SWEET POTATO CASSEROLE (WEIGHT WATCHERS) RECIPE - (4/5)
Provided by marck
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375˚F; spray an 8" square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes, then sprinkle with half the ginger and half the salt. Repeat the layers. 2. In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 cup water. Pour over the potatoes. Cover with foil and bake 45 minutes; dot with the margarine. Bake, uncovered, until tender, bubbling and lightly browned, about 15 minutes longer.
SWEET POTATO PIE - WEIGHT WATCHERS RECIPE - (3.7/5)
Provided by txnurselaw
Number Of Ingredients 9
Steps:
- Servings: 8 • Serving Size: 1/8th • Points: 5 pts Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers. Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!
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
EASY SWEET POTATO PIE
Make and share this Easy Sweet Potato Pie recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine sugar, flour, milk, egg and vanilla.
- Stir in the sweet potatoes.
- Pour into pie shell.
- Cover edges of pastry loosely with foil.
- Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.
Nutrition Facts : Calories 483.3, Fat 12.7, SaturatedFat 3.9, Cholesterol 37.9, Sodium 222.9, Carbohydrate 87.5, Fiber 3.9, Sugar 56.4, Protein 6.3
SWEET POTATO BUTTERMILK PIE
This is from a cookbook called "Best of the Best" and is attributed to the "Lee Bros". Been called a cross between sweet potato pie and cheesecake. OK,...I've since made it and the Buttermilk I think makes it taste so "off" what a sweet potato pie traditionally is that I thought it was just plain awful. My DH loves sweet potato pie (I'm a pumpkin pie fan) and swears I made this for Thanksgiving to sway our sons to dislike sweet potato pie and join the pumpkin ranks. It was too tangy and curdly. Good luck. Any suggestions on how to fix it would be appreciated...maybe just take the buttermilk clear out and replace with milk?...
Provided by The Amaze-Ing Me
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- POUR 1.5 INCHES OF WATER INTO A 3 QUART stockpot with a strainer basket and bring to a boil over medium high heat. Add the sweet potatoes, cover, and steam until fork tender, about 20 minutes.
- Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
- Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
- In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
- Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
- Add the buttermilk and stir until incoorporated.
- Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
- Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
- Remove, place on rack to cool. Serve at room temperature and ENJOY!
Nutrition Facts : Calories 331, Fat 15.3, SaturatedFat 6.3, Cholesterol 85.9, Sodium 324.5, Carbohydrate 43, Fiber 3.6, Sugar 17.4, Protein 6.1
ALLSPICE SWEET POTATO PIE (BH&G)
I found this pie in an edition of BH&G which I recieved during a cookbook swap here on zaar. I really liked the flakey crust and the yummy filling.
Provided by Lalaloula
Categories Pie
Time 1h20m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- Peel and dice sweet potatoes. Boil until tender, about 20-25 minutes. Drain and mash with a potato masher. Put aside.
- For the crust: In a big bowl combine flour, sugar, 1 ts allspice and the salt. Cut in butter (using a knife or your fingers) until mixture resembles coarse sand. Sprinkle 1 tbs of the ice water over the flour mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tbs of ice water at a time, until all mixture is moistened (you might need more than 5 tbs).
- Form dough into a ball. On a lightly floured surface use your hands to slightly flatten the dough. Roll out into a circle of 12 inches in diameter.
- Transfer dough to a 9 inch pie plate. If you have any extra dough, fold it under. Crimp edges as desired. Do not prick the dough.
- Preheat oven to 190°C/ 375°F.
- For the filling: From your sweet potato mash measure 1 1/2 cups. In a medium bowl combine this, brown sugar, cream, eggs, 1 1/2 ts allspice, vanilla, orange peel (if using) and salt.
- Pour filling into prepared pie plate.
- Bake for 40-45 minutes or until knife inserted near the centre comes out clean. NOTE that you might have to cover the pie after 25 minutes or so to prevent overbrowning.
- Enjoy!
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SEMI-HOMEMADE SWEET POTATO PIE RECIPE - SKINNYTASTE
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4.8/5 (11)Total Time 2 hrsCategory DessertCalories 208 per serving
- Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.
- Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!
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- Preheat oven to 350°F. Line 8-inch square baking pan with foil, extending foil over rim of pan by 2 inches; spray foil with nonstick spray.
- Stir together crumbs, 2 tablespoons of brown sugar, and 1/4 teaspoon of salt in medium bowl. Drizzle with butter and stir to combine. Press into prepared pan. Bake 5 minutes. Maintain oven temperature.
- Meanwhile, to make filling, whisk together sweet potato, milk, 1/3 cup brown sugar, egg, pumpkin pie spice, and remaining 1/4 teaspoon salt in large bowl. Pour filling over hot crust; sprinkle with pecans, Return to oven and bake until filling is set, 50–55 minutes.
- Cool completely in pan on wire rack. Cover and refrigerate until chilled, at least 2 hours or up to 1 day. Lift from pan using foil as handles. Remove foil and cut bars lengthwise into 4 strips; cut each strip across into 4 pieces.
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