ROASTED SWEET POTATO PIE OR FLAN
I like this as much without a crust as with one. It's not a flan in the traditional sense, with a caramel component. It's an irresistibly creamy one. If you use 2 eggs instead of 3 (see variation) the texture will be smoother but it won't slice as neatly.
Provided by Martha Rose Shulman
Categories dinner, pies and tarts, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender). Turn the oven down to 350 degrees. If not using a crust, butter a round 9-inch baking dish.
- Measure out 1 1/2 cups of sweet potato purée (store any extra purée in the refrigerator and enjoy with a meal). Place the purée in the food processor, or in a bowl if using a hand blender, add the remaining ingredients (except the crust) and blend until smooth and creamy. Scrape into the baking dish or the crust. Place on a baking sheet and bake for 45 to 50 minutes, or until set. Remove from the oven and allow to cool completely.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED SWEET POTATO PIE
This delicious sweet potato pie is made easy with the help of a premade refrigerated pie crust. This easy-to-make pie's filling is made with butter, brown sugar, whipping cream, vanilla, cinnamon, nutmeg, and of course, roasted sweet potatoes. Whether it's made to be a side for Thanksgiving dinner, or a yummy dessert, this must-try sweet potato pie needs to make its way to your table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
- Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
- Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 29 g, TransFat 1/2 g
SWEET POTATO PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield One 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.
AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY
Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams
SWEET POTATO PIE I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
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 FLAN
Steps:
- Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
- Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
- Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
- Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
- Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
- Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.
THE BEST SWEET POTATO PIE
I love this recipe's rich, sweet potato flavor and irresistibly buttery crust. Sour cream makes the filling super smooth, and the brown sugar and spices make it extra cozy. There's no doubt that this is the best sweet potato pie! -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.
Nutrition Facts : Calories 726 calories, Fat 37g fat (18g saturated fat), Cholesterol 147mg cholesterol, Sodium 500mg sodium, Carbohydrate 88g carbohydrate (38g sugars, Fiber 6g fiber), Protein 10g protein.
SWEET-POTATO FLANS
Categories Milk/Cream Egg Dessert Bake Thanksgiving Orange Sweet Potato/Yam Fall Chill Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes. Drain well. Let cool 20 minutes. Peel potatoes. Transfer to medium bowl; mash until smooth. Set aside.
- Position rack in center of oven and preheat to 325°F. Stir 2 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among twelve 3/4-cup custard cups or soufflé dishes, tilting cups to cover bottom with caramel. Cool.
- Whisk mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla and salt in large bowl to blend well. Combine cream and orange peel in heavy medium saucepan. Bring to boil. Gradually whisk cream into potato-egg mixture. Strain mixture into 2-quart measuring cup or bowl; discard solids in strainer. Divide mixture among custard cups. Place 6 cups in each of 2 large baking pans. Add enough hot water to baking pans to come halfway up sides of cups. Bake flans until sides are set but center still moves slightly when cups are shaken. Remove cups from water and cool about 40 minutes. Cover and refrigerate at least 3 hours and up to 2 days. Run small sharp knife around edges to loosen. Turn flans out onto plates and serve.
OVEN ROASTED SWEET POTATOES
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.
Provided by CATICALIC
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
- Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g
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