Best Sweet Potato Pie With Ginger Streusel Recipes

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SWEET POTATO STREUSEL PIE



Sweet Potato Streusel Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup chopped hazelnuts, almonds or pecans
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon salt
2 cups canned sweet potato puree
1 cup evaporated milk
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg

Steps:

  • Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
  • Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes.
  • Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
  • Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely.

SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL



Sweet Potato Casserole With Gingersnap Streusel image

This was taken from a magazine I subscribe to, and it is absolutely too good to lose track of, so I am posting it. I made this when I hosted Thanksgiving last year, and it had rave reviews from everyone. At the time I substituted milk for the half and half with no ill-effects. I also made it two weeks ahead of time and stuck it in the freezer until the night before the big day. Enjoy!

Provided by pheebess

Categories     Mashed Potatoes

Time P1DT21h45m

Yield 12 serving(s)

Number Of Ingredients 12

5 lbs sweet potatoes, cut into chunks
1 1/4 teaspoons salt, divided, plus more for boiling potatoes
15 -20 gingersnap cookies, coarsely broken
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into bits
1/2 cup maple syrup
1/2 cup half-and-half
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 large eggs

Steps:

  • Coat a 9 by 13 inch baking dish with cooking spray.
  • Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
  • Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
  • Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
  • In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
  • Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
  • Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.

SWEET POTATO PIE WITH GINGER STREUSEL



Sweet potato pie with ginger streusel image

I am in love with this pie. If it's wrong to have multiple pieces a day, then I don't want to be right. I can't wait to make it for my family at Thanksgiving.

Provided by Lindsey Cook

Categories     Pies

Time 1h5m

Number Of Ingredients 22

1 1/2 sweet potatos, peeled, cubed and boiled
1 batch pie dough (homemade or store bought)
1 can(s) evaporated milk
3/4 c sugar
1/4 c brown sugar
3 large eggs
1 tsp salt
1 tsp vanilla
1/4 c butter, softened
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp all spice
zest of one orange
FOR THE STREUSEL
15 gingersnap cookies
6 Tbsp butter
1/2 c flour
1/2 c sugar
FOR WHIPPED CREAM
1/2 c heavy cream
1 Tbsp maple syrup
1/4 c sugar

Steps:

  • 1. Preheat oven to 400 degrees. On a floured surface, roll out pie dough and fit to your pie dish.
  • 2. If you haven't already, boil your peeled sweet potatos until they are completely cooked. Once soft, puree sweet potatos until smooth. Add some half and half (about a tbsp) if they are not pureeing easily.
  • 3. Add pureed sweet potatos, evaporated milk, sugars, and eggs to a large bowl. Mix together. Add in spices, salt, vanilla, and butter. Mix until completely combined. Stir in orange zest.
  • 4. Pour filling into pie shell. Bake for 30 minutes.
  • 5. While pie is baking, prepare the ginger streusel. In a food processor, combine cookies, butter, sugar and flour. Pulse until mixture is combined and very crumbly.
  • 6. Remove pie after baking for 30 minutes and sprinkle streusel on top. Return pie to oven and bake for an additional 13 minutes.
  • 7. Let cool. In a cold bowl, mix together cream, syrup, and sugar. Continue to mix until the cream thickens and forms whipped cream. Dollop on pie and sprinkle cinnamon sugar on top.

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