CREAMY MASHED SWEET POTATOES
This is a healthier and not-so-sweet option for those who prefer sweet potato fries to sweet potato pies. I use organic ingredients, but it is not required!
Provided by harmonyb
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large mixing bowl.
- Beat potatoes with an electric mixer until smooth; add cream cheese and beat again until smooth. Season potatoes with sea salt.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 30.7 g, Cholesterol 7.2 mg, Fat 2.3 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 194.3 mg, Sugar 6.4 g
CRISPY AND CREAMY NEW POTATO PIE
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
- Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.
SWEET POTATO PIE
Make and share this Sweet Potato Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
- Pour into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
- Cool; Store in refrigerator.
Nutrition Facts : Calories 459.1, Fat 24.4, SaturatedFat 11, Cholesterol 98.2, Sodium 687.6, Carbohydrate 53.4, Fiber 4, Sugar 23.2, Protein 7.7
SWEET POTATO PIE
This old fashioned sweet potato pie has a silky smooth filling made with brown sugar and evaporated milk. Try with marshmallow whipped cream!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 2h
Number Of Ingredients 17
Steps:
- Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day.
- Place a rack in the center of the oven and preheat to 375 degrees F.
- To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks.
- Place chunks in a large pot and cover with cool water. Bring the pot to a boil, and then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes.
- Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe.
- To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, for about 5 minutes, mashing the potatoes further as they cook.
- To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot.
- While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined.
- Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.*
- Meanwhile, heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly and is a light, toasty brown; 6 to 8 minutes. Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool.
- Finally, prepare the marshmallow cream topping. Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. Add the marshmallow creme and vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks.
- Serve the pie at room temperature, with the marshmallow whipped cream dolloped generously on top, and sprinkled with toasted coconut.
Nutrition Facts : ServingSize 1 (of 10) without coconut or whipped topping, Calories 331 kcal, Carbohydrate 50 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 67 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 5 g
SWEET POTATO ICE CREAM PIE
Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie! It's so creamy and delicious, I'm always asked for the recipe when I serve it. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.
Nutrition Facts : Calories 542 calories, Fat 32g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 368mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM CHEESE-SWEET POTATO PIE
Cheesecake meets sweet potato pie in a creamy dessert that's made easily with a frozen pie crust.
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
- Place baking sheet on oven rack. Heat oven to 350ºF. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
- Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture. Cover edges of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake on baking sheet 50 to 60 minutes or until set and knife inserted near centre comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
- Serve pie with sweetened whipped cream. Store covered in refrigerator.
Nutrition Facts : ServingSize 8 servings
CREAMY SWEET POTATO PIE
A rich creamy pie that fills the home with the smell of autumn. Also a nice substitute for those people who like the taste of pumpkin spice but not the custardy texture.
Provided by MarieLizette
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Set rack to center of the oven and place a cookie sheet on baking rack.
- Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture.
- Divide sweet potato mixture between the pie shells. Cover pies with aluminum foil.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 300 degrees F (150 degrees C). Continue baking pies uncovered until a toothpick inserted into the center comes out clean, about 40 more minutes.
- Remove aluminum foil and pile marshmallows into the center of each pie. Return to oven and continue baking until marshmallows are golden brown, about 10 minutes. Allow pies to cool before serving.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 54.7 g, Cholesterol 50.8 mg, Fat 13.6 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 268 mg, Sugar 31.7 g
BLACK FOLKS SWEET POTATO PIE RECIPE
A Black folks' sweet potato pie recipe is a delightful Thanksgiving and Christmas dessert packed with flavorful seasonings and spices in the tradition of Black folks' soul food cooking.
Provided by Shaunda Necole
Categories Dessert
Time 59m
Number Of Ingredients 11
Steps:
- Grease a 9-inch pie pan and set it aside.
- See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.
- Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly!
- Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.
- Add the scrubbed sweet potatoes to the pot of water.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.
- When the cooking time is finished, allow a natural pressure release for at least 12 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.
- Once the sweet potatoes are cool to the touch, peel and discard the skin.
- Gather 3 cups of sweet potato flesh.
- Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.
- Pulse or mix until the ingredients are combined and smooth.
- Pour the sweet potato mixture into the pie crust.
- Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center.
- Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.
- Garnish with whipped cream and cinnamon sprinkled on top.
- Serve this Black folks' sweet potato pie recipe warm and enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 50 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 54 mg, Sodium 198 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 2 g, ServingSize 1 serving
SWEET POTATO PIE
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Provided by Adam Bush
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
- Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
SWEET POTATO PIE
This easy Sweet Potato Pie is creamy and just the right amount of sweet, with warm spices throughout that make it perfect for fall, Thanksgiving, or anytime.
Provided by Amy
Categories Dessert
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- You can bake, boil, or microwave your sweet potatoes (or even use canned) - whichever you prefer. Once cooked, cool to room temperature and remove the peels.
- Place potatoes in a large bowl. Mash them up with a potato masher, then whip with an electric hand mixer until smooth.
- Add in the butter and mix until combined. Add the brown sugar and granulated sugar, mix until smooth. Add the eggs and mix until smooth. Add the heavy cream, flour, lemon juice, vanilla, salt, and pumpkin pie spice. Continue mixing until smooth and combined, scraping down the sides of the bowl, as necessary.
- Place the pie crust into a pie plate and crimp the edge. Add the filling and smooth out the top.
- Bake for 45-50 minutes until set. It might be the slightest bit jiggly - it is ready when a butter knife inserted into the center comes out mostly clean. Or, an internal temperature reaches 175°F. (Keep an eye on the crust and if it appears to be over-browning, use a pie shield or cover with foil toward the end of baking.)
- Let the pie cool to room temperature before slicing to serve, or chill first.
- Slice and top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg, if desired.Using Canned Potatoes: If you would prefer to use canned sweet potatoes/yams, you will need 1 can (29 ounce), fully drained, which is the equivalent to 1 pound or 2 cups mashed.
Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 3 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 99 mg, Sodium 196 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving
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