SWEET POTATO PIE FOR TWO
If having too much leftover pie around is a problem in your household, we've got a solution! We've scaled down sweet potato pie so you can make just enough for two. Substitute an equal amount of pumpkin puree for the sweet potato if you like.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between 2 disposable 5-inch pie tins, and press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
- Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
- For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the sweet potato and then the melted butter.
- Mound the filling in the pie shells, and bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
- If using marshmallows: Right before serving, preheat the broiler. Pile 1/4 cup mini marshmallows in the center of each pie, and broil until the marshmallows are bubbling and well browned, 30 to 40 seconds. Serve immediately.
- If not using marshmallows: Dollop each pie with some whipped cream, and serve.
SWEET POTATOES FOR TWO
I like this recipe because it can be prepared for two, or easily increased to accommodate a large gathering. The color and taste of sweet potatoes make them a must for any holiday dinner!
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut potatoes into chunks; transfer to a 1-qt. baking dish. Set aside. In a small saucepan, combine the brown sugar, butter, water and salt; bring to a boil. Pour over potatoes., Bake, uncovered, at 350° for 25-30 minutes or until syrup thickens, basting occasionally. Sprinkle with nutmeg.
Nutrition Facts : Calories 425 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 443mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 3g fiber), Protein 2g protein.
SWEET POTATO FOR TWO
Sweet potatoes are so underrated. They are so good for you and packed with fiber. I got tired of not being able to find a sweet potato recipe that is good for you and for 2 people. So I made this one night and it was delicious. Its easy and delicious. Goes great with seasoned baked chicken.
Provided by Litl Irish Angel
Categories Yam/Sweet Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400*.
- Grease pie dish.
- Skin sweet potato and cut into bit size pieces.
- Place sweet potato pieces in large bowl and add remaining ingredients. Stir with wooden spoon till combined.
- Bake at 400* for 40 minutes stirring approx every 15-20 minutes.
Nutrition Facts : Calories 171.2, Fat 6.8, SaturatedFat 0.9, Sodium 39.9, Carbohydrate 27.7, Fiber 2.6, Sugar 16.1, Protein 1.1
SWEET POTATO PIE
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
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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, two 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, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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