Hot Chocolate Sweet Potato Pie Food

SWEET POTATO PIE

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.

CHOCOLATE SWEET POTATO PIE (VEGAN AND GLUTEN-FREE)

Steps:

• Set oven to 350 degrees Fahrenheit.
• Place the dates and water in a food processor and process until a thick paste forms. It doesn't need to be completely smooth (there can still be some small chunks of dates).
• Add pecans and oats to the food processor and process until evenly combined. You will likely have to pause several times and scrape down the sides to get everything evenly mixed.
• Press the crust into a 9-inch circular pan and bake for 12-15 minutes, until the edges start to brown.
• Allow the crust to cool before adding the filling.
• In a bowl or food processor, add all filling ingredients and mix or blend until evenly combined and smooth. (*see note below)
• Pour the filling onto the baked crust and spread it out evenly.
• Chill the pie in the fridge for at least 2 hours to allow it to firm up. Leave it in the fridge for longer before eating if it isn't firm enough.

CHOCOLATE SWEET POTATO PIE

Steps:

• Mix all ingredients except those for the topping and put in an unbaked pie shell. Bake at 300 degrees F for 45 minutes, until crust begins to brown. Remove from oven. Mix topping ingredients until crumbly. Sprinkle this over top of pie and return to oven until bubbly.

CHOCOLATE SWEET POTATO PIE

Steps:

• Preheat the oven to 375°F and grease a round pie pan with coconut oil.
• To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and 1/4 cup of tapioca starch. Mix until you get a thick, sticky mixture, then add the remaining tapioca starch one tablespoon at a time. Mix well until the dough is no longer sticky.
• Use your hands to knead the dough, then roll into a small flat disc. Dust two sheets of parchment paper with extra tapioca and sandwich the dough in between. Continue rolling the dough into a disc, slightly larger than the base of your pie pan.
• Remove the parchment paper and place the rolled dough on top of the pan. Press it down so that it fits the base and sides of the pan. Use scissors to cut off the excess dough.
• Bake the crust for 25 minutes, or until golden and firm to touch. When finished, remove it from the oven and let it cool for at least 15 minutes.
• To Make the Filling: In a blender, combine the sweet potato purée, honey, coconut oil, coconut milk, cacao powder, and salt. Pulse for a few minutes until you get a thick, creamy mixture. If needed, scrape down the sides with a spatula.
• Once the crust has cooled, remove it from the pan and place it onto a plate. Pour the filling into the crust and use a spatula to spread and smooth the top. Chill the pie in the freezer for at least 1 hour or until the filling is firm.
• When the pie is ready, slice and top with a dollop of coconut cream. Sprinkle on the chocolate shavings and enjoy!

CHOCOLATE SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F.
• To make the crust, place the dates in a food processor fitted with an S blade and process until they're chopped into medium-fine pieces.
• Add the oats, pecans, and salt and pulse a couple times to distribute.
• Add 3 tablespoons of the water and process until it all begins to stick together a little, adding more water as necessary.
• Press into the bottom and up the sides of an 8-inch pie plate.
• Bake the empty crust at 350 degrees F for about 9 minutes. The set aside to cool.
• Place all filling ingredients in a high powered blender and process until very smooth. It will also be quite thick. Continue to process for about a minute. The mixture may heat up, but that's OK.
• Pour the filling into the baked and cooled crust and spread evenly.
• Spread the toasted pecans on top.

HOT CHOCOLATE SWEET POTATO PIE.

Steps:

• 1. In a medium bowl,combine heavy cream,cream cheese,hot cocoa mix and chocolate syrup;whisk together until blended and smooth.
• 2. Spread into a whole pie crust,sprinkle with chocolate covered pretzels.Cover and refrigerate for 2 hours.
• 3. Preheat oven to 375 degrees F.
• 4. Heat a large saucepan of salted water over medium-high heat.Add sweet potatoes and boil for 20 minutes,or until are soft.Drain well and peel.
• 5. Place in a large bowl,mashed with a fork.Beat 3 tablespoons margarine,sugar,egg whites and chocolate milk together until combined.
• 6. Spoon into a prepared pie crust.Bake in preheated oven for 20 minutes.Cool completely.
• 7. Heat remaining margarine in a small saucepan over medium-low heat.Add marshmallow creme and cook for 5 minutes.Remove from heat.
• 8. Spoon into a cooled sweet potato pie.Garnish with hot cocoa mix.