Nutrition Information per Serving: Total calories 589g, protein 6g, total fat 21g, total carbohydrates 95.6g, cholesterol 112mg, sodium 359mg
Buttermilk Sweet Potato Pie
The mouth-watering combination of buttermilk, sweet potato mash, ginger, nutmeg, cinnamon and lemon zest all in this beautiful and delicious pie is as close to perfect as they come.
Serves 8
1 hour 50 minutes
Ingredients:-
1 Pie Crust
1 cup mashed Sweet Potato
1½ cups Sugar
1 cup Buttermilk
¼ cup Butter
2 Eggs
Zest of 1 Orange
3 tablespoons Cornmeal
1 tablespoon Vanilla Extract
¼ teaspoon fresh Nutmeg, grated
¼ teaspoon ground Cinnamon
¼ teaspoon ground Ginger
Directions:-
Pre-heat the oven to 350 degrees.
Roll out the pie crust dough and transfer onto a pie plate.
Add all ingredients into a food processor and blend until creamy and lump-free.
Spoon filling into prepared pie crust and spread evenly.
Pop into the oven to bake for 80-90 minutes.
Before serving, let pie cool at room temperature.
Nutrition Information per Serving: Total calories 415g, protein 4.6g, total fat 14.7g, total carbohydrates 68.5g, cholesterol 57mg, sodium 284mg
Caramelized Upside-Down French Sweet Potato Pie
A delicious French version of the classic sweet potato pie that is worthy of a spot on the menu of a posh restaurant, you won’t believe how easy it is to make it and the wonderful flavor that it packs!
Serves 8
1 hour 50 minutes
Ingredients:-
1 sheet Puff Pastry
2 Sweet Potatoes, cut into thin slices
6 tablespoons Sugar
6 tablespoons Butter
¼ teaspoon fresh Nutmeg, grated
¼ teaspoon Pumpkin Pie Spice
¼ teaspoon ground Cinnamon
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Season sweet potato slices with salt and pepper, and toss with olive oil.
Arrange sweet potatoes slices on a baking sheet and bake for 20 minutes.
Let the sweet potatoes cool at room temperature.
While the sweet potatoes cool, heat sugar and butter in a oven-proof skillet over medium heat.
Once the sugar starts to turn golden brown and caramelize, throw in roasted sweet potatoes and layer over the browned sugar, over-lapping the slices.
Sprinkle pumpkin pie spice, nutmeg, salt and pepper over the sweet potatoes before adding additional layers of sweet potatoes and then sprinkle more seasoning over the second layer of sweet potatoes.
Cook for another 5 minutes before turning the heat off.
Cut the puff pastry into a circle slightly larger than the skillet that the sweet potatoes are cooking in. Gently place the pastry on top of the sweet potatoes and fold in the sides.
Poke about 6-7 holes into the puff pastry.
Pop skillet into the oven to bake for 20-25 minutes.
Let the pie cool for 5 minutes before turning over onto a large plate.
Serve with some ice-cream for a great dessert!
Nutrition Information per Serving: Total calories 321g, protein 2g, total fat 16g, total carbohydrates 43.5g, cholesterol 23mg, sodium 272mg
Sweet Potato Pie with Pecan Topping
2 classic pie ingredients in 1 pie! Creamy sweet potato filling with a chewy pecan topping that is great as a after dinner sweet treat.
Serves 8
2 hours 15 minutes
Ingredients:-
1 Pie Crust
2 pounds Sweet Potatoes
¼ cup Brown Sugar
1 cup Condensed Milk
2 Eggs
3 tablespoons Butter, melted
2 tablespoons Sugar
1 tablespoon Bourbon
1½ teaspoons Vanilla Extract
1 teaspoon ground Cinnamon
½ teaspoon ground Nutmeg
1/8 teaspoon ground Ginger
For the Topping:
1 cup Pecans, chopped
½ cup Brown Sugar
3 tablespoons Butter
1 tablespoon Heavy Cream
Directions:-
Pre-heat the oven to 350 degrees.
