Peel and cook sweet potato.
Preheat oven to 425\u00b0.
Saute pecans in butter until butter is golden brown.
Watch closely, will burn.
Add sweet potato and cool.
Combine eggs, corn syrup, sugar, vanilla, lemon juice and salt; mix thoroughly.
Add sweet potato-pecan mix.
Pour into shell.
Bake 10 minutes.
Reduce heat to 325\u00b0.
Bake 40 minutes or until set.
o 325.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars, egg
o 325\u00b0F.
Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg
Preheat oven t o350\u00b0F
Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.
Prepare pie shell,set aside.
Make sweet potato filling: In medium bowl, with
0 minutes.
Meanwhile, make Pecan Topping: Beat together egg, corn
reased pie tin.
Filling: Whis k together 1 cup of sweet
Cream butter, sugar and salt together until light and fluffy. Combine sweet potatoes, eggs, corn syrup, vanilla and pecan halves, mixing well. Add sweet potato mixture to creamed mixture. Pour into pastry shell and bake at 375\u00b0 for 50 to 55 minutes or until knife inserted in center comes out clean. Makes 8 to 10 servings.
Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
Stir in dry ingredients until incorporated. Fold in chocolate chips.
Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.
Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
Cook in a hot waffle iron. Garnish with more chopped pecans.
arge bowl, whisk together the sweet potato, evaporated milk, brown sugar, eggs
for the candied sweet potato pie, boil, steam or microwave sweet potatoes until tender
9-inch deep-dish pie plate; prick bottom with a
on-stick cooking spray.
Sweet potato casserole directions:
Mix together
Combine all ingredients; beat with electric mixer until smooth.
Pour into unbaked pie shell.
ase with dried beans or pie weights. Bake for 10 mins
an over high heat. Cook sweet potato and sausages for 10 mins
ell blended.
Stir in sweet potato and about 3/4 cup
Preheat oven to 375 degrees F (190 degrees C).
Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
ddition. Add mashed sweet potato, self-rising flour and pumpkin pie spice. Add