FLUFFY SWEET POTATO CUSTARD PIE
My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 pies (8 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 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 or refrigerate within 2 hours.,
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET-POTATO CUSTARD PIE
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices for the custard filling, and the baked pie is crowned with rings of toasted marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
- Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Increase oven temperature to 400 degrees. Arrange sweet potatoes on a parchment-lined baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool slightly; reduce oven temperature to 350 degrees and place a foil-lined baking sheet below rack. When cool enough to handle, peel sweet potatoes, discarding skins. Place flesh in a food processor and process until smooth. (Puree can be made ahead and refrigerated in an airtight container up to 5 days.)
- In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in half-and-half. Add 1 1/4 cups sweet-potato puree; whisk until thoroughly combined. Pour mixture into crust (do not overfill). Cover edges with a foil ring, avoiding custard. Place pie dish directly on rack and bake until filling is just set in center, 50 to 55 minutes. Transfer to wire rack; let cool completely, at least 2 hours. Refrigerate, uncovered, until chilled, at least 4 hours or, loosely covered, up to 2 days.
- When ready to serve, spray kitchen shears or a knife with oil; cut marshmallows in half crosswise. Shingle on top of pie in concentric circles, cut-sides down. Move a small kitchen blowtorch back and forth across marshmallows until caramelized, or place pie under the broiler until toasted, 10 to 15 seconds.
SWEET POTATO CUSTARD PIE
This is the most fantastic Sweet Potato Pie you will ever taste! It has almond extract and marshmallow creme in the filling. It's dynamite for holidays.
Provided by Teresa
Categories Pies/Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Bake potatoes, peel, then mash potato with potato masher.
- Add marshmallow crème and butter; beat until smooth.
- Add milk, eggs, extracts, sugars, flour, cinnamon and nutmeg; beat into potato mixture until well blended.
- Pour into pastry shell.
- Bake at 350° for 45-50 minutes or until a knife comes out clean.
- (My 10-inch shell took 1 hour 10 minutes to cook thoroughly).
- Cool on a wire rack.
- Serve with whipped topping or ice cream.
- Refrigerate leftovers.
OLD-FASHIONED SWEET POTATO PIE
This is a down home fresh sweet potato pie. I hope you enjoy this recipe as much as my family.
Provided by Lisa H.
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
- Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 29.7 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 4.5 g, Sodium 400.2 mg, Sugar 7.8 g
SWEET POTATO CUSTARD PIE
Make and share this Sweet Potato Custard Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, sugar, salt, nutmeg, cinnamon, orange rind and milk.
- Add sweet potatoes, grated just before adding to milk mixture.
- Stir in melted butter.
- Pour filling into pie shell.
- Bake at 400 degrees Fahrenheit for 45 to 50 minutes, or until knife inserted 1 inch from edge comes out clean.
- Serve slightly warm or cold.
Nutrition Facts : Calories 239.7, Fat 12.2, SaturatedFat 4.4, Cholesterol 64.2, Sodium 339, Carbohydrate 27.6, Fiber 2.1, Sugar 8.1, Protein 5.4
SWEET POTATO CUSTARD PIE
I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET POTATO PIE
Even pumpkin pie die-hards will be won over by this pie -- it's rich, creamy and full of flavor, with a super-flaky crust that won't get soggy. It's the classic holiday pie in its best-possible form. And the whiskey whipped cream and candied pecans would make anything spectacular, but they're especially good with this.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
- Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)
- Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
- Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
- Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack
- When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.
- Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
SWEET POTATO CUSTARD
Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
- In a medium bowl, stir together sweet potato and banana; add milk blending well.
- Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
- Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
- Bake 40 to 45 minutes or until knife inserted near center comes out clean.
Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 64.6, Sodium 260.2, Carbohydrate 24, Fiber 1.4, Sugar 17.4, Protein 4.7
SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST
This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."
Provided by Molly O'Neill
Categories dessert
Time 2h
Yield One 10-inch pie
Number Of Ingredients 19
Steps:
- To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
- In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
- On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
- For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
- Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
SWEET POTATO PIE
A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.
Provided by Toni Tipton-Martin
Categories Dessert Pie Sweet Potato/Yam Nut Pecan Cinnamon Nutmeg Thanksgiving Vegetarian Soy Free Peanut Free
Yield serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
- Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
- When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
- Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.
More about "sweet potato custard pie recipes"
BAKED SWEET POTATO CUSTARD RECIPE - THE SPRUCE EATS
From thespruceeats.com
SWEET POTATO PIE RECIPES | ALLRECIPES
From allrecipes.com
BEST SWEET POTATO CUSTARD PIE RECIPE - HOW TO MAKE …
From food52.com
SOUTHERN-STYLE SWEET POTATO PIE - ONCE UPON A CHEF
From onceuponachef.com
SOUTHERN SWEET POTATO PIE - HOUSE OF YUMM
From houseofyumm.com
SWEET POTATO CUSTARD PIE - PLAIN.RECIPES
From plain.recipes
SWEET POTATO CUSTARD PIE - PLAIN.RECIPES
From plain.recipes
MAMA'S SPICED SWEET POTATO CUSTARD PIE RECIPE - PAULA …
From pauladeen.com
SWEET POTATO CUSTARD PIE RECIPE | MYRECIPES
From myrecipes.com
12 REAL OLD-FASHIONED SWEET POTATO PIE RECIPES - CLICK AMERICANA
From clickamericana.com
SWEET POTATO CUSTARD RECIPE | HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
SWEET POTATO CUSTARD PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SWEET POTATO CUSTARD PIE - RECIPE | COOKS.COM
From cooks.com
SWEET POTATO CUSTARD PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
REMODELAHOLIC | SWEET POTATO CUSTARD PIE
From remodelaholic.com
OLD FASHIONED SWEET POTATO PIE - DEL'S COOKING TWIST
From delscookingtwist.com
SWEET POTATO CUSTARD PIE ON BAKESPACE.COM
From bakespace.com
SWEET POTATO CUSTARD PIE RECIPE | MYRECIPES
From myrecipes.com
SWEET POTATO CUSTARD | FREE RECIPES
From recipesmy.com
CUSTARD SWEET POTATO PIE - RECIPES | COOKS.COM
From cooks.com
SWEET POTATO CUSTARD PIE RECIPE | TASTE OF HOME
IMPOSSIBLE SWEET POTATO PIE BISQUICK - THERESCIPES.INFO
From therecipes.info
OLD FASHIONED SWEET POTATO PIE - PIEPRONATION.COM
From piepronation.com
SWEET POTATO SLAB PIE - THE COUNTRY COOK
From thecountrycook.net
OLD FASHIONED SOUTHERN SWEET POTATO PIE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
SWEET POTATO CUSTARD PIE IN ORANGE CRUST RECIPE
From bakerrecipes.com
CHERYL DAY’S SWEET POTATO PIE - PASTRY AT HOME
From pastryathome.com
HOMEMADE SWEET POTATO PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HONEY CUSTARD PIE RECIPE - THERESCIPES.INFO
From therecipes.info
SWEET POTATO CUSTARD PIE RECIPE • TODAY'S BEST RECIPE
From todaysbestrecipe.com
HOMEMADE SWEET POTATO PIE - TWO CUPS FLOUR
From twocupsflour.com
SWEET POTATO PIE {BEST RECIPE!} - WELLPLATED.COM
From wellplated.com
SWEET POTATO TORTILLA PIE RECIPE | EASY VEGETARIAN DINNER IDEA
From rusticfamilyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #side-dishes #potatoes #vegetables #american #southern-united-states #oven #dietary #equipment #4-hours-or-less
You'll also love