Orange Sweet Potato Pie With Ginger Streusel Recipes

ORANGE SWEET POTATO PIE WITH GINGER STREUSEL

Steps:

• In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes., Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.

SWEET POTATO PIE WITH GINGER STREUSEL

Steps:

• 1. Preheat oven to 400 degrees. On a floured surface, roll out pie dough and fit to your pie dish.
• 2. If you haven't already, boil your peeled sweet potatos until they are completely cooked. Once soft, puree sweet potatos until smooth. Add some half and half (about a tbsp) if they are not pureeing easily.
• 3. Add pureed sweet potatos, evaporated milk, sugars, and eggs to a large bowl. Mix together. Add in spices, salt, vanilla, and butter. Mix until completely combined. Stir in orange zest.
• 4. Pour filling into pie shell. Bake for 30 minutes.
• 5. While pie is baking, prepare the ginger streusel. In a food processor, combine cookies, butter, sugar and flour. Pulse until mixture is combined and very crumbly.
• 6. Remove pie after baking for 30 minutes and sprinkle streusel on top. Return pie to oven and bake for an additional 13 minutes.
• 7. Let cool. In a cold bowl, mix together cream, syrup, and sugar. Continue to mix until the cream thickens and forms whipped cream. Dollop on pie and sprinkle cinnamon sugar on top.

ORANGE-GINGER SWEET POTATOES

Steps:

• Preheat oven to 375F.
• Bake potatoes on a cookie sheet until soft (approx. 1.5 hrs).
• When cool enough to handle, peel and chunk potatoes into a large bowl.
• Add butter and other ingredients and toss to mix.
• Mash potatoes thoroughly or puree in a blender. A hand mixer works well also.
• Lower oven temperature to 350F.
• Turn mashed potatoes into a casserole dish and dot the top with a bit of additional butter.
• Bake 30-40 minutes until hot.
• NOTE: This can be made ahead of time. Bring the mashed potato mixture to room temperature before dotting with butter and baking until hot.

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°.

GINGER-STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST

Steps:

• To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
• In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
• On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
• For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
• Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.