SWEET POTATO PIE WITH A THREE NUT TOPPING
The most amazing sweet potato pie I have ever tasted. I had this last year at my BH's cousin's house, and nabbed the recipe immediately.
Provided by Mirj2338
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 670.3, Fat 44.8, SaturatedFat 16.7, Cholesterol 135.9, Sodium 185.2, Carbohydrate 63, Fiber 5.4, Sugar 42.6, Protein 10.3
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.
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.
OLD FASHIONED SWEET POTATO PIE (MADE EASY)
Make and share this Old Fashioned Sweet Potato Pie (Made Easy) recipe from Food.com.
Provided by The Spice Guru
Categories Dessert
Time 1h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT oven to 375 degrees F.
- ADD sweet potatoes (including syrup) to a food processor with remaining FILLING ingredients.
- PROCESS the FILLING mixture until smooth.
- POUR mixture into two 9-inch frozen pie shells.
- BAKE 55-65 minutes (centers will still move slightly).
- PLACE pies on wire racks to cool.
- WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form.
- SPREAD whipped cream TOPPING over cooled pies.
- DUST each pie with ground cinnamon if desired as a GARNISH for either TOPPING.
- SLICE, serve and enjoy!
MINI SWEET POTATO PIES W/ WHIPPED CINNAMON CREAM CHEESE TOPPING
These sound like a great idea for our office party! Recipe from Aaron McCargo, Jr from Big Daddy's House.
Provided by mailbelle
Categories Pie
Time 45m
Yield 24 mini pies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Put the pre-made mini shells inside a greased 24-count mini muffin pan.
- In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
- For the Whipped Cinnamon Cream Cheese:.
- Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.
SWEET POTATO PIE WITH THREE-NUT TOPPING
Categories Nut Dessert Bake Thanksgiving Sweet Potato/Yam Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 23
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 PIE WITH SPICED CREAM TOPPING
Recipe from Cooking Light Magazine. Fat free cream cheese and sweetened condensed milk are combined to make the topping to the sweet potato layer. Sounds like a great holiday dessert.
Provided by DailyInspiration
Categories Dessert
Time 23m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Wrap potatoes in aluminum foil and bake at 350 degrees for 1 1/2 hours or until tender, then discard foil. Let stand 10 minutes; peel. Place flesh in a large bowl; discard skins. Mash flesh with fork. Stir in fat-free milk, 1/4 cup sweetened condensed milk, sugar, butter, 1/2 tsp cinnamon, vanilla, and salt. Stir in eggs.
- Spoon sweet potato mixture into prepared crust. Bake at 350 degrees for 45 minutes or until set.
- Place the remaining 1/4 teaspoons cinnamon and cream cheese in a medium bowl. Beat with an electric mixer until combined. Add 1/2 cup plus 2 tablespoons sweetened condensed milk to cheese mixture; reserve remaining milk for another use. Beat at medium speed until well blended. Carefully pour cream mixture evenly over pie. Let stand 10 minutes. Cut into wedges.
Nutrition Facts : Calories 202.9, Fat 11, SaturatedFat 4.6, Cholesterol 46.9, Sodium 221.2, Carbohydrate 22.6, Fiber 2.3, Sugar 6.5, Protein 3.7
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