Sweet Potato Chiffon Pie Recipes
SWEET POTATO PIE
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Amanda Hesser
Categories pies and tarts, dessert
Time 1h55m
Yield One 9-inch pie
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
- Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
- Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
- Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.
SWEET POTATO PIE I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
SWEET POTATO CHIFFON PIE
Don't let the name fool you, this pie does not have a meringue on top...it's mixed in with the sweet potato mixture and makes the filling light in texture. It's delicious! Prep and cook time does not include chilling time.
Provided by Terri Juwan
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan combine sugar, gelatin, salt, egg yolks and milk.
- Cook stirring constantly until mixture comes to boil.
- Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.
- Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.
- Fold potato mixture into egg whites and turn into baked pie shell (s).
- Chill until firm.
- Top with whipped topping when serving, if desired.
Nutrition Facts : Calories 357.7, Fat 10.2, SaturatedFat 3.7, Cholesterol 98.7, Sodium 299.6, Carbohydrate 60.7, Fiber 2.1, Sugar 41.1, Protein 6.9
SWEET POTATO CHIFFON PIE
I belong to a club where 15 of us "girlfriends" have 6 luncheons a year for senior women in our area that live alone. There are 29 ladies that come to our luncheons. Needless to say we girlfriends (or servers) are always looking at recipes and this is a pie that we have served a couple of times in October over the past 9 years.
Provided by Bea L. @BeachChic
Categories Pies
Number Of Ingredients 7
Steps:
- Mix cream cheese & powdered sugar. Add sweet potatoes & mix well. Fold in cool whip & mix well then pour into the pie curst. Chill a few hours before serving. In fact, you can freeze this pie at this point. Thaw before serving.
- NOTE: Before serving, drizzle top of pie with caramel syrup &/or chocolate syrup. You may also top with chopped, roasted pecans or walnuts. This is, or course, optional.
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4.8/5 (14)Total Time 10 hrs 55 minsCuisine African AmericanCalories 312 per serving
- Mix the flour and salt together in a large bowl with the pastry cutter. Add the butter and lard/shortening.
- Cut the butter and shortening into the mixture using the pastry cutter (or using a fork and butter knife) until it has pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
- Measure 1/2 cup of water in a cup. Add ice. Drizzle the cold water in, 1 tbsp at a time, and stir with a rubber spatula after every spoonful is added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps and there's very little excess flour in the bowl.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
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- Combine remaining 1 cup milk, egg yolks, sugar, cinnamon, sweet potatoes, and raisins in top of a double boiler, mixing well. Bring water in bottom of double boiler to a boil. Cook, stirring constantly, 10 minutes or until thickened. Remove from heat, and add gelatin mixture; stir well. Chill until slightly thickened.
- Beat egg whites (at room temperature) until soft peaks form. Gently fold into sweet potato mixture. Spoon filling into pastry shell. Chill. Garnish with whipped cream before serving.
SWEET POTATO CHIFFON PIE RECIPE - GREG PATENT | FOOD & …
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Servings 8-10Total Time 8 hrs
- Preheat the oven to 350°. In a food processor, pulse the graham crackers with the granulated sugar and cinnamon until finely ground. Add the butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and up the side of a lightly buttered 9-inch glass pie plate. Bake for 10 minutes, until the crust is lightly browned. Transfer the crust to a rack to cool completely.
- Poke the sweet potatoes all over with a fork and microwave at high power for about 5 minutes, until just barely tender. Transfer the potatoes to the oven and bake for about 10 minutes, until they are tender; let cool. Scoop the flesh into a food processor and puree until smooth.
- In a small bowl, sprinkle the gelatin over the 1/4 cup of water and let stand until softened. In a medium saucepan, heat the half-and-half just until small bubbles appear around the edge; cover and keep warm.
- Meanwhile, in a medium heatproof bowl, using an electric mixer, beat the egg yolks at high speed until thick, about 3 minutes. Add 1/4 cup of the granulated sugar and beat until very thick, about 5 minutes. At low speed, gradually beat in the warm half-and-half. Fill the saucepan with 1-inch of water and bring to a simmer. Set the bowl with the egg yolks over the simmering water and cook, stirring constantly, until thickened and an instant-read thermometer inserted in the yolks registers 170°, about 9 minutes. Add the softened gelatin to the custard and cook for 1 minute, stirring until dissolved. Remove the bowl from the pan. Stir in the pureed sweet potatoes, 2 teaspoons of the vanilla, the pumpkin pie spice and the salt.
CHIFFON SWEET POTATO TARTS, RECIPE PETITCHEF
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- To Make The Crust: Put all-purpose flour, powdered sugar and salt into the food processor and pulse to mix. Add in chilled cubed butter and shortening, pulse until fine breadcrumb like.
- Add vanilla extract to beaten egg and then add into flour mixture with the machine running and stop machine as soon as the dough is formed. Do not overmixed.
- Remove and wrap dough with plastic wrap and leave in the fridge for at least 30 minutes before using. Divide into small balls which will fit the tart moulds and press the ball into the moulds to make tartlets.
- Dock the pastry with a fork and put a piece of aluminium foil over the tartlets and weigh them down with pie weights or beans and bake in preheated oven of 375f for 10 minutes.
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