Roasted Sweet Potato Pie Or Flan Recipes

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
• Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
• Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with foil. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender). Turn the oven down to 350 degrees. If not using a crust, butter a round 9-inch baking dish.
• Measure out 1 1/2 cups of sweet potato purée (store any extra purée in the refrigerator and enjoy with a meal). Place the purée in the food processor, or in a bowl if using a hand blender, add the remaining ingredients (except the crust) and blend until smooth and creamy. Scrape into the baking dish or the crust. Place on a baking sheet and bake for 45 to 50 minutes, or until set. Remove from the oven and allow to cool completely.

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

Steps:

• Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
• Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
• Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
• Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
• Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
• Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.

Steps:

• Preheat the oven to 450°F. Place the sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off the skin, and discard. Place the sweet potatoes in the bowl of a food processor, and puree until completely smooth. Measure 1 1/2 cups puree, reserving any excess for another use. This step may be done 1 day ahead.
• Reduce the oven to 325°F. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat, stirring occasionally, until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes. Pour the caramel into a savarin mold or a 9 × 2-inch round cake pan. Holding the pan with pot holders, swirl to coat the bottom and halfway up the sides of the dish.
• In a large bowl, combine the sweet potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve. Pour into the caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.
• Bake for 50 to 55 minutes, or until the center of the flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight.
• To unmold, run a sharp knife carefully around the flan, and cover with a serving plate; invert quickly. Remove the pan; serve.

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

Steps:

• Pierce sweet potatoes several times with a fork; place on a baking sheet.
• Bake at 375* for 1 hour or until done; cool to touch.
• Peel sweet potatoes, and mash.
• Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
• Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown.
• Remove from heat, and set aside.
• (Melted sugar may crack slightly as it cools).
• Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
• Pour mixture into a large bowl.
• Repeat procedure; add to bowl, stirring well with a wire whisk.
• Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
• Add hot water to larger pan to depth of 1/2 inch.
• Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
• Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
• Refrigerate 8 hours or overnight.
• Loosen edges of flan from pan with a small knife; invert onto a serving plate.
• Garnish, if desired, with toasted coconut.
• Yield: 1 (10-inch) flan.

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place potato in a food processor; cover and process until smooth. Set aside., Grease a 9-in. cake pan; set aside. In a small heavy skillet over medium-low heat, cook 1/2 cup sugar until it begins to melt. Gently drag melted sugar to the center of pan so sugar melts evenly. Cook, without stirring, until sugar is dark reddish brown, about 15 minutes. Quickly pour into prepared pan., In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk the eggs, egg yolks, cinnamon, salt, pureed sweet potato and remaining sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla. Pour over caramelized sugar., Place cake pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350° for 40-45 minutes or until center is just set (mixture will jiggle). Remove cake pan from water bath; cool for 1 hour. Cover and refrigerate overnight., In a small bowl, beat cream until soft peaks form. Add sugar and orange zest; beat until stiff peaks form. To serve flan, run knife around edge of pan. Invert flan onto a serving plate; serve with whipped cream.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

Steps:

• Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
• Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

Steps:

• Preheat oven to 450 degrees. Place sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off skin, and discard. Place sweet potatoes in the bowl of a food processor, and puree until completely smooth. Measure 1 1/2 cups puree, reserving any excess for another use. This step may be done a day in advance.
• Reduce oven to 325 degrees. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat. Cook, stirring occasionally, until sugar dissolves. Brush down sides of pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes. Pour caramel into savarin mold or a 9-by-2-inch round cake pan. Holding the pan with pot holders, swirl to coat bottom and halfway up sides of dish.
• In a large bowl, combine sweet-potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in vanilla and scalded milk, then pass the mixture through a fine sieve. Pour into caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up sides of flan dish.
• Bake for 50 to 55 minutes, or until center of flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight.
• To unmold, run a sharp knife carefully around flan, and cover with a serving plate; invert quickly. Remove pan; serve.

Steps:

• In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.