Who Will Love Me As I Yam Pie Recipes

EASY SWEET POTATO PIE

Easy Sweet Potato Pie image

This is my family's favorite around the holidays. The rum and butter give the pie a rich flavor.

Provided by IRENED

Categories Desserts Pies Sweet Potato Pie Recipes

Yield 8

Number Of Ingredients 10

Ingredients

2 cups cooked and mashed sweet potatoes
2 eggs
1 ¼ cups evaporated milk
⅜ cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons rum
4 tablespoons melted butter
1 (9 inch) unbaked pie crust

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 34.2 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 7.8 g, Sodium 380.4 mg, Sugar 16.8 g

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)

Wilted Spinach Salad With Roasted Kumara (Sweet Potato) image

My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.

Provided by RonaNZ

Categories Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 sweet potatoes (kumara)
salt
pepper
2 tablespoons olive oil
130 g Baby Spinach
2 oranges
6 nasturtium petals (optional)
2 teaspoons coarse grain mustard
1/2 lemon (zest and juice)
salt
pepper
1/4 cup olive oil
3 tablespoons dill weed

Steps:

Peel and cut the kumara into bite sized cubes.
Toss in 2 tablespoons of olive oil and season with salt and pepper.
Bake in the oven for 15 minutes at 200C/400°F.
Mix the mustard, lemon juice, and zest for the dressing.
Add the olive oil a tablespoon at a time, whisking between each spoonful.
Add finely chopped dill.
Season to taste with salt and pepper.
Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
Put the spinach is a large bowl.
Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
Add the dressing and orange segments and toss through.
Serve slightly warm on a large plate and decorate with nasturtium flowers.

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