PURPLE SWEET POTATO PIE RECIPE | EATINGWELL
This purple version of classic sweet potato pie has a shot of brandy, which adds another layer of seasonal flavor. Serve with a dollop of lightly sweetened whipped cream.
Provided by Cheryl Slocum
Categories Christmas Pie Recipes
Total Time 2 hours 30 minutes
Number Of Ingredients 15
Steps:
- Mix pastry flour, all-purpose flour and 1/2 teaspoon salt in a large bowl or pulse in a food processor. Cut in cold butter using a pastry blender or two knives or by pulsing in the food processor until the butter forms pebble-size pieces. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 1 day.
- Prick sweet potatoes all over with a fork. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
- Meanwhile, preheat oven to 350 degrees F.
- Remove the dough from the refrigerator and let stand for 5 to 10 minutes to warm slightly.
- When the sweet potatoes are cool enough to handle, scoop the flesh into the food processor (discard skins). Pulse until smooth. Add evaporated milk, brown sugar, eggs, butter, brandy, vanilla, nutmeg, allspice and salt. Puree until very smooth, scraping down the sides as needed.
- Roll the dough out on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch deep-dish pie pan. Tuck the overhang under and crimp the edge with a fork or flute it between your thumb and index finger. Pour the filling into the crust.
- Bake the pie until puffed and just firm in the center, 50 to 55 minutes. Let cool on a wire rack for at least 30 minutes before serving.
Nutrition Facts : Calories 259 calories, CarbohydrateContent 30.3 g, CholesterolContent 78.9 mg, FatContent 12.5 g, FiberContent 2.2 g, ProteinContent 5.6 g, SaturatedFatContent 7 g, SodiumContent 258 mg, SugarContent 16.7 g
SWEET POTATO BUTTERNUT SQUASH PIE RECIPE | ALLRECIPES
This pie has a custard-like filling. I love the unique taste. I usually don't measure anything, so I say play with the spices until it tastes right!
Provided by Lynnea Cabhewin
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mash together the sweet potatoes and squash in a bowl. Fold the eggs, milk, cinnamon, nutmeg, and allspice into the potato mixture. Pour the mixture into the pie crust.
- Bake the pie in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Bake until a knife inserted into the center of the pie comes out clean, about 30 minutes more.
Nutrition Facts : Calories 398.5 calories, CarbohydrateContent 64.6 g, CholesterolContent 99.5 mg, FatContent 11.8 g, FiberContent 3.2 g, ProteinContent 7.2 g, SaturatedFatContent 3.8 g, SodiumContent 249.6 mg, SugarContent 33.9 g
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