Sweet Potato Crust Food

SWEET POTATO PIZZA CRUST

Steps:

• Preheat the oven to 375 F. Peel, dice (to about ½" pieces), and measure out your Sweet Potato. I recommend using a food scale for best results. Fill a steamer basket with a small layer of water, then steam the Sweet Potatoes until fork tender, about 10-15 minutes.
• While the Sweet Potatoes are steaming, prepare the Flax "Egg" in a small bowl and set aside. Combine the remaining dry ingredients in a medium bowl and whisk well.
• Transfer the Sweet Potatoes to a large bowl, then mash well. Add the Flax Egg and mix until evenly combined, then add in half of the dry ingredients and mix with a fork. Add the remainder of the dry ingredients - at some point you will need to switch to using your hands to knead the dough into a ball.
• Next, place the dough ball between two sheets of parchment paper. Use a rolling pin to flatten the dough into a circle about ⅓-½" thick, then peel back the top layer of parchment paper. Transfer the dough + bottom layer of parchment paper to a baking sheet, then bake for 10 minutes.
• Remove from the oven, and cover the crust with the second piece of parchment paper. Flip the crust over so that layer is now on the bottom, then peel back the base layer of parchment paper, which should now be on top.
• Top the Sweet Potato Pizza Crust as desired, then return to the oven for an additional 10-12 minutes. You can broil the pizza at the end for an additional 1-2 minutes if you'd like your toppings to be extra crispy! Leftovers will keep in the fridge for up to one week.

3 INGREDIENT SWEET POTATO PIZZA CRUST

Steps:

• Preheat oven to 400 degrees. Pulse the sweet potato and oats through the food processor until very fine. Add the egg and garlic powder and salt; pulse again to mix. The mixture should resemble a loose dough or thick batter.
• Transfer to a parchment lined baking sheet or round pizza pan. Press into crusts and shape with your hands - you can either make two smaller crusts (you'll get more crispy edge surface area) or one larger crust. Crusts should be about 1/4 to 1/2 inch thick.
• Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the parchment very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top.
• Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.

SWEET POTATO HASH EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Shred the sweet potato.
• In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
• In a greased 6 cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
• Bake for 15 minutes.
• Crack an egg into each muffin cup.
• Add your desired combination of fillings to the muffin cups.
• Season with pepper.
• Add shredded cheese if desired.
• Bake for 15-20 minutes.
• Garnish with green onions.
• Enjoy!

SWEET POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl.
• Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
• Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
• Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.

SWEET POTATO CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
• Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
• Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
• For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)

Steps:

• Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
• Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
• Take the sweet potato out of the fridge and add the dry ingredients into the mash.
• Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
• Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
• Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
• Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.

PIE CRUST FOR SWEET POTATO PIE

Steps:

• In a food processor, pulse several times to combine 1 1/4 cups all-purpose flour, spooned and leveled, and 1/2 teaspoon each salt and sugar.
• Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
• Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
• Turn out onto work surface; knead once or twice, until dough comes together. Flatten dough into a disk, wrap in plastic, and refrigerate at least 1 hour.
• Place dough on a floured piece of parchment or waxed paper. Using knuckles, press edges of dough to help prevent cracking when you roll it out.
• Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit into bottom and along sides of plate, being careful not to stretch or tear dough.
• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips. Prick bottom of pie dough all over with a fork, to prevent it from puffing up or shrinking in the oven. Refrigerate until chilled, about 1 hour.
• If prebaking the crust, preheat oven to 350 degrees. Bake until crust is firm and golden, about 20 minutes. Cool completely before filling.

APPLE CHEDDAR PIE WITH SWEET POTATO CRUST

Steps:

• Crust:.
• In a bowl combine all ingredients; mix well.
• Press dough into a large greased pie plate.
• Filling:.
• Marinate apple in wine for about 2 hours approx; drain well.
• Sprinkle apple and cheese over base of pie crust.
• Beat eggs and cream together; add nutmeg.
• Pour into pie crust and bake for 180°C (350°F) for 45 minutes in a preheated oven.
• Leave to stand in the plate for 15 minutes before cutting.

CRUMB-TOPPED SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.