EASY EGGLESS SWEET POTATO PIE
This Easy Eggless Sweet Potato Pie is creamy, silky smooth, rich, and dense spiced! A delicious dessert to celebrate the holidays that will be a hit with your guests.
Provided by Oriana Romero
Categories Dessert
Time 1h20m
Number Of Ingredients 14
Steps:
- If using a homemade pie crust, prepare my pie crust recipe. After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping or fluting the edges.
- If using a store-bought pie crust, follow packet instructions. Place the dough into a pie dish, crimping or fluting the edges.
- At this point, you have two options, adding the sweet potato filling over the unbaked pie crust or blind baking the pie crust before adding the filling to ensure a crispy pie bottom. It's totally up to your taste, I have done it both ways, and the pie has been delicious either way.
- If you want to blind bake the crust: Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights or dry beans (about 1 quart / 950 gr). Bake at 400º F (200º C) for 15 - 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper and return the crust to the oven to continue baking until golden and crisp, 5 - 10 minutes.
- Oven: Preheat the oven to 375º F (190º C). Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet. Bake for 50 - 60 minutes, or until softened through.
- Stovetop: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft.
- Instant Pot /Pressure Cooker: Pierce the potatoes with a fork. Set a heatproof trivet or steamer basket in the Instant Pot or electric pressure cooker. Add 1 cup water and place the sweet potatoes on the trivet. Lock the lid on and check that the valve is set to seal. Set to cook for 12 - 18 minutes under HIGH pressure for small/medium potatoes. When the cooking time is up, let the pressure naturally release for 10 minutes. Carefully, quick release any remaining pressure. Open the pressure cooker and remove the sweet potatoes.
- Once sweet potatoes are tender, allow them to cool until they are easy to handle. Cut tops and bottoms of the potatoes and peel skins off.
- Preheat oven to 350°F (180° C).
- Using a handheld or stand mixer fitted with a paddle or whisk attachment (you can use a blender or a food processor for this), beat/blend/pulse the potatoes on medium-high speed until smooth.
- Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined. NOTE: I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
- Spread filling into prepared pie crust. Smooth top with a spatula.
- Mix the eggless egg wash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash.
- Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out "mostly" clean. The center should wobble, but the edge should be set. Note: if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
- Remove pie from the oven. Place it on a cooling rack and allow it to cool for at least 2 hours at room temperature before serving.
- Decorate with whipped cream and candied pecans, if desired.
Nutrition Facts : Calories 319 kcal, Carbohydrate 48 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Sugar 27 g, ServingSize 1 serving
SWEET POTATO PIE EGGLESS | HOW TO MAKE HEALTHY SWEET POTATO PIE WHEAT TARTS WITHOUT EGG
Sweet Potato Pie made without egg is equally tasty and delicious like the classic Sweet Potato Pie. Made with whole wheat baked crust, every bite of this egg free pie is super indulging. Crispy and crunchy from the out and gooey within, this sweet potato pie has amazing natural sweetness that caramelizes a bit during the baking process.
Provided by Deepti
Categories Desserts Side Dish Sweets
Time 40m
Number Of Ingredients 9
Steps:
- Wash sweet potato under tap. Roughly chop in two-three chunks depending upon the size. Boil for 2 whistles on full and simmer for 2-3 min.
- In the meantime, we may prepare the pie/ tart shells. I have used wheat flour to make the dough. The dough shall not be loose like bread rather slightly stiff one like poori or else the pie wont take the shape. Take wheat flour. Add desi ghee (1.5tbsp), little salt, baking powder and knead using water little by little.
- Gradually the dough gets collected.
- It becomes one complete ball. Cover it with a cloth or lid in a bowl.
- By now, the cooker must have cooled off. Take out the boiled sweet potato. peel it off.
- Blend it using a fork in a large bowl.
- Add spices and sugar and mix well.
- Add desi ghee. Here Vegans can add any oil.
- As you must have noticed its dry. For the pie, we wish a smooth consistency. I have added Dairy milk little by little. Keep adding and mixing so that it doesn't become too runny. Around 1-2 tablespoon was okay for me.Vegans can add coconut milk or any other substitute.
- Add 1 tablespoon of Milkmaid. This is optional and one may just add more of the milk.
- Batter looks smooth
- Our dough must be ready. Divide it into equal parts and Place one part in each of the tart shell. If you dont have any, you may use any baking bowl. Stick the dough to the edges with hand movements and create a space for the filling along.
