Allspice Sweet Potatoes Recipes

CHEF JOHN'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
• Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
• Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

ALLSPICE SWEET POTATO PIE (BH&G)

Steps:

• Peel and dice sweet potatoes. Boil until tender, about 20-25 minutes. Drain and mash with a potato masher. Put aside.
• For the crust: In a big bowl combine flour, sugar, 1 ts allspice and the salt. Cut in butter (using a knife or your fingers) until mixture resembles coarse sand. Sprinkle 1 tbs of the ice water over the flour mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tbs of ice water at a time, until all mixture is moistened (you might need more than 5 tbs).
• Form dough into a ball. On a lightly floured surface use your hands to slightly flatten the dough. Roll out into a circle of 12 inches in diameter.
• Transfer dough to a 9 inch pie plate. If you have any extra dough, fold it under. Crimp edges as desired. Do not prick the dough.
• Preheat oven to 190°C/ 375°F.
• For the filling: From your sweet potato mash measure 1 1/2 cups. In a medium bowl combine this, brown sugar, cream, eggs, 1 1/2 ts allspice, vanilla, orange peel (if using) and salt.
• Pour filling into prepared pie plate.
• Bake for 40-45 minutes or until knife inserted near the centre comes out clean. NOTE that you might have to cover the pie after 25 minutes or so to prevent overbrowning.
• Enjoy!