SWEET POTATO PIE COOKIES
It's a fall-favorite pie-in cookie form! These adorable and delicious Sweet Potato Pie Cookies with marshmallow buttercream frosting are definitely worthy of your dessert plate this Thanksgiving. They're almost (almost) too cute to eat!
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray 24 regular-size muffin cups with cooking spray.
- In large bowl, mix cookie dough, flour and 1/2 teaspoon of the pumpkin pie spice. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup. Bake 10 minutes.
- Meanwhile, in medium bowl, mash drained sweet potatoes, and measure 1 1/2 cups, reserving remaining for another use. Add remaining 1 1/2 teaspoons of the pumpkin pie spice and 1/4 cup of the powdered sugar to the 1 1/2 cups mashed sweet potatoes; mix well. Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge.
- Bake 10 to 15 minutes or until edges are golden brown. Cool 10 minutes in pan; run metal spatula or sharp knife around edge of each cookie cup to loosen. Cool completely in pan, about 20 minutes.
- In medium bowl, beat marshmallow creme, softened butter, remaining 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed, or stir until smooth. Transfer to resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 14 g, TransFat 0 g
CALLEY'S SWEET POTATO PIE
Try this classic Sweet Potato Pie recipe from Food Network.
Provided by Food Network
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degree F.
- Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
- In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
- Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
- In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.
ORANGE-ROSEMARY COOKIES WITH ORANGE GLAZE
Provided by Food Network
Categories dessert
Time 2h5m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder, salt and rosemary in a large bowl.
- Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes.
- Meanwhile, mix together the confectioners' sugar and reserved orange juice in a medium bowl and set aside.
- Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze.
SWEET POTATO PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO CAKE WITH ORANGE GLAZE
Make and share this Sweet Potato Cake With Orange Glaze recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
- Place pecan halves on bottom of pan in even layer.
- Using colander, drain sweet potatoes well.
- In a bowl, mash potatoes until smooth.
- In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
- In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
- With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
- Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
- Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
- Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
- Brush over pecans, letting some glaze run down sides of cake.
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