Maple And Walnut Sweet Potato Pie Recipes

SWEET POTATO PIE WITH PECAN TOPPING

Steps:

• To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
• To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
• Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
• To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

MAPLE BOURBON SWEET POTATO PIE

Steps:

• When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."
• This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
• Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
• 1 (9-inch) basic pie crust, baked blind, recipe follows
• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
• Turn oven down to 375 degrees F.
• Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
• Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
• Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
• Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
• Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
• Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.

MAPLE SWEET POTATO PIE

Steps:

• 1. Heat oven to 350 degrees.
• 2. Mix together the sweet potatoes, 2 eggs, sugar, maple syrup and butter with a mixer on medium-low speed until light and fluffy.
• 3. Add the cinnamon, vanilla, salt, nutmeg, allspice. Slowly beat in the half and half, mixing just until well combined.
• 4. Set aside. Press the dough into a pie pan. Prick the bottom and sides of the dough with the tines of a fork. Brush the crust with the optional egg white, if using. (Refrigerate the egg yolk for another purpose or discard.)
• 5. Pour the reserved sweet potato mixture into the pie dough. Place on the center rack of an oven.
• 6. Bake until filling firmly sets, about 45 minutes. Transfer to a wire rack to cool.

MAPLE-WALNUT SWEET POTATOES

Steps:

• Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place in a 5-qt. slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine., Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts.

SWEET POTATO PIE W/MAPLE SYRUP

Steps:

• Preheat oven to 425* F.
• Combine dry ingredients.
• Beat eggs and add sweet potatoes and sugar-spice mixture.
• Carefully stir in maple syrup and milk.
• Pour into shell.
• Bake on center rack for 15 minutes.
• Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
• Let cool, at least slightly!
• ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy -- not that it will change the flavor!***.

MAPLE WALNUT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
• In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
• Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

SWEET POTATO PIE WITH WALNUT-STREUSEL TOPPING RECIPE - (4.6/5)

Steps:

• Preheat the oven to 375°F. Place the sweet potatoes in a medium-size saucepan. Cover the potatoes with water and boil until tender, 10-15 minutes. Place sweet potatoes, brown sugar, maple syrup, evaporated milk, spices, and vanilla in a food processor. Cover and process until smooth. Add the egg and process until incorporated. Pour the filling into the pie crust and place the pie on a cookie sheet. Bake for 20 minutes. While the pie is baking, make the streusel topping. Combine the brown sugar, flour, butter, cinnamon, and walnuts in a small bowl. Remove the pie from the oven after 20 minutes and add the crumbled topping. Bake the pie for another 20 minutes. Let the pie cool completely. Just before serving, make the glaze. Melt the butter in a small saucepan and then stir in the brown sugar until dissolved. Stir in the maple syrup. Serve the sauce warm, drizzled over slices of the pie.

MAPLE AND WALNUT SWEET POTATO PIE

Steps:

• 1. preheat oven 350 degrees
• 2. mix all the ingredients for crust, pat into bottom and up sides of a deep dish 9in. GLASS pie plate .
• 3. Bake 6 minutes, remove spread nuts on bottom ,cool completely.
• 4. Mix all filling ingredients on medium speed until well blended. Gently pour into pie crust ,bake 50 -60 minutes UNTILL SET. COOL COMPLETELY REFRIGERATE SERVE WITH WHIPPED CREAM