Using a fork, pierce the sweet potatoes several times and bake for 1 hour.
Next, roll out the pie crust dough and transfer into a pie plate. Poke about 5-6 holes at the bottom of the pie crust and pop into the freezer while you prepare the filling.
Once the sweet potatoes have cooled enough to touch, cut lengthwise into halves and dig the flesh out, transfer into a mixing bowl.
Mash the flesh with a potato masher and set aside.
Whisk eggs, butter, both types of sugar, cinnamon, nutmeg, ginger, vanilla, extract, bourbon and condensed milk in a large bowl until well combined.
Add mashed sweet potatoes into the egg mixture and stir well.
Spoon filling into the prepared pie crust and bake for 1 hour.
Once pie has finished baking, let cool at room temperature for 30 minutes.
In the meantime, prepare the pecan topping by first adding butter into a small pan and heating over medium heat.
When the butter has melted, stir in brown sugar and stir well to let sugar dissolve completely.
Add heavy cream before stirring in pecans.
Mix all ingredients together to combine thoroughly.
Spoon mixture over the pie and spread evenly with the back of a spatula.
Before serving, let the pie cool for a few minutes.
Nutrition Information per Serving: Total calories 791g, protein 10.9g, total fat 43.8g, total carbohydrates 93g, cholesterol 79mg, sodium 311mg
Cream Cheese Sweet Potato Pie
The perfect marriage of cheesecake and sweet potato pie! Serve this up at your next dinner party to impress all your guests.
Serves 8-10
1 hour 45 minutes
Ingredients:-
1 Pie Crust
1 cup mashed Sweet Potatoes
2/3 cup Half-and-Half
½ cup Brown Sugar
1 Egg
1 teaspoon Orange Peel, grated
½ teaspoon ground Cinnamon
¼ teaspoon ground Ginger
¼ teaspoon ground Nutmeg
1/8 teaspoon Salt
For the Cream Cheese Layer:
1 cup Cream Cheese
1 Egg
¼ cup Sugar
1 teaspoon Orange Peel, grated
Directions:-
Pre-heat the oven to 350 degrees.
Roll out pie crust dough and transfer onto a pie plate.
Whisk together cream cheese and sugar with an electric mixer on low. Add egg and orange peel, mixing well after each addition. Set mixture aside.
In a food processor, add sweet potatoes and blend until creamy and lump-free.
Transfer the sweet potato puree into a mixing bowl and stir in sugar, half-and-half, egg, orange peel, cinnamon, nutmeg, ginger and salt.
Next, assemble the pie by first pouring cream cheese mixture into the prepared pie crust followed by the sweet potato mixture.
Bake for 50-60 minutes.
Let pie cool for 30 minutes before popping into the fridge to chill for at least 3 hours before serving.
Nutrition Information per Serving: Total calories 382g, protein 6g, total fat 21g, total carbohydrates 44g, cholesterol 80mg, sodium 342mg
Sweet Potato Pie with White Chocolate Mousse
Elevate the traditional sweet potato pie with a decadent white chocolate mousse!
Serves 8
2 hours
Ingredients:-
1 Pie Crust, blind baked
1½ pounds Sweet Potatoes
&n
bsp; ¾ cup Evaporated Milk
½ cup Brown Sugar
3 Eggs
3 tablespoons unsalted Butter
2 teaspoons Vanilla Extract
½ teaspoon ground Cinnamon
¼ teaspoon ground Ginger
¼ teaspoon fresh Nutmeg, grated
¼ teaspoon ground Cloves
For the White Chocolate Mousse:
¾ cup White Chocolate Chips
1¾ cups Heavy Cream, divided
1 cup Sweet Potato Puree
½ teaspoon ground Cinnamon
½ teaspoon ground Ginger
½ teaspoon Sea Salt
¼ teaspoon fresh Nutmeg, grated
1/8 teaspoon ground Cloves
Directions:-
Pre-heat the oven to 350 degrees.
