TRISHA YEARWOOD POTATO SALAD RECIPES

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BEST SWEET POTATO PIE RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Best Sweet Potato Pie Recipe | Trisha Yearwood | Food Network image

Trisha Yearwood's classic Sweet Potato Pie recipe will be a hit at your holiday table. Use canned or roasted whole sweet potatoes for this fan-favorite dessert that requires only 15 minutes of prep.

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 30 minutes

Cook Time 15 minutes

Yield One 9-inch pie

Number Of Ingredients 10

1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
3/4 cup sugar 
2 large eggs 
4 tablespoons (1/2 stick) butter, softened 
1/4 cup milk
1 teaspoon vanilla extract 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
Pinch salt 
1 unbaked 9-inch pie shell, homemade or store-bought 

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

SWEET POTATO SOUFFLE : FOOD NETWORK RECIPE | TRISHA ...



Sweet Potato Souffle : Food Network Recipe | Trisha ... image

Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.

Provided by Trisha Yearwood

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 8 servings

Number Of Ingredients 11

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

Steps:

  • For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
  • Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish. 
  • For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

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BEST SWEET POTATO PIE RECIPE | TRISHA YEARWOOD | FOOD NETWORK
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