PERUVIAN SWEET POTATO RECIPE RECIPES

Name: Sweet Potato Pie Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 10
Cuisine: American,
Ingredients: 2 pounds sweet potatoes peeled and cut into 2-inch chunks; 1 can (12 oz) evaporated milk; 1/2 cup (1 stick) butter melted; 1/4 cup firmly packed brown sugar; 3 eggs lightly beaten; 2 tsps McCormick® Cinnamon, Ground; 2 tsps McCormick® Pure Vanilla Extract; 1/2 tsp McCormick® Nutmeg, Ground; 1 frozen unbaked deep dish pie crust 9-inch

SWEET POTATO PIE RECIPE | MCCORMICK

Sweet Potato Pie Recipe | McCormick image

Whether you serve this traditional sweet potato pie as part of your holiday dessert spread, or as one of your side dishes at a true Southern feast, it’s sure to have you and guests coming back for more. Our Southern sweet potato pie recipe features a silky-smooth and creamy texture thanks to evaporated milk and butter, perfectly balancing out the subtle spice of ground nutmeg and sweetness of cinnamon and pure vanilla extract. Try your hand at other classic sweet potato recipes — Sweet Potato Pie with Marshmallow Meringue, Oven Baked Sweet Potatoes, Slow Cooker Mashed Sweet Potatoes, and Candied Sweet Potato Casserole.

Provided by McCormick

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds sweet potatoes peeled and cut into 2-inch chunks
1 can (12 oz) evaporated milk
1/2 cup (1 stick) butter melted
1/4 cup firmly packed brown sugar
3 eggs lightly beaten
2 tsps McCormick® Cinnamon, Ground
2 tsps McCormick® Pure Vanilla Extract
1/2 tsp McCormick® Nutmeg, Ground
1 frozen unbaked deep dish pie crust 9-inch

Steps:

How to Make Sweet Potato PiePlace sweet potatoes in medium saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 20 to 30 minutes or until sweet potatoes are fork tender. Drain.
Preheat oven to 350°F. Place sweet potatoes in large bowl. Mash with potato masher. Add remaining ingredients except pie crust; mix well. Pour filling into pie crust.
Bake 40 to 45 minutes or until a knife inserted near center comes out clean. Cool completely on wire rack.

Nutrition Facts : Calories 301 Calories

PERUVIAN FISH CEVICHE RECIPE | FOOD NETWORK

Peruvian Fish Ceviche Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

Have grill pre-greased and preheated to medium-high.
Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

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