HARVEST SWEET POTATO PECAN PIE TARTS
These are really easy, and really good. Keep the ingredients on hand to make at a moment's notice during the Holidays.
Provided by FloridaGrl
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven t o350°F
- Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
- Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
- Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.
Nutrition Facts : Calories 86.1, Fat 2.2, SaturatedFat 0.3, Sodium 70.8, Carbohydrate 15.6, Fiber 0.9, Sugar 7.8, Protein 1.3
HARVEST SWEET POTATO PECAN PIE TARTS
Categories Potato
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine sweet potato, granulated sugar, cinnamon and salt, stirring well.
- Combine pecans, brown sugar, syrup, vanilla and egg white, stirring well.
HARVEST SWEET POTATO PIE
Years ago, we baked pies a few days before holiday gatherings and placed them in a tall pie safe on our back porch. My father called this sweet potato pie recipe "royal pie," because he thought it was fit for a king. It's a treasured hand-me-down family recipe. -Fae Fisher, Callao, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings (2 pies).
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes., In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET POTATO TART WITH PECANS AND MARSHMALLOWS
Categories Nut Dessert Bake Thanksgiving Almond Sweet Potato/Yam Fall Bon Appétit Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Blend flour, almonds, and salt in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in large bowl until fluffy. Add egg and beat until just blended. Add flour mixture in 2 additions, beating until moist clumps form. Gather dough into ball. Flatten into disk. Chill until firm, at least 1 hour and up to 1 day. Soften dough slightly before rolling out.
- Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in overhang, pressing to form double-thick sides. Pierce bottom of crust all over with fork. Chill crust at least 30 minutes and up to 1 hour.
- Preheat oven to 325°F. Bake crust until pale golden, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
- For filling:
- Preheat oven to 375°F. Roast yam on foil-lined baking sheet until very tender when pierced with skewer, about 45 minutes. Halve yam lengthwise; cool completely.
- Scoop 1 cup yam pulp into blender (reserve remaining pulp for another use). Add sugar, cream, eggs, vanilla, spices, and salt and process until smooth. Sprinkle marshmallows and pecans over prepared crust. Pour batter over.
- Bake tart until filling is set, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with whipped cream.
MAKEOVER SWEET POTATO PECAN PIE
When all was said and done, this recipe makeover was a giant success. The original, a marvel on its own, was transformed into a richer, better-for-you pie with even more fall spices. This winner is perfect for the holidays. Enjoy! - Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge., In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust., For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture. , Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 255mg sodium, Carbohydrate 53g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
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