400°. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven. Lower temperature to 350°.
- Combine sweet potato and next 4 ingredients in a large bowl. Add 1/2 teaspoon vanilla and next 3 ingredients; stir until smooth and completely combined. Spread in an even layer in bottom of shell. Add chopped pecans evenly over sweet potato mixture. Lay pecan halves flat in a circle around perimeter.
- Combine granulated sugar and 2 large eggs in a separate bowl; whisk until well blended. Whisk in corn syrup, melted butter, and remaining 1 teaspoon vanilla. Pour mixture slowly over pecan layer. Do not overfill. (You may have excess.)
- Bake at 350° for 50 to 55 minutes or until pie is puffed, set, and golden brown. Remove and let cool. Serve with Cinnamon Ice Cream.
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