Whipped Sweet Potato Pie With White Chocolate Nuts Recipes

SWEET POTATO PIE

Steps:

• Preheat oven to 425F. Beat together eggs, sweet potatoes, sugar, salt, pumpkin pie spice and evaporated milk with an electric mixer on low until combined. Pour into pie shells.
• Bake for 15 minutes. Reduce heat to 350F and bake for another 45 minutes. Cool before serving.

WHIPPED SWEET POTATO PIE WITH WHITE CHOCOLATE NUTS

Steps:

• Prepare your choice of pie crust ahead of time. The recipes are similar, but outcome is different. https://www.justapinch.com/recipes/dessert/pie/sugar-and-spice-pie-crust.html?p=1 https://www.justapinch.com/recipes/dessert/pie/gingerbread-pie-crust.html?p=1
• In a food processor, place all filling ingredients. Whip for about 3-5 minutes.
• Pour into shell.
• Next, in a small mixing bowl, add all white chocolate nut ingredients. Mix well.
• Spoon onto pie in a centralized circle.
• Apply the top of your pie crust. Decorate as you see fit.
• Paint the top of your crust with egg white wash and sprinkle on turbinado sugar.
• Cover with tin foil and place in the oven for 30 minutes.
• Remove foil and bake an additional 10 minutes.
• Allow to cool to room temperature, then place in the refrigerator overnight.
• Serve with your favorite whipped cream. Try my https://www.justapinch.com/recipes/dessert/other-dessert/ginger-whipped-cream.html?p=1 Recipe.

SWEET POTATO PIE

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.

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

SWEET POTATO PIE

Steps:

• 1. For dough: Pulse to combine flour, sugar, and salt in a food processor fitted with a metal blade. Add shortening and pulse 10 times. Add butter and pulse until mixture resembles coarse meal. Beat egg yolk and vinegar together, add and pulse 3 to 4 times. Remove and gather dough together-if needed sprinkle up to one tablespoon of ice water over dough to bring together. Shape dough into disk and wrap in plastic. Refrigerate 1 hour or up to 2 days.
• 2. For filling: Peel sweet potatoes and mash lightly with a fork. Transfer to food processor with butter and process until smooth. Add remaining ingredients, pulse to combine, and set aside.
• 3. Roll dough into a 12-inch circle on a floured work surface. Fit into a 9-inch pie pan and trim leaving a 1/2 inch overhang. Fold edges and crimp. Prick dough all over and refrigerate for 20 minutes or up to 1 day.
• 4. Preheat oven to 425F. Line crust with parchment paper, add pie weights, and place on a baking sheet. Bake until set and brown at edges, about 25 minutes. Remove paper and weights. Reduce oven temperature to 375F. and continue to bake until crust begins to brown on bottom, about 10 to 12 minutes more. Pour filling into warm crust and bake until set, about 20 minutes. Remove from oven and cool on rack
• Heat oven to 350 degrees F. Lightly beat egg white until frothy. Whisk in sugar and cinnamon. Toss in pecans and evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
• Heat oven to 350 degrees F. Lightly beat egg white until frothy. Whisk in sugar and cinnamon. Toss in pecans and evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.