Hot Chocolate Sweet Potato Pie Recipes

Steps:

• 1. In a medium bowl,combine heavy cream,cream cheese,hot cocoa mix and chocolate syrup;whisk together until blended and smooth.
• 2. Spread into a whole pie crust,sprinkle with chocolate covered pretzels.Cover and refrigerate for 2 hours.
• 3. Preheat oven to 375 degrees F.
• 4. Heat a large saucepan of salted water over medium-high heat.Add sweet potatoes and boil for 20 minutes,or until are soft.Drain well and peel.
• 5. Place in a large bowl,mashed with a fork.Beat 3 tablespoons margarine,sugar,egg whites and chocolate milk together until combined.
• 6. Spoon into a prepared pie crust.Bake in preheated oven for 20 minutes.Cool completely.
• 7. Heat remaining margarine in a small saucepan over medium-low heat.Add marshmallow creme and cook for 5 minutes.Remove from heat.
• 8. Spoon into a cooled sweet potato pie.Garnish with hot cocoa mix.

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie pan.
• Mix sweet potatoes, sugar, butter, milk, eggs, vanilla extract, nutmeg, and cinnamon together in a bowl; pour sweet potato mixture into the prepared pie crust.
• Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour.