Sweet Potato Molasses Pie Recipes

SWEET POTATO-MOLASSES PIE

Sweet Potato-Molasses Pie image

Posted for the Zaar World Tour-Cajun. This version of sweet potato pie has a hint of gingerbread flavor.

Provided by Bayhill

Categories Pie

Time 1h45m

Yield 1 pie

Number Of Ingredients 11

Ingredients

1 (9 inch) unbaked pie shells
3 medium sweet potatoes (1-1/2 lbs. or can use one 17 oz. can sweet potatoes) or 3 medium yams (1-1/2 lbs. or can use one 17 oz. can sweet potatoes)
1/2 cup brown sugar, firmly packed
1/2 cup molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, slightly beaten
1 cup milk
sweetened whipped cream, to garnish (optional)

Steps:

In a medium saucepan, cook raw sweet potatoes or yams in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Mash cooked or canned sweet potatoes (you should have 1-1/2 cups.) Set aside.
Preheat oven to 375F degrees.
In a large mixing bowl, combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Add eggs and milk; mix well.
Pour sweet potato mixture into unbaked pie shell. Cover edge of pie with foil. Bake in 375F degree oven for 20 minutes. Remove the foil. Bake for 30 to 35 minutes more or until a knife, inserted halfway between the center and edge, comes out clean.
Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired.

SWEET POTATO AND MOLASSES MUFFINS

Sweet Potato and Molasses Muffins image

Categories Bread Bake Thanksgiving Sweet Potato/Yam Fall Healthy Molasses Bon Appétit

Yield Makes 12

Number Of Ingredients 11

Ingredients

t1 large orange-flesh sweet potato (about 1 1/4 pounds), baked until tender, peeled
2 eggs, beaten to blend
1/2 cup milk
1/2 cup unsulfured (light) molasses
3 tablespoons butter, melted
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger

Steps:

Preheat oven to 400°F. Line 12 large muffin cups with foil muffin papers.
Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then milk, molasses and butter. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.

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