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Pecan and sweet potato pie recipe

Pecan and sweet potato pie recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Nut pie
  • Pecan pie

This sweet potato pie is the best of all worlds, with a gorgeous pecan topping that adds flavour and crunch.

10 people made this

IngredientsServes: 8

  • 450g sweet potatoes
  • 60g butter, melted
  • 1 (397g) tin sweetened condensed milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 pinch of salt
  • 1 egg
  • 1 (23cm) shortcrust pastry case
  • 2 tablespoons golden syrup
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 125g chopped pecans

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Preheat the oven to 220 C / Gas mark 6.
  2. Boil sweet potato whole in skin until fork tender, 20 to 30 minutes. Run cold water over sweet potato and remove skin. Mash in a large bowl. Pour in 60g melted butter and beat with an electric mixer until smooth. Blend in milk, cinnamon, vanilla, nutmeg, salt and egg. Pour into unbaked pastry case.
  3. Combine golden syrup, brown sugar, 1 tablespoon melted butter and pecans; set aside.
  4. Bake pie in the preheated oven for 20 minutes. Remove the pie from the oven and reduce the temperature to 180 C / Gas mark 4.
  5. After 20 minutes, sprinkle pecan mixture over pie. Return pie to the oven and continue baking until set, about 25 minutes.

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Pecan Crunch Bourbon Sweet Potato Pie

Bourbon, especially wheated bourbon, pairs particularly well with brown sugar and pecans. Save the Pappy Van Winkle for drinking for cooking and baking, use Maker’s Mark, Redemption Wheated Bourbon or Heaven Hill Larceny. If you don’t want to use bourbon, you can substitute one part vanilla extract plus two parts water for each tablespoon of bourbon in this recipe.

Ingredients

2 pounds sweet potatoes (about 5 small to medium

2 tablespoons unsalted butter, softened

½ teaspoon fresh ground nutmeg

1 teaspoon vanilla extract

¼ cup packed dark brown sugar

1 9-inch pie crust, partially baked

Directions

Wrap sweet potatoes in aluminum foil and bake them until completely cooked through. (Cooking time will vary depending on the size of the sweet potatoes, but it will take from 30 to 60 minutes.)

Remove cooked sweet potatoes from oven and cool for 10 minutes. Halve each potato crosswise, then insert small spoon between skin and flesh, and scoop flesh into medium bowl discard skin. Repeat with remaining sweet potatoes you should have about 2 cups of flesh after removing skin. While potatoes are still hot, add butter and mash with fork or wooden spoon small lumps of potato should remain.

Whisk together eggs, yolks, sugar, nutmeg and salt in medium bowl stir in bourbon, molasses and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

Heat partially baked pie crust in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake for 15 minutes more.

Meanwhile, toss chopped pecans with cane syrup until evenly coated set aside.

Lower temperature to 350F, spread the pecan and cane syrup topping over the top of the pie, then return pie to the oven and continue baking until filling is set around edges but center jiggles slightly when shaken, about 40 minutes.

Transfer pie to wire rack cool to room temperature, about 2 hours, and serve.


By Cathy Fisher
This pie is perfect for holidays and special occasions, and you can easily make a pumpkin or yam pie from this same recipe (see Notes).

Ingredients

Directions

1 Grind the rolled oats into flour with a blender and then transfer to a small bowl.

2 Place the nondairy milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften). Preheat the oven to 375F. Set aside your pre-baked pie crust.

3 Add the baked sweet potato to the blender with the milk, dates and vanilla, and blend until smooth. Add the oat flour, cinnamon, ginger, and cloves to the blender mixture, and blend until smooth, scraping down the sides a couple times. (This will be thick, so use your blender’s tamper if it has one, or you can also use a food processor.)

4 Pour the pie filling into the pre-baked pie crust and smooth out evenly. Arrange the pecan halves around the outside of the pie and the chopped pecans in the middle.

5 Use a silicon pie crust shield to prevent the crust from over-browning.

6 Bake for 25 to 30 minutes, or until the crust is a medium brown. Remove the pie from the oven and remove the foil strips. Cool completely before slicing.

NOTES: To bake the sweet potato, place the unpeeled potato on a baking sheet, and bake at 400F for 60 to 70 minutes, or until very soft when pierced with a knife.

7 To make this a pumpkin pie, substitute 1 can (15 ounces) 100% cooked pumpkin (not “pumpkin pie mix”) or 1 1/2 cups (packed) baked pumpkin.

8 To make this a yam pie, substitute 1 1/2 cups (packed) baked yams. Yam pie will be darker in color than sweet potato pie.

9 Pecan-Date Pie Crust: This crust tastes like a sweet, crumbly cookie. I use it with the Sweet Potato-Pecan Pie recipe above, but you can use it wherever a sweet, pre-baked pie shell is called for.

10 Prep: about 25 minutes Cook: 10 minutes Makes 1 eight-inch pie crust

11 Place the oats, pecans, and cinnamon in a food processor, and process until the texture resembles coarse flour. Add the dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the milk and process until the mixture starts to ball up into dough (this will happen quickly).

12 Form the dough into one big ball and place it on a large piece of parchment paper on top of a large cutting board or other flat surface. Press the ball flat with your hands and then place another large piece of parchment paper over the top. Preheat the oven to 375F. Set aside an 8-inch pie pan.

13 Use a rolling pin to roll out the dough into a circle that is about 1/8-inch thick. The circle should be slightly larger than the upper edge of the pie pan. (If your circle is irregularly shaped, just cut a piece of dough from another area and press it in.)

14 Peel off the top piece of parchment paper and carefully invert the rolled-out crust onto the pie pan. Peel away the remaining piece of parchment paper. Gently ease the crust into the contours of the pan and gently press into place.

