Sweet Potato Pie With A Three Nut Topping Food

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT

Steps:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET POTATO PIE WITH PECAN TOPPING

Steps:

• To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
• To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
• Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
• To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

SWEET POTATO PIE WITH THREE-NUT TOPPING

Steps:

• For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
• For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
• Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
• Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.

SWEET POTATO STREUSEL PIE

Steps:

• Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
• Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely.

SWEET POTATO PIE WITH 3-NUT TOPPING

Steps:

• CRUST: Coarsely grind the nuts in a food processor.
• Add the remaining dry ingredients and blend one or two pulses.
• Add the butter and blend in pulses until moist crumbs form.
• Press the mixture into the bottom and up about 1 1/2 inches of the sides of a 9-inch spring-form pan or pie plate.
• Refrigerate.
• FILLING: Heat the oven to 350 degrees F.
• Wash and dry the sweet potatoes, prick all over with a fork, put on a baking sheet and roast until tender, about an hour depending on their size.
• Cool, peel, and puree the flesh in a food processor until very smooth.
• Transfer to a bowl.
• Add the eggs and mix.
• In a small saucepan, heat the butter until it has melted and has turned brown (buerre noisette- brown butter).
• DO NOT BURN IT.
• Add the sugar, honey, and spices and mix, then let cook, stirring, for about a minute.
• Remove from the heat, add the cream and whisk.
• Let cool slightly, then add to the sweet potato puree.
• Blend until very, very smooth.
• Pour the filling into the crust.
• Bake until set; the center will move only slightly when shaken, about 40 minutes.
• If it looks like it is getting too brown, cover with foil.
• TOPPING: About 10 minutes before the pie is done, prepare the topping by stirring the butter, brown sugar and honey in a heavy saucepan over low heat until the sugar dissolves completely.
• Increase the heat and boil for 1 minute.
• Mix in the nuts, mixing to make sure they are completely coated with the sugar mixture.
• Pour the topping over the cooked pie, then continue baking for about 5 minutes.
• Transfer to a rack and cool completely.
• NOTE: When in doubt, make the pie wait for the topping, not the topping for the pie.
• If the topping isn't poured onto the pie while in a semi-liquid state, it will solidify and you won't get it to spread over top of the pie.
• NOTE 2: The topping is extremely brittle- be very careful when cutting this pie into slices.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

KITTENCAL'S HOLIDAY SWEET POTATO BAKE WITH NUT TOPPING

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Line a baking sheet with foil, then spray with cooking spray.
• Prick each sweet potato with a few holes.
• Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
• Cool the potatoes slightly then scoop out the pulp.
• Place the pulp in a large bowl.
• Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
• Transfer/spread the mixture to the prepared baking dish.
• For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
• Mix in the nuts.
• Spread over the sweet potato mixture in the baking dish.
• Bake for about 25 minutes or until completely heated through.
• Delicious!

PRALINE TOPPING

Steps:

• In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.

SWEET POTATO PIE

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.

SWEET POTATO PIE

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.

SPICED SWEET POTATO PIE WITH NUTS

Steps:

• For Crust: In a bowl, whisk together the flour and salt.
• With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
• Stir in the almonds until combined.
• Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
• Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
• On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
• Fit the dough into the pie pan.
• Chill the shell in the freezer while making the filling.
• Preheat the oven to 400°F.
• For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
• Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
• Pour the filling into the chilled pie shell and bake for 20 minutes.
• Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
• Remove the pie from the oven to a wire rack and cool for 30 minutes.
• The pie may be served warm or at room temperature.

SWEET POTATO PIE WITH A THREE NUT TOPPING

Steps:

• For the crust: Coarsely grind all nuts in the food processor.
• Blend in graham cracker crumbs, sugar and pumpkin pie spice.
• Add butter and blend in using on/off turns until moist crumbs form.
• Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
• Set aside.
• For the filling: Preheat the oven to 350 degrees F.
• Bake sweet potatoes until tender, about 1 hour.
• Cool potatoes and peel.
• Puree in the food processor.
• Transfer to a bowl and whisk in eggs.
• Cook butter in a heavy medium skillet over medium heat until melted and brown.
• Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
• Whisk in cream.
• Add butter mixture to potato puree and blend until smooth.
• Pour the filling into the crust.
• Bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, prepare the topping: Stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
• Increase the heat and boil 1 minute.
• Mix in nuts, coating them completely.
• Spoon hot nut mixture over the pie.
• Continue baking until the topping bubbles, about 5 minutes.
• Transfer to a rack and cool completely.

SWEET POTATO PIE WITH THREE NUT TOPPING

Steps:

• Preheat oven to 425.
• FILLING: Whisk together sugar, flour, baking powder,salt, cinnamon, nutmeg and allspice.
• Skin potatoes, place in bowl and mash well.
• Add butter and stir into potatoes with wooden spoon.
• Blend in dry ingredients and stir until smooth.
• Add lemon juice, vanillaand lemon extract.
• Stir to incorporate.
• Lightly beat egg in small bowl and stir in half and half.
• Stir egg mixture into potato mixture.
• Pour filling into unbaked 9" pie shell.
• Bake for 15 minutes at 425, reduce temperature to 375 and bake for 40- 45 minutes longer until top is puffy and bottom crust is golden brown.
• THREE NUT TOPPING: In medium sauce panover low heat, stir butter, sugar and honey until sugar dissolves.
• Increase heat and boil for 1 minute.
• Remove from heat.
• Mix in nuts coating completely.
• Spoon over hot pie.
• Bake for about 5 minutes or until topping begins to bubble.
• Remove from oven and cool completely.