Allspice Sweet Potato Pie Bhg Recipes

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ALLSPICE SWEET POTATOES



Allspice Sweet Potatoes image

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

2 (15 ounce) cans sweet potatoes
1 cup brown sugar, firmly packed
1/4 cup butter (1 cube)
1 teaspoon allspice
1 (16 ounce) bag marshmallows (large or small)

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.

ALLSPICE SWEET POTATO PIE (BH&G)



Allspice Sweet Potato Pie (Bh&g) image

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

2 large sweet potatoes (about 1 3/4 lbs)
1 1/4 cups flour (I used spelt)
1 tablespoon brown sugar
1 teaspoon allspice
1 pinch salt
1/3 cup butter
5 tablespoons ice water (might need more)
1/4-1/2 cup brown sugar (depending on how sweet you like your pie, original recipe called for 1 cup)
3 eggs, slightly beaten
3/4 cup whipping cream
1 1/2 teaspoons allspice, ground
1 teaspoon vanilla
1/8 teaspoon salt
1 teaspoon orange peel, finely shredded (optional)

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!

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