CAJUN SWEET POTATO PECAN PIE
This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.
Provided by SharleneW
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 300°F.
- Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
- Beat with an electric mixer until well blended and smooth.
- Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
- In another large mixing bowl, prepare the topping.
- Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
- Stir until well blended and smooth.
- Scrape the mixture over the pecans.
- Bake until the pie is nicely browned, about 1 1/2 hours.
- Let cool completely on a wire rack and serve topped with whipped cream.
Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6
CAJUN SWEET POTATO PIE
Make and share this Cajun Sweet Potato Pie recipe from Food.com.
Provided by r_exley
Categories Pie
Time 1h15m
Yield 2 pies, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and boil sweet potatoes until very tender.
- Preheat oven to 400°F.
- Mix all ingredients together and beat on high for 3 minutes.
- Fill each pie crust 3/4 of the way full. Bake for 40 minutes. Let cool so that it will thicken and become cuttable.
- Enjoy.
Nutrition Facts : Calories 687.4, Fat 25.4, SaturatedFat 7.1, Cholesterol 80.7, Sodium 530.1, Carbohydrate 111.5, Fiber 2.7, Sugar 82.5, Protein 6.2
CAJUN SWEET POTATOES
If you like a sweet and spicy flavor profile, you'll get a kick out of Stacy Cox's sweet potatoes. The Palestine, Texas cook uses Cajun seasoning and cayenne pepper to season nutrient-rich sweet potatoes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss the sweet potatoes and oil. Arrange potatoes in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 450° for 20 minutes. , Combine the brown sugar, Cajun seasoning, salt and cayenne; sprinkle over potatoes. Bake 5-6 minutes longer or until tender.
Nutrition Facts : Calories 208 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 4g fiber), Protein 2g protein.
CAJUN SWEET DOUGH
Down in Louisiana this dough is used to make what we call Cajun Sweet Dough. The traditional filling is fig and it is made into turnovers, but it can also be used as pie crust, although it is not as flaky. It is supreme as turnover dough, for ANY kind of filling.
Provided by Julie P.
Time 15m
Yield 30
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
- Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
- To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 26.8 g, Cholesterol 18.7 mg, Fat 5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 9.2 g
CAJUN STYLE BAKED SWEET POTATO
Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix.
Provided by JJOHN32
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
- Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
- Bake in preheated oven until tender, or about 1 hour.
Nutrition Facts : Calories 229 calories, Carbohydrate 49.1 g, Fat 2.3 g, Fiber 7.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 82.6 mg, Sugar 16 g
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- Line a pie pan with the rolled out pie dough. Prick the dough all over with a fork then press a piece of heavy aluminum foil into the pie shell. Bake for 4 minutes until just starting to brown and remove from oven to cool.
- Combine the sweet potatoes and sugar in a large bowl. Beat in the molasses and eggs. Add the spices and orange zest and stir well. Stir in the melted butter and milk. Pour into the pie shell.
- Bake for 15 minutes at 450 degrees, then reduce to 300 degrees and continue baking for 30 to 40 minutes until the filling is firm around the edges but the center remains slightly soft.Two great tools to prevent your crust from overbrowning: One is to cut a strip of aluminum foil and circle the edge of the crust leaving it on when you bake the pie. There is also a product for sale, an aluminum circle that you lay over the pie to cover the edge. Both work nicely. Second is brushing the inside of the crust with egg white, which prevents the crust from not fully baking at the bottom of the pie.
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- For the dough: Mix all ingredients together and form a ball, cover and refrigerate for 1 hour. Roll dough and place into pie plate; fill with the pudding filling below and baked 350 degrees for 30 minutes. My idea is you roll the dough and press down with the small bowl to make a circle then filling the pudding mixture in the middle. Cover with the remaining dough; then press with forks on the ends and make holes with forks on the top.
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