SWEET POTATO PIE WITH PECAN TOPPING
Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 11
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 CANDIED PECANS AND COCONUT
Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 21
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-PECAN PIE
Make and share this Sweet Potato-Pecan Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Prepare pie shell,set aside.
- Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
- Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
- Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
- Add sugar, corn syrup, melted butter, vanilla and cinnamon.
- Beat at low speed just until mixture is well blended, about 1 minute.
- Stir in pecans.
- Preheat oven to 350 degrees Fahrenheit.
- To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
- Pour pecan topping over top.
- Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
- Remove pie to rack to cool.
- Just before serving decorate with whipped cream.
Nutrition Facts : Calories 323, Fat 19.6, SaturatedFat 6.9, Cholesterol 70.3, Sodium 178.9, Carbohydrate 35, Fiber 1.9, Sugar 17.3, Protein 3.8
SWEET POTATO PECAN PIE
Caramelized pecan topping makes this special!
Provided by Lorrie Sterling
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
- Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g
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.
CAJUN SWEET POTATO PECAN PIE
This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.
Provided by SharleneW
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 300°F.
- Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
- Beat with an electric mixer until well blended and smooth.
- Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
- In another large mixing bowl, prepare the topping.
- Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
- Stir until well blended and smooth.
- Scrape the mixture over the pecans.
- Bake until the pie is nicely browned, about 1 1/2 hours.
- Let cool completely on a wire rack and serve topped with whipped cream.
Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6
SWEET POTATO PIE WITH PECAN CRUST
This is a relatively new recipe at my house. I got it from an old friend who knows how much my oldest child and my dad love sweet potato pies. He told me to try this crust out and see how they like it. Well, it is a new oft requested dessert at my house and my daddy has become an expert at it. JUST FYI, you can use pumpkin instead of sweet potatoes for a pumpkin pie and it is really good too.
Provided by Sherrybeth
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust:.
- In a large bowl, stir together flour, pecans and salt.
- With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Add oil slowly, continuing to mix with pastry blender or fork.
- Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
- Do not overwork dough.
- Form into a ball, cover and let set in refrigerator while preparing filling.
- For the filling:.
- Mix all ingredients except eggs and half & Half and stir well.
- Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
- Assembling the pie:.
- On lightly floured surface, roll crust to fit pie pan.
- Place in pan and flute edges.
- Pour filling into prepared pie shell and bake at 375°F for 35-40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.
Nutrition Facts : Calories 440.8, Fat 25.6, SaturatedFat 9.4, Cholesterol 114.2, Sodium 295, Carbohydrate 48.5, Fiber 2.3, Sugar 29.4, Protein 6.5
SWEET POTATO PECAN PIE
Make and share this Sweet Potato Pecan Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees fahrenheit.
- With mixer, beat hot yams and butter until smooth.
- Add condensed milk, cinnamon, orange rind, vanilla extract, nutmeg, salt, and egg; mix well.
- Pour mixture into crust.
- Bake 20 minutes.
- Meanwhile, make Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in chopped pecans.
- Remove pie from oven; reduce oven to 350 degrees fahrenheit.
- Spoon Pecan Topping on pie.
- Bake 25 minutes longer or until set.
- Cool.
- Serve warm or at room temperature.
- Garnish with orange zest twist, if desired.
- Refrigerate any leftovers.
Nutrition Facts : Calories 590, Fat 30.4, SaturatedFat 10.3, Cholesterol 83.5, Sodium 405, Carbohydrate 73.5, Fiber 4.2, Sugar 45.9, Protein 9.2
SWEET POTATO PIE WITH GOOEY PECAN TOPPING
Use a 9 inch deep dish pie pan. The pumpkin pie is baked first then the gooey topping is poured over it and chilled for at least 4 hours before serving. From Taste of the South magazine Oct 2013.
Provided by Bren in LR
Categories Dessert
Time 5h5m
Yield 1 9 inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. On a lightly floured surface, roll piecrust into a 12 inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment on bottom of piecrust, letting ends extend over edges. Fill with pie weights.
- Bake until light golden, approximately 15 minutes. Carefully remove pie weights and parchment. Let cool completely.
- In a large bowl, whisk together sweet potato, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust. Bake just until center is set, 30 to 40 minutes. Cover crust rim with aluminum foil to prevent excess browning of crust. Let cool on a wire rack.
- Pour hot Gooey Pecan Topping over sweet potato layer, spreading to cover edges of pie. Refrigerate at least 4 hours before serving.
- Gooey Pecan Topping -- makes 2 cups.
- 1 1/2 cup firmly packed light brown sugar.
- 6 Tbs unsalted butter, melted.
- 4 Tbs unsulfured molasses.
- 2 Tbs heavy whipping cream.
- 2 tsp vanilla extract.
- 2 cups chopped toasted pecans.
- 1/4 tsp kosher salt.
- In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.
More about "sweet potato pie with gooey pecan topping food"
SWEET POTATO PIE WITH PECAN TOPPING RECIPE - SIMPLY …
From simplyrecipes.com
5/5 (5)Total Time 2 hrs 45 minsCuisine AmericanCalories 681 per serving
SWEET POTATO PECAN PIE | SAY GRACE
From saygraceblog.com
PECAN-TOPPED SWEET POTATO PIE • THE BOJON GOURMET
From bojongourmet.com
HOW TO MAKE THE PERFECT STREUSEL TOPPING FOR YOUR SWEET POTATO ...
From themamareport.com
SWEET POTATO PECAN PIE - PICCOLA CUCINA
From piccolacucina.ca
SWEET POTATO PIE WITH A BUTTER PECAN TOPPING
From countymamacooking.com
EASY SWEET POTATO CASSEROLE RECIPE - HOSTESS AT HEART
From hostessatheart.com
SWEET POTATO PIE WITH PECAN TOPPING RECIPES
From stevehacks.com
SWEET POTATO LATKES RECIPE
From simplyrecipes.com
SWEET POTATO PIE WITH PECAN TOPPING : GET RECIPE DIRECTIONS
From tpwrecipes.com
EASY SWEET POTATO PECAN PIE RECIPE | TAKES JUST 10 MINUTES TO PREP
From imhungryforthat.com
SWEET POTATO PIE WITH PECAN TOPPING RECIPE | RECIPE | PECAN …
From pinterest.com
RECIPE FOR SWEET POTATO PIE WITH PECAN CRUMB TOPPING | FOOD
From food.amerikanki.com
SWEET POTATO CASSEROLE WITH MARSHMALLOWS - SOUTHERN DISCOURSE
From southerndiscourse.com
SWEET POTATO PECAN PIE (WITH HOW TO VIDEO) - GRANDBABY CAKES
From grandbaby-cakes.com
CANNED SWEET POTATO CASSEROLE (SO EASY!) - THE SHORTCUT KITCHEN
From centslessdeals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love