- I had baked the empty pie shells for 2-3 min in OTG at 200 degrees. Mine is old OTG and works quickly. You may skip this step if you want a soft crust.
- Add the fillings to the pie-shells. Bake them for 10 min at 200 degrees in OTG. You may do the knife-clean test.
- They look so drooling!!
- Enjoy your evening with these delicious sweet potato pie!!
Nutrition Facts : Calories 95 kcal, ServingSize 1 serving
EASY SWEET POTATO PIE
Make and share this Easy Sweet Potato Pie recipe from Food.com.
Provided by Nadia Melkowits
Categories Pie
Time 1h14m
Yield 1 piece, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl beat together sweet potatoes, yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
- Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
Nutrition Facts : Calories 248.7, Fat 12.6, SaturatedFat 2.2, Cholesterol 72.5, Sodium 111.7, Carbohydrate 31.6, Fiber 2.4, Sugar 17.8, Protein 3.9
EGGLESS SWEET POTATO CASSEROLE
This sweet potato casserole is topped with brown sugar and pecans. A family favorite!
Provided by Carolyn
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
- Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
- Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 82.1 g, Cholesterol 45.4 mg, Fat 26.9 g, Fiber 5.7 g, Protein 5.4 g, SaturatedFat 11.6 g, Sodium 398.1 mg, Sugar 51.4 g
EASY SWEET POTATO PIE
"I've been preparing this glazed pecan-topped pie for so long that I can't recall when I came across the combination of ingredients my family liked best," relates Anita Ammerman of Albemarle, North Carolina. "It always draws lots of compliments."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 498 calories, Fat 15g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 171mg sodium, Carbohydrate 88g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
EASY SWEET POTATO PIE
This recipe is a little different than the rest of the Sweet Potato pies already posted. It uses convience foods from your pantry for a wonderful result.This is from Family Circle magazine.
Provided by mandabears
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- In a bowl, combine piecrust mix and pecans.
- Stir in just enough water until dough forms a ball.
- Place in 9 inch pie plate.
- Press evenly over bottom and up sides, not on rim.
- In a large bowl mash sweet potatoes.
- With a whisk, stir in condensed milk, eggs, pumpkin pie spice, vanilla and salt.
- Stir until smooth.
- Pour into piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees.
- Bake until center is set or knife comes out clean, about 30 minutes.
- Let pie cool on wire rack.
Nutrition Facts : Calories 2563.8, Fat 72, SaturatedFat 29.8, Cholesterol 778.1, Sodium 2410.6, Carbohydrate 419.2, Fiber 30.1, Sugar 270.7, Protein 69.1
EASY SWEET POTATO PIE
Make and share this Easy Sweet Potato Pie recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine sugar, flour, milk, egg and vanilla.
- Stir in the sweet potatoes.
- Pour into pie shell.
- Cover edges of pastry loosely with foil.
- Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.
Nutrition Facts : Calories 483.3, Fat 12.7, SaturatedFat 3.9, Cholesterol 37.9, Sodium 222.9, Carbohydrate 87.5, Fiber 3.9, Sugar 56.4, Protein 6.3
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VEGAN SWEET POTATO PIE RECIPE (DAIRY-FREE, EGG-FREE)
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5/5 (5)Total Time 1 hr 5 minsCategory Baked Goods, DessertCalories 304 per serving
- Par-bake your pie crust according to the package or recipe instructions. Generally, this involves pricking it all over with a fork and then baking it for about 10 minutes. After par-baking, set your oven temperature to 350 degrees Fahrenheit if it isn't already.
- Meanwhile, prepare the filling. If you have a food processor handy, simply combine all ingredients for the filling just until smooth. If not, then first whisk together all of the dry ingredients (cornstarch through nutmeg) in one bowl, and all of the wet ingredients in another bowl (sweet potato through vegetable oil). Then, gently mix the wet ingredients into the dry just until combined.
- Pour the filling into the par-baked pie crust, smoothing out the top into an even layer. (You may have some extra filling left over). Bake for about 20 minutes, and then, cover the edges of the pie with tinfoil or a pie shield to stop them from browning too much. Continue baking for another 25-30 minutes or until the filling is set. The top should be dry and it should feel a little springy when you touch it.
- The pie will finish cooking out of the oven, so place it on a wire rack if you have it, and be sure to let it cool for at least an hour, preferably two, before slicing into it. After cooling completely, leftovers can be stored in the fridge.
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