MAPLE SWEET POTATO PIE RECIPE
Classic sweet potato pie filling gets a flavor boost from good maple syrup and decorated with pastry maple leaves and maple glazed pecans.
Provided by Janette
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Poke holes with a fork all over 1 sweet potato and microwave for 2 minutes, turn and repeat until the fork inserts easily. Repeat with the rest of the potatoes (depending on how many you have). Allow to cool.
- To a make the pastry in a food processor: Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it forms a ball.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Remove, knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
- While the pastry chills, when the potatoes are cool enough to handle, peel and add the sweet potato to a mixing bowl mash until smooth. Whisk in the sugar, cream, maple syrup, eggs, cinnamon and nutmeg.
- Preheat oven to 350°F/177 °C and position rack on lower 1/3 of the oven.
- Remove the dough from the fridge and roll out onto a floured surface. *see note.
- Roll the dough over the rolling pin and lift into a greased 9 inch pie dish. Leave a 1 inch overhang, then fold the edges under and make the edges pretty. Use a fork to prick holes in the base of the dough. Lightly cover the crust edge with foil. Bake in the center of the oven for 10 minutes. Remove from the oven, remove the foil and allow to cool slightly.
- To a mixing bowl, add the cooled sweet potato and mash until smooth. Add the sugar, cream, maple syrup, eggs, cinnamon and nutmeg. Whisk until mixed and smooth.
- Pour the filling into the pie crust, place on a baking sheet and bake for 50 minutes until the filling is set. It will still be jiggly. Remove from the oven and cool completely.
Nutrition Facts : Calories 455 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Protein 6 grams protein, SaturatedFat 14 grams saturated fat, Sodium 82 milligrams sodium
SWEET POTATO PIE W/MAPLE SYRUP
Trying to accommodate my growing allergy to all things squash, I started with the traditional Libby's Famous Pumpkin Pie recipe and happily landed here! (Prep time doesn't include cooking sweet potatoes.)
Provided by SinginChef
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425* F.
- Combine dry ingredients.
- Beat eggs and add sweet potatoes and sugar-spice mixture.
- Carefully stir in maple syrup and milk.
- Pour into shell.
- Bake on center rack for 15 minutes.
- Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
- Let cool, at least slightly!
- ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy -- not that it will change the flavor!***.
Nutrition Facts : Calories 305.1, Fat 9.2, SaturatedFat 2.5, Cholesterol 54.4, Sodium 247.3, Carbohydrate 51.8, Fiber 2.8, Sugar 31.1, Protein 5
MAPLE BOURBON SWEET POTATO PIE
Provided by Food Network
Time 6h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."
- This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
- Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
- 1 (9-inch) basic pie crust, baked blind, recipe follows
- Preheat oven to 425 degrees F.
- Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
- Turn oven down to 375 degrees F.
- Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
- Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
- Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
- Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
- Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
- Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.
SWEET POTATO PIE
Alton Brown's tops his smooth Sweet Potato Pie with crunchy pecans. Get the recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
- Preheat the oven to 350 degrees F.
- Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
- Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
SWEET POTATO WAFFLES WITH CINNAMON MAPLE SYRUP
Fluffy sweet waffles that taste like fall on a plate!
Provided by Chef Ken Stoneback
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine sweet potatoes, milk, butter, brown sugar, and vanilla in a food processor; pulse until well combined and smooth.
- Mix flour, baking powder, and salt together in a large bowl. Stir in sweet potato mixture.
- Preheat and grease a waffle maker.
- Beat egg whites in a stand mixer on high speed until stiff peaks form. Fold into the waffle batter, 2 cups at a time, until well incorporated.
- Scoop 1 cup batter onto the preheated waffle maker. Close the lid and cook until slightly golden and crispy, about 5 minutes. Remove to a plate and repeat to make remaining waffles.
- While the waffles are cooking, heat maple syrup in a pot over low heat until warm. Stir in cinnamon. Serve with waffles.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 136.8 g, Cholesterol 25.3 mg, Fat 10 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 6 g, Sodium 621.2 mg, Sugar 84.5 g
BEST-EVER SWEET POTATO PIE
My grandmother handed down this recipe and it's amazing! The flavor, with a hint of maple and great spices, totally lives up to its name. -Erin Gibbons, Downingtown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Brush crust with egg white. Bake 6-8 minutes. Cool on a wire rack. Reduce heat to 350°., In a large bowl, beat the remaining ingredients until blended. Pour into crust. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 318mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET POTATO PIE & MAPLE PRALINE SAUCE
A delicious sweet potato pie with a mouthwatering sauce, this one will have your guests talking. Use leftover sauce as an ice cream topping. -Rosemary Johnson, Irondale, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings (1-2/3 cups sauce).
Number Of Ingredients 18
Steps:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine 1/4 cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside., In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer., Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack., For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.
Nutrition Facts : Calories 616 calories, Fat 35g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 237mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 3g fiber), Protein 6g protein.
CANDIED SWEET POTATOES WITH MAPLE SYRUP
I created these candied sweet potatoes with maple syrup to entice my young children to eat sweet potatoes. They didn't like them plain and none of us liked recipes using marshmallows, pineapple, etc. This slightly-sweet version fit the bill. The kids are grown-up now, but still request this be served every Thanksgiving.
Provided by Suse57
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
- While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
- Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
- Bake in the preheated oven until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 36 g, Cholesterol 11.4 mg, Fat 4.5 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 400.6 mg, Sugar 11.9 g
MAPLE BOURBON SWEET POTATO PIE
Steps:
- Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
- Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
- Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.
SWEET POTATO PUREE WITH BROWNED-BUTTER MAPLE SYRUP
With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.
- Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.
- Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.
Nutrition Facts : Calories 241 g, Cholesterol 4 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 335 g
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