SWEET POTATO AND APPLES RECIPES RECIPES

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ROASTED SWEET POTATO PIE RECIPE - BETTYCROCKER.COM



Roasted Sweet Potato Pie Recipe - BettyCrocker.com image

If you're like us, your eyes always go directly to the dessert table, searching for old-fashioned sweet potato pie and planning your dessert line-up. Our sweet potato pie is brought together with the help of a pre-made pie crust and loaded with bourbon or vanilla, cinnamon, nutmeg, roasted sweet potatoes, butter, brown sugar and whipping cream. From a Thanksgiving must-try to a weekday pick-me-up, this is truly the best sweet potato pie. Sometimes, when the mood is just right, we like to have sweet potato pie for breakfast. After all, that's what being an adult is all about.

Provided by Betty Crocker Kitchens

Total Time 6 hours 25 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 11

1 1/2 lb dark-orange sweet potatoes (about 2 medium-large)
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whipping cream
2 tablespoons bourbon or 1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
  • Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
  • Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool for 1 hour on cooling rack; cover loosely and refrigerate before serving. Store covered in refrigerator.

Nutrition Facts : Calories 440 , CarbohydrateContent 51 g, CholesterolContent 100 mg, FatContent 5 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 29 g, TransFatContent 1/2 g

SWEET POTATO CASSEROLE RECIPE - MARTHA STEWART



Sweet Potato Casserole Recipe - Martha Stewart image

Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 55 minutes

Prep Time 10 minutes

Number Of Ingredients 6

3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/2 cup whole milk
4 tablespoons butter
1/2 teaspoon ground nutmeg
2 cups mini marshmallows or chopped regular marshmallows

Steps:

  • Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
  • Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
  • Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 246 g, FatContent 6 g, FiberContent 5 g, ProteinContent 4 g

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