Spiced Sweet Potato Pie With Nuts Recipes

Steps:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Poke holes all over the sweet potatoes with a fork. Rub them with 2 tablespoons of oil and sprinkle with salt. Place on the prepared baking sheet. Bake until the potatoes are soft and juices bubble out of the holes, about 1 hour.
• Meanwhile, combine the raisins and lemon zest and juice in a small bowl. Set aside to let the raisins plump.
• To make the spiced beef, heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until the onions are translucent and softened, 5 to 7 minutes. Add the beef, coriander, cinnamon, cumin, oregano and red pepper flakes and season with salt. Continue to cook, breaking the beef up with a wooden spoon, until the meat is browned and no longer pink, 6 to 7 minutes.
• Pour in the broth and scrape up any browned bits from the bottom of the skillet. Cook until most of the liquid has evaporated, 2 to 3 minutes longer. Remove from the heat and stir in the raisin and lemon mixture.
• To plate, split open the tops of the potatoes with a knife, top with the beef and garnish with the pine nuts, feta and parsley. Enjoy!

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

Steps:

• For the flaky pie crust: Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
• Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
• Add 3 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour.
• Tip the mixture onto your work surface and gather the dough into a disc. Wrap the disc tightly in plastic wrap and let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months.
• For the sweet potato pie: Preheat the oven to 350 degrees F. Put the pecans in a single layer on a baking sheet and toast until they are browned and fragrant, about 7 minutes.
• When ready to use, roll the store-bought refrigerated pie crust or homemade Flaky Pie Crust dough into an 11-inch-wide round on a lightly floured surface. Transfer to a 9-inch pie plate and lightly press into the pan. Crimp the edge as desired and set aside.
• To cook the sweet potatoes in the microwave (the quicker method), prick them with a fork all over. Microwave on high for 5 minutes. Flip and microwave for an additional 5 minutes. Check to see if they are ready by piercing the flesh with a fork. If it pierces the easily, they are ready. If it doesn't, continue to microwave in 2-minute intervals until tender. (Take care not to overcook or they will dry out.) Alternatively, the sweet potatoes can be pricked all over with a fork, wrapped in foil and roasted in the oven at 375 degrees F for 60 minutes.
• Once the sweet potatoes are tender, carefully cut into quarters so the steam can escape. Once cool, remove the skin and refrigerate until ready to use.
• Mash the cooked sweet potatoes and measure 2 packed cups of flesh (reserve any extra sweet potato for another use). Add the mashed sweet potato and melted butter to the bowl of a food processor. Pulse until combined. Scrape the bottom and sides of the bowl with a rubber spatula.
• Add the evaporated milk, granulated sugar, brown sugar, eggs, orange liqueur, vanilla, cinnamon, salt, nutmeg and orange zest to the food processor. Pulse until combined, about 10 times. Scrape the bottom and sides of the bowl with a rubber spatula. Pulse a few more times to incorporate everything.
• Stir in the toasted pecan halves with a rubber spatula. Pour the filling into the pie shell and bake until puffed in the center, slightly jiggly when shaken and set around the edges, 50 to 55 minutes.
• Let cool on a wire rack until it firms up and deflates a little. Once room temperature, transfer the pie to the refrigerator to chill and set completely. Store the pie in the refrigerator, covered, for up to 3 days.

Steps:

• For Crust: In a bowl, whisk together the flour and salt.
• With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
• Stir in the almonds until combined.
• Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
• Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
• On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
• Fit the dough into the pie pan.
• Chill the shell in the freezer while making the filling.
• Preheat the oven to 400°F.
• For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
• Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
• Pour the filling into the chilled pie shell and bake for 20 minutes.
• Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
• Remove the pie from the oven to a wire rack and cool for 30 minutes.
• The pie may be served warm or at room temperature.

Steps:

• Preheat oven to the 450 degrees F.
• Cook the sweet potatoes: Place the sweet potatoes in the center of the oven and bake until tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Let cool slPeel the potatoes and cut them crosswise into 1-inch-thick slices. Arrange them in an 8-by-12-inch baking dish and sprinkle with salt and pepper.
• Flavor the sweet potatoes: Meanwhile, in a medium pot, bring the sugar and 1/2 cup water to a simmer over medium heat. Stir in the vinegar and pumpkin pie spice and cook until syrupy, 5 to 8 minutes. Pour over the potatoes.
• Bake and serve: Toss the marshmallows with the melted butter in a large bowl, use a fine-mesh strainer to sprinkle them evenly with the cayenne and arrange them on the potatoes. Bake until the marshmallows puff and brown, 10 to 15 minutes. Set the oven to broil and broil the tops for 1 to 2 minutes. Sprinkle with the pecans.

Steps:

• For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
• For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
• Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
• Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.

Steps:

• Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
• While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
• The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

Steps:

• Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
• While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
• In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
• Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.