SWEET POTATO PIE
Even pumpkin pie die-hards will be won over by this pie -- it's rich, creamy and full of flavor, with a super-flaky crust that won't get soggy. It's the classic holiday pie in its best-possible form. And the whiskey whipped cream and candied pecans would make anything spectacular, but they're especially good with this.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
- Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)
- Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
- Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
- Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack
- When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.
- Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
WHISKEY-GLAZED SWEET POTATOES
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.
- In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.
- Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.
- Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
- Remove and serve immediately.
WHISKEY-GLAZED SWEET POTATOES
Steps:
- Preheat the oven to 375 degrees F. Place the sweet potatoes on a baking sheet (do not pierce) and bake 30 to 40 minutes. Lightly squeeze the potatoes: If they're slightly soft, they're done. Let cool.
- Lightly toast the pecans in a medium saute pan over high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg and cayenne; let simmer 4 to 5 minutes. Add the whiskey and 1/2 teaspoon salt; simmer 5 more minutes.
- Butter the bottom and sides of an 8-inch-square baking dish. Remove the peel from the sweet potatoes and cut crosswise into 1/2-inch-thick slices. Arrange the sweet potato and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top. Cover with aluminum foil and bake 15 minutes. Remove the foil and baste the top with the whiskey sauce that's collected in the bottom of the pan; continue baking until the apples are soft and glazed, about 18 more minutes.
SWEET POTATO PIE I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
WORLD'S BEST SWEET POTATO PIE
Being from the South, we love our sweet potato pie. While many use many different ingredients to make their sweet potato pie this one stands out for its simplicity and goodness. This recipe was passed down to me from my best friend's mother who would cook the absolutely best sweet potato pies. After asking many times she finally wrote it down for me. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.
Provided by Lewis
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
- Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32 g, Cholesterol 63.7 mg, Fat 17.4 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 244 mg, Sugar 12.4 g
TENNESSEE WHISKEY SWEET POTATO CASSEROLE
Sweet potato casserole flavored with Tennessee whiskey, brown sugar, and topped with candied pecans. A rich and comforting take on a classic holiday dish that has been in my family for years. We've had it at Thanksgiving for as long as I can remember. For best results make sure potatoes are drained of as much water as possible.
Provided by Rubyduck75
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Bring water to a boil in a large pot. Cook sweet potatoes in boiling water until tender, about 7 minutes; drain. Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth. Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate. Spread mixture into a 1-quart casserole dish.
- Melt 1/4 cup butter in a small skillet over low heat. Stir 3/4 cup brown sugar into the melted butter until incorporated. Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes. Top sweet potato mixture with the pecans.
- Bake in preheated oven until browned around the edges, about 25 minutes.
Nutrition Facts : Calories 584.6 calories, Carbohydrate 61 g, Cholesterol 40.7 mg, Fat 35.4 g, Fiber 5 g, Protein 3.7 g, SaturatedFat 11.7 g, Sodium 554.3 mg, Sugar 48 g
BOURBON SWEET POTATO PIE
There is nothing I don't love about this pie! I adore the flavors, and I like that I can sneak some whole grains into the crust. It belongs on every holiday dessert buffet. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack., Stir walnuts into remaining oat mixture. Reserve for topping. , For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly., Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust., Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.
Nutrition Facts : Calories 570 calories, Fat 31g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 403mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 7g protein.
LEMONY SWEET POTATO PIE
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into shell., Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 407 calories, Fat 16g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 209mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET POTATO PIE W/ WHISKEY
Make and share this Sweet Potato Pie W/ Whiskey recipe from Food.com.
Provided by little_wing
Categories Pie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Peel and cube sweet potatoes.
- Cover with salted water in large pot and simmer until soft, about 7 minutes.
- Drain potatoes, mash until smooth them and set aside to cool.
- Preheat oven to 350.
- In a large bowl, cream butter and sugar together.
- Add eggs, half and half, Jack Daniel's, vanilla and salt and combine well.
- Add the potatoes and mix well.
- Pour into pie shells and bake 45 minutes or until knife inserted into middle comes out clean.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 165.4, Fat 10.8, SaturatedFat 5, Cholesterol 40.3, Sodium 300.8, Carbohydrate 13.2, Fiber 0.9, Sugar 1.8, Protein 2.2
WHISKY (OR BOURBON) BAKED SWEET POTATOES (OR YAMS)
This recipe is a combination of my Dad's Candied Yam recipe and one from Gourmet. I prefer the darker sweet potato (which he called a yam) over the lighter yellow sweet potato. I like to use McClelland's Highland Scotch Whisky, but you can use any whisky/whiskey/bourbon you prefer; a friend told me she even made them with rum. I've also had good luck with making them in advance; arranging them in the dish, adding the syrup, and refrigerating them until it's time to bake them. This dish smells so good while baking: like cinnamon rolls, or the steam from a hot-buttered rum. And they taste almost like a dessert (I think they end up with a firm, custard-like consistency). At my family & friends' request, I now have to make them for every Thanksgiving and holiday meal.
Provided by TigerJo
Categories Fruit
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a shallow 3qt baking dish; set aside.
- Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
- Preheat oven to 375°F.
- In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).
- Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.
SWEET POTATO PIE W/MAPLE SYRUP
Trying to accommodate my growing allergy to all things squash, I started with the traditional Libby's Famous Pumpkin Pie recipe and happily landed here! (Prep time doesn't include cooking sweet potatoes.)
Provided by SinginChef
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425* F.
- Combine dry ingredients.
- Beat eggs and add sweet potatoes and sugar-spice mixture.
- Carefully stir in maple syrup and milk.
- Pour into shell.
- Bake on center rack for 15 minutes.
- Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
- Let cool, at least slightly!
- ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy -- not that it will change the flavor!***.
Nutrition Facts : Calories 305.1, Fat 9.2, SaturatedFat 2.5, Cholesterol 54.4, Sodium 247.3, Carbohydrate 51.8, Fiber 2.8, Sugar 31.1, Protein 5
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