Spiced Sweet Potato Pie With Nuts Food

BUTTERNUT-SWEET POTATO PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell., Bake 50-60 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

ROASTED SWEET POTATOES TOPPED WITH SPICED GROUND BEEF AND PINE NUTS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Poke holes all over the sweet potatoes with a fork. Rub them with 2 tablespoons of oil and sprinkle with salt. Place on the prepared baking sheet. Bake until the potatoes are soft and juices bubble out of the holes, about 1 hour.
• Meanwhile, combine the raisins and lemon zest and juice in a small bowl. Set aside to let the raisins plump.
• To make the spiced beef, heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until the onions are translucent and softened, 5 to 7 minutes. Add the beef, coriander, cinnamon, cumin, oregano and red pepper flakes and season with salt. Continue to cook, breaking the beef up with a wooden spoon, until the meat is browned and no longer pink, 6 to 7 minutes.
• Pour in the broth and scrape up any browned bits from the bottom of the skillet. Cook until most of the liquid has evaporated, 2 to 3 minutes longer. Remove from the heat and stir in the raisin and lemon mixture.
• To plate, split open the tops of the potatoes with a knife, top with the beef and garnish with the pine nuts, feta and parsley. Enjoy!

SPICED SWEET POTATO DOUGHNUTS

Steps:

• In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture., Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.

SPICED SWEET POTATO PIE WITH NUTS

Steps:

• For Crust: In a bowl, whisk together the flour and salt.
• With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
• Stir in the almonds until combined.
• Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
• Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
• On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
• Fit the dough into the pie pan.
• Chill the shell in the freezer while making the filling.
• Preheat the oven to 400°F.
• For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
• Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
• Pour the filling into the chilled pie shell and bake for 20 minutes.
• Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
• Remove the pie from the oven to a wire rack and cool for 30 minutes.
• The pie may be served warm or at room temperature.

SWEET POTATO PIE WITH THREE-NUT TOPPING

Steps:

• For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
• For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
• Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
• Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.

COCONUT-SWEET POTATO PIE WITH SPICED CRUST

Steps:

• Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
• While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
• In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
• Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.

SPICY PIES WITH SWEET POTATO MASH

Steps:

• Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
• While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
• The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

SPICED NEW ENGLAND SWEET POTATO PIE WITH A BOURBON KICK

Steps:

• Preheat oven to 375 degrees F.
• In a 3-quart saucepan, combine the sweet potatoes and enough water to cover them; heat to boiling over high heat. Reduce the heat to low; cover and simmer 15 to 20 minutes or until the potatoes are fork-tender. Drain well.
• In large mixing bowl, use a potato masher to mash the sweet potatoes with maple syrup, brown sugar, vanilla, butter, salt, spices, eggs, and bourbon until well blended. (Sweet potatoes have a coarse texture to them, so there will be some very small lumps that give the filling a textured look.)
• Stir the milk crystals into water and add to the sweet potato mixture; spoon into the pie shell. Bake in preheated oven for one hour or until filling is just set in the center. If necessary, cover the edge of the pie crust with foil during the last 20 minutes of baking to prevent overbrowning.
• Cool the pie thoroughly on a wire rack to serve at room temperature, or cool slightly, then cover and refrigerate to serve cold later. Garnish with whipped cream and candied ginger.
• Cook's Tip: This pie can also be made without using a crust. Pour ingredients into a buttered 9-inch pie plate and bake 40 minutes at 375 degrees F. or until knife inserted in center comes out clean.