COCONUT-SWEET POTATO PIE
Serve Coconut-Sweet Potato Pie as an autumn or holiday dessert. Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell in Coconut-Sweet Potato Pie.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
- Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
- Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.
Categories Ginger Dessert Bake Thanksgiving Sweet Potato/Yam Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
SPICED SWEET POTATO MERINGUE PIE IN A GINGERSNAP CRUST
Another Emeril recipe I didn't want to lose... if anyone tries it before me let me know what you think!
Provided by Raquel Grinnell
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Place sweet potatoes on a foil-lined baking sheet and bake until very soft, about 1 hour. When potatoes are cool enough to handle halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use and discarding skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.
- Whisk together eggs, sugar, allspice, ginger, and salt. Stir in evaporated milk, lemon juice, and vanilla. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
- Pour the filling into the cooled piecrust. Bake for 20 minutes. Reduce the heat to 325 degrees F and bake until the filling is set around edges but still jiggles slightly when shaken, about 20 more minutes. Remove from the oven and let cool slightly, about 30 minutes.
- To make the meringue topping, in a large bowl, beat the egg whites until soft peaks start to form. Slowly add the sugar while beating constantly. Beat until glossy and stiff peaks form, being careful not to over beat the meringue.
- Preheat the broiler.
- While the pie is still warm spread the meringue evenly over the filling, smoothing out to the pastry edges to seal. Place under the broiler and cook until the meringue is golden brown, about 1 minute.
- Remove from the oven and let cool completely on a rack, about 1 hour. Serve.
- Gingersnap Crust:Preheat the oven to 375 degrees F.
- In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well.
- Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)Brush the crust with the egg white.
- Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.
Nutrition Facts : Calories 633.1, Fat 19.6, SaturatedFat 9.8, Cholesterol 114.4, Sodium 588.3, Carbohydrate 105.8, Fiber 4.6, Sugar 57, Protein 10.4
SWEET POTATO PIE WITH GINGERSNAP CRUST
Make and share this Sweet Potato Pie With Gingersnap Crust recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F
- Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside.
- Turn oven up to 375°F Fill a small saucepan with water. Add potato; bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
- In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
- Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30-35 minutes. Serve at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 272.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 86.1, Sodium 330.6, Carbohydrate 39.5, Fiber 0.9, Sugar 25.8, Protein 5.8
SWEET POTATO PIE WITH GINGERSNAP CRUST
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
- Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
- In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
- Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.
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
COCONUT-GINGERSNAP SWEET POTATO PIE
A delicious combination of flavors - a great addition to your holiday table or any time of the year. Recipe is from Whole Foods.
Provided by Daily Inspiration S
Categories Pies
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until verty tender. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
- 2. Meanwhile, to make the crust, stir together ground gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.
- 3. To finish the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are pureed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined.
- 4. Pour sweet potato filling into crust and bake about 50 minutes or until just set in the center of the pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.
GINGERSNAP SWEET POTATO PRALINE PIE
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.
Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
From Gourmet Magazine- not too sweet pie that goes well with freshly whipped cream! (Cooking time does not include baking the potatoes)
Provided by That Napa Chicken R
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make crust:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour 10" pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:.
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
- Cooks' notes:.
- • Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
- • Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.
Nutrition Facts : Calories 314.6, Fat 14.8, SaturatedFat 6, Cholesterol 101.2, Sodium 208.9, Carbohydrate 40.7, Fiber 4.1, Sugar 20.8, Protein 5.5
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- Preheat an oven to 350 F. Process gingersnap cookies in a food processor until it forms fine crumbs. Add crumbs to a medium mixing bowl and add the melted butter and brown sugar. Mix well and add to a 9.5" glass pie pan. Press the crumb down on the bottom of the pan and up the sides evenly. You do not need to bake this prior to adding the filling.
- Peel the sweet potatoes and then cut them into a 1" dice. Place them in a saucepan filled with cold water. Place pot over medium-high heat until they start to boil and then turn them down to simmer. Simmer for 10 minutes or until fork tender. Drain them into a colander and then place them into a large mixing bowl. Mash the sweet potatoes with a masher or heavy duty whisk.
- In the bowl of a stand mixer, combine the egg whites and a pinch of salt. Whip with a whisk attachment until frothy. Add the sugar and beat on high speed until stiff peaks form. Add in the jasmine extract. Mix 1/3 of the meringue into the marshmallow fluff until all the lumps are gone. Then carefully fold in the rest of the meringue into the fluff. Place into a piping bag fitted with a large round tip (Ateco 806).
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