Best Allspice Sweet Potato Pie Bhg Recipes
SWEET POTATO PIE
This traditional recipe is a scrumptious dessert perfect any time of the year.
Provided by BHG Test Kitchen
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
- In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
- To prevent overbrowning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.
Nutrition Facts : Calories 338 kcal, Carbohydrate 45 g, Cholesterol 69 mg, Protein 6 g, SaturatedFat 6 g, Sodium 155 mg, Sugar 24 g, Fat 15 g, UnsaturatedFat 7 g
CORNMEAL SWEET POTATO PIE
Sweet potatoes replace pumpkin in this Southern sweetened vegetable pie recipe, an adaptation of sweet potato pies popular for decades. The cornmeal pastry and struesel topping can be made up to 3 days before assembling the pie.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 23
Steps:
- If using fresh sweet potatoes, peel potatoes. Cut off woody portions and ends; discard. Cut sweet potatoes into quarters. In a covered large saucepan, cook sweet potatoes in enough boiling, salted water to cover for 25 to 35 minutes or until tender; drain.
- In a medium bowl, mash drained fresh or canned sweet potatoes (you should have 1-1/2 cups). Reserve any remaining sweet potatoes for another use. Stir in brown sugar, butter, orange peel, cinnamon, ginger, and nutmeg. Whisk in eggs and half-and-half.
- Place Cornmeal Pastry shell on oven rack; pour in filling. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes.
- Remove foil. Sprinkle with Pecan Streusel Topping. Bake for 18 to 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 30 minutes. Chill at least 2 hours before serving; cover for longer storage. Makes 8 servings. Cornmeal Pastry
- In a medium bowl, stir together all-purpose flour; yellow cornmeal; sugar; and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Repeat moistening dough, using 1 tablespoon cold water at a time until all the dough is moistened. Form into a ball.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate; ease pasty into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge high. Do not prick. Pecan Streusel Topping
- In a small bowl, stir together all-purpose flour, packed brown sugar, ground cinnamon, and ground nutmeg. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in toasted, coarsely chopped pecans. Refrigerate prepared cornmeal pastry and pecan streusel topping, covered, up to 3 days.
ALLSPICE SWEET POTATO PIE (BH&G)
I found this pie in an edition of BH&G which I recieved during a cookbook swap here on zaar. I really liked the flakey crust and the yummy filling.
Provided by Lalaloula
Categories Pie
Time 1h20m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- Peel and dice sweet potatoes. Boil until tender, about 20-25 minutes. Drain and mash with a potato masher. Put aside.
- For the crust: In a big bowl combine flour, sugar, 1 ts allspice and the salt. Cut in butter (using a knife or your fingers) until mixture resembles coarse sand. Sprinkle 1 tbs of the ice water over the flour mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tbs of ice water at a time, until all mixture is moistened (you might need more than 5 tbs).
- Form dough into a ball. On a lightly floured surface use your hands to slightly flatten the dough. Roll out into a circle of 12 inches in diameter.
- Transfer dough to a 9 inch pie plate. If you have any extra dough, fold it under. Crimp edges as desired. Do not prick the dough.
- Preheat oven to 190°C/ 375°F.
- For the filling: From your sweet potato mash measure 1 1/2 cups. In a medium bowl combine this, brown sugar, cream, eggs, 1 1/2 ts allspice, vanilla, orange peel (if using) and salt.
- Pour filling into prepared pie plate.
- Bake for 40-45 minutes or until knife inserted near the centre comes out clean. NOTE that you might have to cover the pie after 25 minutes or so to prevent overbrowning.
- Enjoy!
ALLSPICE SWEET POTATOES
This recipe sends a heavenly scent through the kitchen while baking. Also you can make it a day ahead of your dinner and the flavor gets even better. Save the marshmallows to cook the day of serving.
Provided by Chef DEEdeeCOOK
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spray casserole dish with non stick oil.
- Drain juices off of potatoes (set aside 1 cup juice for later).
- Put potatoes in casserole dish.
- Mix your sugar and allspice together in bowl.
- Sprinkle blended mix of sugar and allspice over potatoes.
- Pour remaining 1 cup juice over potatoes.
- Now cut the cube of butter into patties and lay on top of potatoes (all around edges and center).
- Cook on 350°F for about 30-35 minutes.
- Now place marshmallows all over the top of potatoes.
- Brown the tops of marshmallows to a lite golden brown.
- Note: Watch your marshmallows carefully they brown fast.
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