SPICED SWEET POTATO PIE WITH WALNUTS
Spiced Sweet Potato Pie with Walnuts recipe 13
Categories Side Dish Vegetarian Pies Holidays Southern Living Sweet Potatos and Yams Thanksgiving Vegan
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Prepare pie crust and set aside. Pre-heat oven to 375℉ (190℃). Wash and scrub potatoes. Place in a baking pan, brush skins with some olive oil and bake for 1½ hours until very soft. Cool and then peel. Mash and add the rest of the ingredients. Blend until the mixture has a creamy consistency. Reduce oven to 350℉ (180℃). Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour. Chill or cool to room temperature before serving. Variation: Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they are well mashed.
Nutrition Facts :
SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST
Categories Milk/Cream Rum Food Processor Ginger Nut Dessert Bake Thanksgiving Vegetarian Walnut Sweet Potato/Yam Fall Chill Bon Appétit Pescatarian Peanut Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
- Make filling:
- Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
- Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.
SPICED SWEET POTATO PIE WITH NUTS
I am always on the lookout for a good sweet potato pie recipe and usually make at least 2 different kids every Thanksgiving and Christmas. This is a good one from Debbi Field's cookbook, Great American Desserts.
Provided by SharleneW
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: In a bowl, whisk together the flour and salt.
- With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
- Stir in the almonds until combined.
- Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
- Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
- Fit the dough into the pie pan.
- Chill the shell in the freezer while making the filling.
- Preheat the oven to 400°F.
- For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
- Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
- Pour the filling into the chilled pie shell and bake for 20 minutes.
- Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
- Remove the pie from the oven to a wire rack and cool for 30 minutes.
- The pie may be served warm or at room temperature.
Nutrition Facts : Calories 509.3, Fat 24.9, SaturatedFat 8.5, Cholesterol 111.3, Sodium 420.4, Carbohydrate 59.5, Fiber 3.7, Sugar 36.5, Protein 10.3
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