Sweet Potato Pie With Walnut Streusel Topping Recipe 465

SWEET POTATO STREUSEL PIE

Steps:

• Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
• Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely.

SWEET POTATO PIE WITH WALNUT-STREUSEL TOPPING RECIPE - (4.6/5)

Steps:

• Preheat the oven to 375°F. Place the sweet potatoes in a medium-size saucepan. Cover the potatoes with water and boil until tender, 10-15 minutes. Place sweet potatoes, brown sugar, maple syrup, evaporated milk, spices, and vanilla in a food processor. Cover and process until smooth. Add the egg and process until incorporated. Pour the filling into the pie crust and place the pie on a cookie sheet. Bake for 20 minutes. While the pie is baking, make the streusel topping. Combine the brown sugar, flour, butter, cinnamon, and walnuts in a small bowl. Remove the pie from the oven after 20 minutes and add the crumbled topping. Bake the pie for another 20 minutes. Let the pie cool completely. Just before serving, make the glaze. Melt the butter in a small saucepan and then stir in the brown sugar until dissolved. Stir in the maple syrup. Serve the sauce warm, drizzled over slices of the pie.

SWEET POTATO PIE WITH PECAN TOPPING

Steps:

• To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
• To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
• Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
• To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

SLICED SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: Combine flour and salt. Cut in shortening. Gradually add milk just until mixture will hold together. Roll and fit into 9-inch pie pan. Crimp edges.
• For the filling: Boil sweet potatoes until tender. Peel and cut into 1/4-inch thick slices. Combine the sugars and spices. Layer sliced potatoes with sugar mixture in crust. Dot each layer with butter. Pour cool scalded milk over filling.
• For the streusel topping: Combine all ingredients except butter. Cut butter into mixture and stir or rub until crumbly. Sprinkle on top of the filling and bake for 1 hour. Best served warm.

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.

SWEET POTATO PIE WITH THREE-NUT TOPPING

Steps:

• For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
• For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
• Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
• Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.

STREUSEL SWEET POTATOES

Steps:

• In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.