Savory Sweet Potato Pie Recipes

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; place on paper towels. Chop bacon; set aside. In same skillet, cook bell pepper and onion over medium heat 2 to 3 minutes, stirring constantly, until crisp-tender.
• In medium bowl, mash sweet potatoes with fork; add sugar, seasoned salt, pepper, thyme and eggs. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Stir in chopped bacon and bell pepper mixture.
• Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 1/2 inches of edge. Carefully fold edge of crust up over filling, pleating crust as necessary.
• Bake 30 minutes. Arrange bell pepper rings over filling. Bake 15 to 20 minutes longer or until crust is golden brown and center is set. Cool 5 to 10 minutes. Serve warm.

Steps:

• Preheat the oven to 375°F.
• Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and use a small spoon to scrape the flesh into a medium bowl; discard the skins. While the potatoes are still hot, mash with a potato masher or fork until slightly smooth.
• To make the crust, reduce the oven temperature to 350°F. Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Evenly press the crumbs into a deep-dish 9-inch pie plate and brush with the egg yolk mixture. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Keep the oven on.
• To make the filling, whisk together the eggs, sugars, molasses, cinnamon, and salt in a medium bowl. Whisk in the vanilla and milk. Gradually add the egg mixture to the sweet potatoes, whisking gently to combine. Add the butter and whisk until incorporated.
• Place the pie shell on a baking sheet and pour the sweet potato mixture into the shell. Bake until the filling is set around edges but the center jiggles slightly when shaken, about 45 minutes. Transfer the pie to a wire rack and let cool to room temperature, about 2 hours. Serve at room temperature or refrigerate until chilled, about 2 hours and up to 12 hours.
• Slice the pie into pieces and serve each one with a large scoop of the ice cream.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on the baking sheet. Bake until golden brown and crispy, about 15 minutes. Remove and let cool. Chop the cinnamon crunch into small pieces and set aside.
• Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. Remove and let steep for 30 minutes. Return to the heat and bring to a simmer.
• Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water. Whisk together the yolks and granulated sugar until pale yellow. Slowly whisk in the warm milk mixture. Remove the cinnamon sticks and vanilla bean, return the mixture to the pan, and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon, 3 to 4 minutes. Strain the custard into the bowl set in the ice bath and stir until chilled.
• Pour the custard into an ice cream maker and freeze according to the manufacturer's directions. Fold the cinnamon crunch into the soft ice cream, cover, and freeze until hardened, at least 2 hours.

Steps:

• To make the pie crust blend all the ingredients in a food processor or Thermomix at Speed 5 for 10 seconds.
• Heat oven to 180C and place the pie crust into a 20cm square baking dish. Press down and bake for 10 minutes until turning golden.
• Remove from oven whilst you prepare the filling.
• Steam the sweet potato or use the Thermomix Varoma 100C for 20 minutes on Speed 1. Add 1 tbs butter and some salt to taste and mash. Allow to cool.
• Place some olive oil in a fry pan and add the onion - cook until slghtly brown - add the garlic and ginger and cook for an other few minutes to soften and incorporate, then add the spinach until softened and stirred through the mixture.
• When the sweet potato mash is cool enough add the eggs and onion mixture. Season with salt and pepper. Mix well and pour onto the pie crust.
• Bake pie for 25 minutes.