SWEET POTATO PIE ICE CREAM
The real inspiration for this dessert was my craving for pumpkin pie. I decided to experiment, and this creamy confection was the result. You can also add cinnamon, nutmeg or allspice. -Rebecca Lyne, Mequon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process for 30 seconds or until smooth. Transfer to a freezer container; freeze for at least 4 hours before serving. Serve in dessert dishes with graham crackers.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO ICE CREAM PIE
Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie! It's so creamy and delicious, I'm always asked for the recipe when I serve it. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.
Nutrition Facts : Calories 542 calories, Fat 32g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 368mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET POTATO ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
- Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
- Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.
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 ICE CREAM RECIPE
Sweet potato ice cream is made with cream, egg yolks, sweet potato puree and more; check out this recipe to make it yourself.
Provided by Diana Rattray
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture begins to boil.
- In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot cream mixture into egg yolks, whisking briskly as you pour.
- Pour egg yolk-cream mixture back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.
- Strain mixture through a fine-mesh sieve into a bowl. Whisk in the sweet potato puree, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, at least 3 hours.
- Churn in an ice-cream maker following manufacturer's directions. Transfer to a container. Cover, and freeze until firm, at least 1 hour.
Nutrition Facts : Calories 658 kcal, Carbohydrate 42 g, Cholesterol 362 mg, Fiber 2 g, Protein 13 g, SaturatedFat 30 g, Sodium 148 mg, Sugar 35 g, Fat 50 g, ServingSize 1 quart (5 servings), UnsaturatedFat 0 g
SWEET POTATO ICE CREAM
Provided by Food Network
Time 10h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
- Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.
HOLIDAY SWEET POTATO PIE
I got this recipe from an East Texas community cook book several years ago and it has become a family favorite. The cream cheese adds a wonderful flavor. It's easy, too.
Provided by AngelicFantasia
Categories Pie
Time 55m
Yield 1 9inch deep dish pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Run sweet potatoes through a sieve or mash with fork.
- Add all the other ingredients to sweet potatoes and mix with mixer.
- Pour into an unbaked, deep dish pie shell.
- Bake at 350 degrees for 45 minutes or until set.
Nutrition Facts : Calories 365.9, Fat 20.4, SaturatedFat 10.2, Cholesterol 108.4, Sodium 321.4, Carbohydrate 41.4, Fiber 1.2, Sugar 28.2, Protein 5.2
SWEET-POTATO ICE CREAM
Provided by Sarah Belk
Categories ice creams and sorbets, dessert
Time 2h15m
Yield About 3 cups ice cream
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
- In a small saucepan, scald milk and set aside.
- In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
- Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 92 milligrams, Sugar 22 grams
SWEET POTATO PIE
I looked through the sweet potato pie recipes here and could not find one quite like this. The topping makes it different. From Reiman Publications' "The Country Cooking Recipe Collection Prize-Winning Pies."
Provided by Vino Girl
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F
- Combine topping ingredients together; set aside.
- In a large bowl, beat eggs; add milk and vanilla.
- In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.
- Add sweet potatoes and beat until smooth.
- Pour into pie shell.
- Bake for 15 minutes.
- Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.
- Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.
- Cool on a wire rack.
- Serve with whipped topping or ice cream, if desired.
- Store leftover pie in the refrigerator.
SWEET POTATO PIE
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Provided by Adam Bush
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
- Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
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