HOW TO MAKE PURPLE SUGAR RECIPES

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PURPLE SWEET POTATO PIE RECIPE | SOUTHERN LIVING



Purple Sweet Potato Pie Recipe | Southern Living image

You've never seen sweet potato pie like this before. Made with naturally purple sweet potatoes—no food coloring needed!—this classic dessert has a whole new look but the same great taste of the original. Purple sweet potatoes (look for North Carolina-grown Stokes Purple) are a bit starchier and a little less sweet than regular sweet potatoes, which makes for a creamier, more subtle filling. We also added coconut milk to the filling for even more delicate sweetness. Top the pie with a cloud of whipped cream and a sprinkling of toasted coconut flakes for a pretty presentation.

Provided by Southern Living

Categories     Pies

Total Time 3 hours 20 minutes

Yield Serves 8 (serving size: 1 slice)

Number Of Ingredients 11

1/2 (14.1-oz.) package refrigerated piecrusts
2 cups mashed cooked purple sweet potatoes (such as Stokes Purple) (from about 1 1/2 lb. sweet potatoes)
1 cup well-shaken and stirred coconut milk (from 1 [13.66-oz.] can)
1/2 cup granulated sugar
3 tablespoons salted butter, melted
3 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/2 cup sweetened whipped cream
1/4 cup unsweetened large flaked coconut (such as Bob's Red Mill), toasted

Steps:

  • Preheat oven to 400°F with rack in bottom position. Fit piecrust inside a 9-inch pie plate; fold edges under, and crimp. Fill crust with pie weights. Bake in preheated oven on bottom rack for 12 minutes. Remove pie weights. Continue baking until surface is just dry, about 5 minutes. Remove from oven; reduce oven temperature to 350°F.
  • Whisk together sweet potatoes, coconut milk, sugar, butter, eggs, vanilla, cinnamon, and salt in a bowl; pour into prepared crust. Bake at 350°F until just set, 40 to 45 minutes. Let cool completely on a wire rack, about 2 hours.
  • Dollop center of cooled pie with whipped cream; sprinkle with coconut.

EASY EGGLESS SOFT SUGAR COOKIES - MOMMY'S HOME COOKING - EASY & DELICIOUS EGGLESS RECIPES



Easy Eggless Soft Sugar Cookies - Mommy's Home Cooking - Easy & Delicious Eggless Recipes image

This Easy Eggless Soft Sugar Cookies recipe turns out perfect every time and the cookies stay soft for days! They’re soft, thick, and buttery and super easy to make. 

Provided by Oriana Romero

Categories     Dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 7

2 ¼ cups (315 g) all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon kosher salt
¾ cup (174 g – 6 oz) unsalted butter, (softened)
¾ cup (150 gr) granulated sugar
4 oz (112 g) cream cheese, (softened)
3 teaspoons pure vanilla extract

Steps:

  • Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
  • Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
  • Add the flour mixture and mix until the dough comes together and is combined. Do not over mix.
  • Wrap dough with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • Once chilled, preheat your oven to 350°F (180° C). Then line a cookie sheet with parchment paper and set it aside. NOTE: The number of batches will depend on how large/small you want your cookies.
  • Roll the cookies into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet and press down with the palm of your hand to create a 1/4-inch-thick cookie.
  • Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  • Make the Icing:

Nutrition Facts : Calories 135 kcal, CarbohydrateContent 15 g, ProteinContent 1 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 20 mg, SodiumContent 65 mg, SugarContent 6 g, ServingSize 1 serving

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PURPLE SWEET POTATO PIE RECIPE | SOUTHERN LIVING
You've never seen sweet potato pie like this before. Made with naturally purple sweet potatoes—no food coloring needed!—this classic dessert has a whole new look but the same great taste of the original. Purple sweet potatoes (look for North Carolina-grown Stokes Purple) are a bit starchier and a little less sweet than regular sweet potatoes, which makes for a creamier, more subtle filling. We also added coconut milk to the filling for even more delicate sweetness. Top the pie with a cloud of whipped cream and a sprinkling of toasted coconut flakes for a pretty presentation.
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Total Time 3 hours 20 minutes
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