15 Trim away any hanging crust. (You do not need to poke the crust with a knife.) Place a piece of parchment over the entire crust, loosely tucking under the corners. Place on a baking sheet and bake for 10 minutes, or until the edges are very lightly browned.


Buttermilk Pie

  • 1/4 pound butter
  • 1 1/3 cup granulated sugar
  • 4 fresh eggs
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons vanilla extract

Preheat oven to 300 degrees. In a bowl, cream butter and sugar. Add eggs one at a time, until incorporated. Sift together flour, nutmeg and salt. Add flour mixture to bowl, mix just until combined. Add remaining ingredients and mix until a homogenous mixture is obtained (less than 2 minutes). Pour into a pie shell. Bake in 300 degree oven for 55 minutes. Should be done when a toothpick placed in the center comes out clean. Makes – 1 pie

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


Ingredients to make this Southern Sweet Potato Pie recipe

For the crust

  • All-purpose flour &ndash Used as the base for the pie crust.
  • Granulated sugar &ndash Divided.
  • Salt &ndash Just a pinch to bring out the flavor.
  • Butter- because crusts need that for the best texture! (unsalted)
  • Vegetable shortening &ndash I use Crisco.
  • Ice-cold water &ndash Literally keep a bowl of water with ice in it! It&rsquos what will help get you a nice flaky crust.

For the filling

  • Mashed sweet potato &ndash Can use either canned or fresh.
  • Evaporated milk &ndash Not to be confused with sweetened condensed milk. It is similar, however, it is NOT sweetened.
  • Light brown sugar &ndash Packed tightly.
  • Large eggs &ndash You&rsquoll need 2 for this recipe, lightly beaten.
  • Light corn syrup &ndash Has a lighter, more subtle flavor than its dark counterpart.
  • Butter &ndash Melted.
  • Extracts &ndash Both almond extract and vanilla extract.
  • Salt &ndash Used to bring out the flavors of all of the other ingredients.
  • Spices &ndash Ground ginger, Ground Cinnamon, Ground nutmeg.
  • Chopped pecans &ndash Coarsely chopped.

1 1/2 cup cooked, mashed sweet potatoes
1/4 cup butter very soft or slightly melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 slightly beaten eggs
1 cup half and half
1 (9-inch size) deep dish pie shell

Pecan Streusel
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
1/4 cup chopped toasted pecans

Preheat the oven to 375 degrees F.

In a bowl, mix together the butter and sweet potatoes by hand. Stir in the brown sugar, cinnamon, nutmeg, and ginger. Add the eggs and half and half and mix until uniform in color.

Pour the filling into the pie shell. Place the pie in the oven and bake at 375 degrees F for 30 minutes.

While the pie is baking, combine the flour, brown sugar, cinnamon, and nutmeg for the streusel topping. Cut in the butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in the pecans by hand.

Sprinkle the pie with the topping and return it to the oven. Bake for 20-25 minutes longer or until a knife inserted in the center of the pie comes out clean.


Recipe Summary

  • 1 (1-pound) sweet potato
  • ½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Baking spray with flour
  • 1 cup 2% reduced-fat milk
  • ⅓ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 2 large eggs
  • 3 large egg whites, divided
  • 1 ½ tablespoons unsalted butter, melted
  • ⅓ cup chopped pecans, toasted
  • 1 teaspoon water

Wrap sweet potato in foil bake at 400° for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.

Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil arrange pie weights or dried beans on foil. Bake at 400° for 15 minutes. Remove pie weights and foil cool crust on wire rack 5 minutes.

Reduce oven temper­a­ture to 350°.

Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor. Add 2 egg whites process until smooth. Add butter process until combined. Pour mixture into crust. Sprinkle nuts around edge of filling. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk. Brush egg mixture on edges of crust. Bake at 350° for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.


Sweet Potato Pecan Pie

To make the sweet potato mix: Prick sweet potato with a fork, wrap in plastic wrap and microwave for 10 minutes. (Or you can bake in a 350 degree oven for 1 hour.) Cool potato to room temperature and peel.

In an electric mixer with a paddle attachment, combine sweet potato, brown sugar, granulated sugar, butter, cinnamon and egg. Mix on medium speed for 10 minutes and reserve.

To make the syrup mix: In an electric mixer with a whisk attachment, combine corn syrup, granulated sugar, brown sugar, butter, vanilla, lemon juice and salt. Mix on medium speed for 10 minutes. Add the eggs and whip for an additional 10 minutes on medium speed and reserve.

Heat the oven to 250 degrees. Line a 10-inch pie plate with pie crust.

Spread a 1/4-inch thick layer of sweet potato mix across the bottom of the crust. Add pecan halves and pour pie syrup over pecans to just fill the shell (do not over-fill). Let the pie sit for 2 to 3 minutes to allow the syrup to settle.

Bake for 2 hours, or until pie sets in the center. Remove from oven and cool at room temperature before serving.

Per serving: 663 calories (percent of calories from fat, 55), 7 grams protein, 74 grams carbohydrates, 5 grams fiber, 41 grams fat, 87 milligrams cholesterol, 198 milligrams sodium.


Recipe Summary

  • 2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
  • 2 large eggs
  • 1/3 cup plus 1/2 cup packed light-brown sugar
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup plus 1 tablespoon heavy cream
  • 1 prebaked Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust
  • 3 tablespoons unsalted butter
  • 1 cup pecans, broken into pieces

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-Pecan Pie

Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes set aside. Reduce oven temperature to 350°F.

Step 2

Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half scoop flesh into medium bowl and mash. Measure 1 cup mashed potato place in large bowl. Whisk sugar and next 5 ingredients into mashed potato spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.

Step 3

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

How would you rate Sweet-Potato-Pecan Pie?

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Watch the video: Pecan pie. Yiannis Lucacos


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