Sweet Potato Tart With Coconut Crust And Pecan Streusel Recipe Epicuriouscom

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT

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 TART WITH COCONUT CRUST AND PECAN STREUSEL

Steps:

• To make the crust, put the flour, sugar, coconut, and salt in a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse cornmeal. Add the egg yolks to the water and, with the machine running, pour it through the feed tube. Pulse until the dough comes together and forms a ball. Turn it out onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly. Chill for at least 1 hour, or overnight.
• To make the rum crème anglaise, whisk the egg yolks and sugar in a medium bowl until smooth and pale yellow. In a medium saucepan, bring the half-and-half to a boil. Remove from the heat. Gradually add about 1/2 cup of the half-and-half to the egg yolks, whisking constantly, to temper them. Transfer the egg mixture to the saucepan with the remaining half-and-half and cook, stirring constantly, until the sauce coats the back of a spoon, 2 to 3 minutes; it should register 175°F on an instant-read thermometer. Strain into a bowl and add the vanilla bean and rum. Let cool to room temperature, then refrigerate until chilled. (The crème anglaise can be refrigerated for up to 3 days.)
• On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into a 10-inch fluted pan with a removable bottom, pressing it gently onto the bottom and up the sides. Trim the excess dough. Prick all over the bottom with a fork. Chill until firm, about 30 minutes.
• Preheat the oven to 375°F.
• Line the tart shell with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the paper and weights and bake for 5 to 10 minutes longer, or until golden brown and crisp on the bottom. Let cool slightly on a rack before filling, about 20 minutes.
• To make the filling, prick the sweet potatoes a few times with a fork. Bake for about 45 minutes, until tender. Let cool.
• Peel the sweet potatoes and pass through a food mill. (You need 2 cups pureed sweet potatoes for the filling.)
• Lower the oven to 350°F.
• In a large bowl, combine the sweet potatoes, eggs, sugar, salt, ginger, cinnamon, vanilla extract, half-and-half, and butter and whisk with a sturdy whisk until satiny smooth. (The filling can be made ahead, covered, and refrigerated for up to 2 days.)
• To make the streusel, put the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few times until the mixture comes together a bit. Transfer the mixture to a bowl and, working quickly, rub the mixture between your fingers until the streusel is in lumps slightly larger than peas.
• Pour the filling into the prebaked crust. Sprinkle the streusel evenly over the top of the tart. Bake for 30 to 40 minutes, or until the filling is slightly puffed and set in the middle. Let cool slightly on a rack. To serve, cut the tart into wedges and drizzle with rum crème anglaise.
• Variation:
• Cinnamon crème anglaise is another worthy companion if rum doesn't suit your fancy. Simply omit the rum and add 1/4 teaspoon cinnamon along with the vanilla.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

SWEET POTATO PIE WITH PECAN CRUST

Steps:

• For crust:.
• In a large bowl, stir together flour, pecans and salt.
• With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Add oil slowly, continuing to mix with pastry blender or fork.
• Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
• Do not overwork dough.
• Form into a ball, cover and let set in refrigerator while preparing filling.
• For the filling:.
• Mix all ingredients except eggs and half & Half and stir well.
• Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
• Assembling the pie:.
• On lightly floured surface, roll crust to fit pie pan.
• Place in pan and flute edges.
• Pour filling into prepared pie shell and bake at 375°F for 35-40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.

STREUSEL-PECAN SWEET POTATOES

Steps:

• Heat oven to 350°F. In 2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches potatoes and remaining potatoes ingredients; stir well.
• In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
• Bake uncovered 28 to 30 minutes or until topping is golden.

SWEET POTATO STREUSEL CASSEROLE WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
• Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
• Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until topping is browned, 20 to 30 minutes.

SWEET POTATO STREUSEL

Steps:

• For Filling:
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish (filling will be about 1 inch thick).
• For toppings:
• Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.

SWEET POTATO TART WITH PECANS AND MARSHMALLOWS

Steps:

• For crust:
• Blend flour, almonds, and salt in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in large bowl until fluffy. Add egg and beat until just blended. Add flour mixture in 2 additions, beating until moist clumps form. Gather dough into ball. Flatten into disk. Chill until firm, at least 1 hour and up to 1 day. Soften dough slightly before rolling out.
• Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in overhang, pressing to form double-thick sides. Pierce bottom of crust all over with fork. Chill crust at least 30 minutes and up to 1 hour.
• Preheat oven to 325°F. Bake crust until pale golden, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
• For filling:
• Preheat oven to 375°F. Roast yam on foil-lined baking sheet until very tender when pierced with skewer, about 45 minutes. Halve yam lengthwise; cool completely.
• Scoop 1 cup yam pulp into blender (reserve remaining pulp for another use). Add sugar, cream, eggs, vanilla, spices, and salt and process until smooth. Sprinkle marshmallows and pecans over prepared crust. Pour batter over.
• Bake tart until filling is set, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with whipped cream.

SWEET POTATO PECAN PIE

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.

SWEET POTATO TART

Steps:

• In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended., Pour into crust. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.

SOUTHERN SWEET POTATO TART

Steps:

• Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 40-50 minutes., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and sides of pan; trim edges to edge of pan. Refrigerate while preparing filling., Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack 15 minutes., Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans., Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes. , Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

PECAN CRUSTED SWEET POTATO CASSEROLE

Steps:

• Peel, boil, and mash sweet potatoes to yeild approx 6 cups. (If using canned sweet potatoes: use two large and one small can rinsed and drained).
• Combine mashed sweet pototoes with remaining ingredients. Mix well.
• Pour into 9 x 13 greased baking dish.
• In separate bowl, combine pecans, melted butter, and brown sugar. Coat well.
• Gradually add flour to coated pecans until slightly crumbly.
• Top casserole with pecan mixture covering as much of the surface as possible.
• Bake uncovered 30-45 minutes at 375 degrees until top is browned and crusty. Casserole will set up during baking.
• Cool slightly and serve!