MAPLE SWEET POTATO PIE RECIPE
Classic sweet potato pie filling gets a flavor boost from good maple syrup and decorated with pastry maple leaves and maple glazed pecans.
Provided by Janette
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Poke holes with a fork all over 1 sweet potato and microwave for 2 minutes, turn and repeat until the fork inserts easily. Repeat with the rest of the potatoes (depending on how many you have). Allow to cool.
- To a make the pastry in a food processor: Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it forms a ball.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Remove, knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
- While the pastry chills, when the potatoes are cool enough to handle, peel and add the sweet potato to a mixing bowl mash until smooth. Whisk in the sugar, cream, maple syrup, eggs, cinnamon and nutmeg.
- Preheat oven to 350°F/177 °C and position rack on lower 1/3 of the oven.
- Remove the dough from the fridge and roll out onto a floured surface. *see note.
- Roll the dough over the rolling pin and lift into a greased 9 inch pie dish. Leave a 1 inch overhang, then fold the edges under and make the edges pretty. Use a fork to prick holes in the base of the dough. Lightly cover the crust edge with foil. Bake in the center of the oven for 10 minutes. Remove from the oven, remove the foil and allow to cool slightly.
- To a mixing bowl, add the cooled sweet potato and mash until smooth. Add the sugar, cream, maple syrup, eggs, cinnamon and nutmeg. Whisk until mixed and smooth.
- Pour the filling into the pie crust, place on a baking sheet and bake for 50 minutes until the filling is set. It will still be jiggly. Remove from the oven and cool completely.
Nutrition Facts : Calories 455 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Protein 6 grams protein, SaturatedFat 14 grams saturated fat, Sodium 82 milligrams sodium
MAPLE BOURBON SWEET POTATO PIE
Provided by Food Network
Time 6h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."
- This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
- Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
- 1 (9-inch) basic pie crust, baked blind, recipe follows
- Preheat oven to 425 degrees F.
- Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
- Turn oven down to 375 degrees F.
- Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
- Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
- Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
- Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
- Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
- Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.
MAPLE SWEET POTATO PIE
A fellow member asked me if I have a recipe for sweet potato pie, so here it is for all to try and hopefully enjoy. Every holiday, is a sweet treat in my family. We always have sweet potato pie. I fooled around a bit with this one and made it my own.
Provided by Jennifer J
Categories Pies
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350 degrees.
- 2. Mix together the sweet potatoes, 2 eggs, sugar, maple syrup and butter with a mixer on medium-low speed until light and fluffy.
- 3. Add the cinnamon, vanilla, salt, nutmeg, allspice. Slowly beat in the half and half, mixing just until well combined.
- 4. Set aside. Press the dough into a pie pan. Prick the bottom and sides of the dough with the tines of a fork. Brush the crust with the optional egg white, if using. (Refrigerate the egg yolk for another purpose or discard.)
- 5. Pour the reserved sweet potato mixture into the pie dough. Place on the center rack of an oven.
- 6. Bake until filling firmly sets, about 45 minutes. Transfer to a wire rack to cool.
CANDIED SWEET POTATOES WITH MAPLE SYRUP
I created these candied sweet potatoes with maple syrup to entice my young children to eat sweet potatoes. They didn't like them plain and none of us liked recipes using marshmallows, pineapple, etc. This slightly-sweet version fit the bill. The kids are grown-up now, but still request this be served every Thanksgiving.
Provided by Suse57
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
- While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
- Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
- Bake in the preheated oven until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 36 g, Cholesterol 11.4 mg, Fat 4.5 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 400.6 mg, Sugar 11.9 g
SWEET POTATO PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO PIE
A creamy sweet potato, maple, and yogurt filling topped with toasted pecans makes the ideal Thanksgiving pie.This pie is everything I ever wanted out of pumpkin pie, only without the pumpkin. I'm not going to say that this sweet potato pie trumps all pumpkin pies, but since good baking pumpkins are increasingly difficult to find, I will say that it's better than "most" pumpkin pies.Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared in Season 7 of Good Eats.
Provided by Sarah Chanin
Categories Sweets
Time 2h15m
Number Of Ingredients 10
Steps:
- Put the sweet potatoes in a steamer basket and put the steamer basket in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat until the sweet potatoes are fork-tender, about 20 minutes.
- Remove the steamer basket and dump the sweet potatoes into the bowl of a stand mixer. Mash with a potato masher.
- Heat oven to 350ºF.
- Beat the sweet potatoes in a stand mixer fitted with the paddle attachment until smooth. Add the yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt, and beat until well combined.
- Set the pie shell (still in its pie tin) on a half-sheet pan, fill with the sweet potato mixture, and smooth the top. Sprinkle the pecans on top and drizzle with the maple syrup.
- Bake until the pie reaches an internal temperature of 165 to 175ºF - the middle should still wiggle slightly - 50 to 55 minutes. Remove from the oven and cool on a wire rack for 1 hour. Slice and serve. Stash leftovers in the refrigerator.
SWEET POTATO PIE W/MAPLE SYRUP
Trying to accommodate my growing allergy to all things squash, I started with the traditional Libby's Famous Pumpkin Pie recipe and happily landed here! (Prep time doesn't include cooking sweet potatoes.)
Provided by SinginChef
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425* F.
- Combine dry ingredients.
- Beat eggs and add sweet potatoes and sugar-spice mixture.
- Carefully stir in maple syrup and milk.
- Pour into shell.
- Bake on center rack for 15 minutes.
- Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
- Let cool, at least slightly!
- ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy -- not that it will change the flavor!***.
Nutrition Facts : Calories 305.1, Fat 9.2, SaturatedFat 2.5, Cholesterol 54.4, Sodium 247.3, Carbohydrate 51.8, Fiber 2.8, Sugar 31.1, Protein 5
MAPLE BOURBON SWEET POTATO PIE
Steps:
- Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
- Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
- Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.
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.)
WORLD'S BEST SWEET POTATO PIE
Being from the South, we love our sweet potato pie. While many use many different ingredients to make their sweet potato pie this one stands out for its simplicity and goodness. This recipe was passed down to me from my best friend's mother who would cook the absolutely best sweet potato pies. After asking many times she finally wrote it down for me. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.
Provided by Lewis
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
- Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32 g, Cholesterol 63.7 mg, Fat 17.4 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 244 mg, Sugar 12.4 g
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