Next, prepare the filling by baking the sweet potatoes for 1 hour and letting sweet potatoes cool at room temperature.
Once sweet potatoes are cool enough to handle, peel the skin off and toss into a food processor or blender.
Puree sweet potatoes until lump-free and creamy before transferring to a large bowl.
Add eggs and whisk into the sweet potato puree. Set aside.
Melt butter in a saucepan and pour in brown sugar, vanilla, cinnamon, ginger, nutmeg and cloves. Stir to combine all ingredients well.
Let the mixture come to a boil and cook for 1 minute before whisking in evaporated milk.
Pour hot mixture into sweet potatoes and mix well.
Spoon filling into prepared pie crust and bake for 40-45 minutes.
Let pie cool at room temperature for 30 minutes.
In the meantime, prepare the mousse: heat up ¾ cup heavy cream in a saucepan until it just starts to boil and take off heat immediately.
Stir in white chocolate to melt before adding sweet potato puree and spices. Mix to combine well.
Pour hot mixture through a strainer into a medium bowl and chill in the fridge.
Whip remaining 1 cup heavy cream and pour chilled sweet potato mixture into mix. Pop mousse into the fridge to chill until ready to use.
To serve, spoon and spread chilled mousse over the top of the pie.
Nutrition Information per Serving: Total calories 590g, protein 8g, total fat 30g, total carbohydrates 72.7g, cholesterol 119mg, sodium 425mg
Shepherd’s Pie with Sweet Potato Topping
Add some pizzazz to the traditional shepherd’s pie with this gorgeous and delectable shepherd’s pie with a sweet potato topping.
Serves 8-10
1 hour 30 minutes
Ingredients:-
1 pound ground Lamb
2 Carrots, roughly chopped
1 Onion, chopped
½ cup frozen Peas
1 Lamb Stock Cube, mixed with enough water to make 2 cups of stock
1 tablespoon Worcestershire Sauce
1 teaspoon dried Thyme
Pinch of Salt and Pepper
For the Mash:
1 pound Potato, chopped
1 pound Sweet Potato, chopped
2 tablespoons Butter
3 tablespoons Milk
Directions:-
Pre-heat the oven to 350 degrees.
Heat up 1 tablespoon vegetable oil in a medium skillet and cook onions, carrots and thyme for about 4-5 minutes.
Stir in ground lamb and cook until it is all browned.
Pour stock and Worcestershire sauce into the mixture and let cook, simmering, for 20 minutes.
At the end of 20 minutes, throw in the frozen peas and cook for another 20 minutes. Sprinkle salt and pepper to taste.
In separate pot, cook potatoes and sweet potatoes in boiling water for 10-15 minutes or until tender.
Remove the potatoes and sweet potatoes and transfer to a mixing bowl and mash together with butter and milk.
Pour the meat mixture into a casserole dish and cover with the mashed potatoes mixture. Spread with the back of a spatula to distribute evenly.
Scrape the top of the mashed potatoes with a fork and pop into the oven to bake for 20-25 minutes.
Nutrition Information per Serving: Total calories 253g, protein 19g, total fat 7.5g, total carbohydrates 26.8g, cholesterol 59mg, sodium 320mg
Crust less Sweet Potato Pie
Add some pizzazz to the traditional shepherd’s pie with this gorgeous and delectable shepherd’s pie with a sweet potato topping.
Serves 8
1 hour
Ingredients:-
2 pounds mashed Sweet Potatoes
¾ cup Brown Sugar
½ cup Skim Milk
1 tablespoon Maple Syrup
2 Eggs
1½ teaspoons Butter, softened
1 teaspoon ground Cinnamon
1 teaspoon Vanilla Extract
Directions:-
Pre-heat the oven to 350 degrees and lightly grease 2 pie plates with cooking spray.
Mix together mashed sweet potatoes, butter, milk, brown sugar, maple syrup, eggs, cinnamon and vanilla.
