SWEET POTATO FREEZER RECIPE RECIPES

Name: Sweet Potato Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed; 1/3 cup butter, softened; 1/2 cup sugar; 2 large eggs, room temperature, lightly beaten; 3/4 cup evaporated milk; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt

SWEET POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sweet Potato Pie Recipe: How to Make It - Taste of Home image

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

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, 2 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.

Nutrition Facts : Calories 372 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 300mg sodium, CarbohydrateContent 48g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES

Sweet potato chickpea curry recipe | Jamie magazine recipes image

This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

Ingredients

olive oil
2 red onions
3 tablespoons rogan josh paste
1 fresh red chilli
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes
1 x 400 ml tin light coconut milk
400 g pre-washed spinach

Steps:

1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.

Nutrition Facts : Calories 371 calories, FatContent 15.4 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 49.9 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.7 g salt, FiberContent 10 g fibre

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