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 WITH PECANS
This sweet potato pie has a crunchy texture from toasted pecan halves and is packed with citrus flavor thanks to zest and orange liqueur. It's also bursting with warming holiday spices like cinnamon, nutmeg and vanilla. You can cook the sweet potatoes in the microwave or roast them in the oven. Opting for store-bought refrigerated pie dough (from a 14- to 16-ounce package) makes this pie a breeze to assemble, but I've also given you a recipe for a great homemade version.
Provided by Vallery Lomas
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the flaky pie crust: Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
- Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
- Add 3 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour.
- Tip the mixture onto your work surface and gather the dough into a disc. Wrap the disc tightly in plastic wrap and let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months.
- For the sweet potato pie: Preheat the oven to 350 degrees F. Put the pecans in a single layer on a baking sheet and toast until they are browned and fragrant, about 7 minutes.
- When ready to use, roll the store-bought refrigerated pie crust or homemade Flaky Pie Crust dough into an 11-inch-wide round on a lightly floured surface. Transfer to a 9-inch pie plate and lightly press into the pan. Crimp the edge as desired and set aside.
- To cook the sweet potatoes in the microwave (the quicker method), prick them with a fork all over. Microwave on high for 5 minutes. Flip and microwave for an additional 5 minutes. Check to see if they are ready by piercing the flesh with a fork. If it pierces the easily, they are ready. If it doesn't, continue to microwave in 2-minute intervals until tender. (Take care not to overcook or they will dry out.) Alternatively, the sweet potatoes can be pricked all over with a fork, wrapped in foil and roasted in the oven at 375 degrees F for 60 minutes.
- Once the sweet potatoes are tender, carefully cut into quarters so the steam can escape. Once cool, remove the skin and refrigerate until ready to use.
- Mash the cooked sweet potatoes and measure 2 packed cups of flesh (reserve any extra sweet potato for another use). Add the mashed sweet potato and melted butter to the bowl of a food processor. Pulse until combined. Scrape the bottom and sides of the bowl with a rubber spatula.
- Add the evaporated milk, granulated sugar, brown sugar, eggs, orange liqueur, vanilla, cinnamon, salt, nutmeg and orange zest to the food processor. Pulse until combined, about 10 times. Scrape the bottom and sides of the bowl with a rubber spatula. Pulse a few more times to incorporate everything.
- Stir in the toasted pecan halves with a rubber spatula. Pour the filling into the pie shell and bake until puffed in the center, slightly jiggly when shaken and set around the edges, 50 to 55 minutes.
- Let cool on a wire rack until it firms up and deflates a little. Once room temperature, transfer the pie to the refrigerator to chill and set completely. Store the pie in the refrigerator, covered, for up to 3 days.
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.
Categories Ginger Dessert Bake Thanksgiving Sweet Potato/Yam Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
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 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 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.
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
From Gourmet Magazine- not too sweet pie that goes well with freshly whipped cream! (Cooking time does not include baking the potatoes)
Provided by That Napa Chicken R
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make crust:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour 10" pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:.
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
- Cooks' notes:.
- • Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
- • Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.
Nutrition Facts : Calories 314.6, Fat 14.8, SaturatedFat 6, Cholesterol 101.2, Sodium 208.9, Carbohydrate 40.7, Fiber 4.1, Sugar 20.8, Protein 5.5
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
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 PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST
The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.-Heather Hunsaker, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 701 calories, Fat 40g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 490mg sodium, Carbohydrate 81g carbohydrate (54g sugars, Fiber 5g fiber), Protein 9g protein.
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SWEET POTATO PIE WITH SWEET AND SALTY PECAN CRUST
From ambitiouskitchen.com
5/5 (8)Total Time 2 hrs 5 minsCategory Dessert, Gluten Free, Pie, ThanksgivingCalories 290 per serving
- To roast the sweet potatoes: Preheat oven to 400 degrees F. Poke sweet potatoes with a fork a few times, then place on baking sheet lined with foil. Roast for 45 minutes or until knife tender. Turn down oven to 350 degrees F and set sweet potatoes aside to cool off.
- To make the crust: Place pecans, salt and sugar in the bowl of a food processor and pulse until the nuts begin to become very crumbly and look like wet sand; this should take less than 1 min. Next add the melted butter and process again. I like to taste the crust at this point to see if I may need to add more salt.
- Dump the mixture into a 9 inch pie pan and press crust to the edges evenly with your fingertips. Bake for 10-12 minutes, being careful not to overbake. I usually take mine out at 10 minutes.
- To make the filling: While the crust is baking, you can start making the filling. Scoop filling out of cooled roasted sweet potatoes and peel away skin. Place in a food processor and process until somewhat smooth and fibers are removed.
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