Transfer mixture into a food processor or using a hand mixer, blend mixture until creamy and lump-free.
Spoon filling into prepared pie plates and spread evenly with the back of a spatula.
Bake for 45-50 minutes.
Let pie cool at room temperature for 30 minutes before serving.
Nutrition Information per Serving: Total calories 203g, protein 4g, total fat 2g, total carbohydrates 42g, cholesterol 43mg, sodium 118mg
VINTAGE PIE RECIPES
Sugar Milk Pie
This classic pie dates back to the 1920s! A delicious pie with a creamy filling that will please everyone in the family.
Serves 8
50 minutes
Ingredients:-
1 Pie Crust
2 cups Cream
2/3 cup Sugar
1/3 cup Flour
Directions:-
Pre-heat the oven to 350 degrees.
Roll out pie crust dough and transfer into a pie plate.
Prepare the filling by first mixing sugar and flour in a mixing bowl.
Add cream in ½ cup at a time, whisking after each addition.
Combine all ingredients thoroughly
Pour filling into prepared pie crust.
Bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 268g, protein 2g, total fat 10.8g, total carbohydrates 42g, cholesterol 11mg, sodium 190mg
Salted Honey Pie
A basic but absolutely scrumptious pie that is easily made with ingredients found right in your pantry.
Serves 8
1 hour 10 minutes
Ingredients:-
1 Pie Crust, chilled
¾ cup Honey
¾ cup Sugar
½ cup unsalted Butter, melted
½ cup Heavy Cream
3 Eggs
2 tablespoons White Cornmeal
2 teaspoons White Vinegar
1 teaspoon Vanilla Bean Paste
¼ teaspoon fine Sea Salt
Directions:-
Pre-heat the oven to 350 degrees.
Roll out the pie crust dough and transfer to a pie plate. Pop into the fridge to chill while you prepare the filling.
In an electric mixer or with a hand mixer, beat butter, sugar, cornmeal and salt together in a mixing bowl.
Add honey, vanilla and white vinegar and continue beating until everything is thoroughly combined.
In a separate bowl, lightly beat eggs and pour eggs into the honey mixture.
Stir in heavy cream with the filling mixture and stir to mix well.
Pour filling into prepared pie crust, covering the pie edges with a pie shield or with strips of foil.
Bake for 40 minutes on the lowest rack in the oven.
At the end of 40 minutes, move the rack up to the center and bake for another 20 minutes.
Let pie cool before slicing. Serve with a dollop of whipped cream.
Nutrition Information per Serving: Total calories 474g, protein 3.9g, total fat 23g, tota
l carbohydrates 66g, cholesterol 102mg, sodium 339mg
Traditional Coconut Custard Pie
A recipe that has been passed down over 2 generations, this traditional coconut custard pie is flavorful and delicious, definitely a recipe to keep.
Yields 2 pies
1 hour 10 minutes
Ingredients:-
2 Pie Crusts, chilled
2 cups Sugar
2 cups Coconut
¾ cup Buttermilk
½ cup Butter, melted
5 Eggs
1 teaspoon Vanilla Extract
Directions:-
Pre-heat the oven to 350 degrees.
Roll out each portion of pie crust dough and transfer onto pie plates, set aside.
Set up an electric mixer and whip eggs and sugar together until the sugar has completely dissolved.
Add buttermilk and butter and continue beating until ingredients are all mixed evenly.
Stir in coconut and vanilla and beat to combine.
Pour the filling evenly into the prepared pie crusts.
Pop pies in the oven to bake for 15 minutes after which cover the edges of the pie with a pie shield or strips of foil and continue baking for another 30-35 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 324g, protein 4g, total fat 18g, total carbohydrates 37.9g, cholesterol 67mg, sodium 196mg
Oatmeal Pie
How about some pie for breakfast? This delectable oatmeal pie makes that possible! Add some variety to your usual breakfast fare with this awesome oatmeal pie that you can make one day earlier.
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