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
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 PIE
Similar to pumpkin pie, Sweet Potato Pie is not quite as sweet. Serve with whipped cream, if you like.
Categories Milk/Cream Food Processor Egg Dessert Bake Thanksgiving Kwanzaa Sweet Potato/Yam Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)
- For filling:
- Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
- Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
- Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)
SWEET POTATO PIE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings.
- Reduce oven heat to 375 degrees F.
- Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired. Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until brown and center of pie is set, about 50 minutes.
- Whip all ingredients until stiff. Garnish pie with whipped cream.;
- Combine the flour, salt and sugar in the work bowl of a food processor. Using the steel blade, mix ingredients for 1 to 2 seconds. Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass. The dough should be crumbly but not too dry. If it is too dry, add more ice water, 1 tablespoon at a time.
- Note: If you are making this recipe by hand (without a food processor) ? combine flour, salt and sugar in a bowl and mix well. Use your fingertips, or a pastry blender, and cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the dough and combine with your fingertips or a fork until the dough has just begun to hold together. If the dough is too crumbly, add more ice water, 1-tablespoon at a time.
- Place dough onto a sheet of waxed paper and form into a ball. Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour.
- Once chilled, place dough onto a lightly floured surface. Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking. Roll out dough from the center, toward the edges. After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed. Carefully roll out dough into a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips. Allow for a 1-inch overhang around perimeter, trimming excess as needed. Fold overhang back into sides of pie pan to minimize shrinkage. As a finishing touch, gently crimp edges all around. Prick bottom of shell with a fork and chill for at least 20 minutes.
CREAMY SWEET POTATO PIE
A rich creamy pie that fills the home with the smell of autumn. Also a nice substitute for those people who like the taste of pumpkin spice but not the custardy texture.
Provided by MarieLizette
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Set rack to center of the oven and place a cookie sheet on baking rack.
- Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture.
- Divide sweet potato mixture between the pie shells. Cover pies with aluminum foil.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 300 degrees F (150 degrees C). Continue baking pies uncovered until a toothpick inserted into the center comes out clean, about 40 more minutes.
- Remove aluminum foil and pile marshmallows into the center of each pie. Return to oven and continue baking until marshmallows are golden brown, about 10 minutes. Allow pies to cool before serving.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 54.7 g, Cholesterol 50.8 mg, Fat 13.6 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 268 mg, Sugar 31.7 g
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