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
SPICED SWEET POTATO PIE
"I wanted to create a lightened version of this classic pie, so I cut back on the sugar and added vanilla and bourbon to increase flavor without adding fat." Diana Rios - Lytle, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the the first 7 ingredients until blended. In another bowl, combine the brown sugar, flour, cinnamon, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Pour into crust., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 285 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 350mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
SLICED SWEET POTATO PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: Combine flour and salt. Cut in shortening. Gradually add milk just until mixture will hold together. Roll and fit into 9-inch pie pan. Crimp edges.
- For the filling: Boil sweet potatoes until tender. Peel and cut into 1/4-inch thick slices. Combine the sugars and spices. Layer sliced potatoes with sugar mixture in crust. Dot each layer with butter. Pour cool scalded milk over filling.
- For the streusel topping: Combine all ingredients except butter. Cut butter into mixture and stir or rub until crumbly. Sprinkle on top of the filling and bake for 1 hour. Best served warm.
SWEET POTATO PIE
Custardy and classic, this easy pie shows off the earthy richness of sweet potatoes with a little butter and a blend of warming spices. Be sure to start with good-looking spuds-firm and speckle-free. As they bake, they'll caramelize a bit. Because sweet potatoes vary in sweetness, I have you taste the filling before beating in the eggs to see if you want a touch more sugar.
Provided by Carla Hall
Categories dessert
Time 5h
Yield one 9-inch pie
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
- Raise the oven temperature to 425 degrees F.
- Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
- Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
COCONUT-SWEET POTATO PIE WITH SPICED CRUST
Provided by Mark Bittman
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
- While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
- In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
- Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 97 milligrams, Sugar 17 grams, TransFat 0 grams
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