Mexican Pumpkin & Sweet Potato Pie (Dulce de Camote)

Tweet

INGREDIENTS:


¼ lb peeled, chopped sweet potato
4 ounces pureed pumpkin
⅔ cup milk
3 tablespoons brown sugar
1 pastry pie crust
1 beaten egg
¼ teaspoon salt
1 ½ teaspoons vanilla extract
⅛ teaspoon nutmeg
3 tablespoons white sugar
⅓ cup softened butter
Whipped cream, to serve 
 
LET'S MAKE THE PIE:


Preheat the oven to 350 degrees F.
Boil the sweet potato in a pan of salted water, then mash them.
Add in the pumpkin puree and mash together.
Combine the sugar, salt, and butter, whisking it until creamy.
Add the sweet potato and pumpkin and mix well.
Add the milk, vanilla extract, nutmeg, and egg and keep whisking.
Spoon this mixture into the pie crust and bake for 20 minutes or until done.
Let the pie cool for 10 minutes, and then serve it with a dollop of whipped cream.

Sweet Potato Pie with Toasted Marshmallows

Tweet

This recipe is by Eat 2 Gather Blog!  Click the image for the recipe!

Sweet Potato Pie

Tweet

INGREDIENTS

50 Vanilla Wafers, divided

1/3 cup  butter or margarine, melted, divided

2 Tbsp. sugar

4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened

1-1/4 lb. cooked sweet potatoes (about 2), peeled, mashed

1/3 cup  sugar

1/4 cup dark corn syrup

2   eggs

1 tsp. pumpkin pie spice

1 tsp.  vanilla

1 cup Miniature Marshmallows

HOW TO MAKE IT:

HEAT oven to 325°F.
CRUSH 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
BEAT all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
BAKE 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.

IF YOU USE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. :)

Vegan Vegetarian Sweet Potato Pie

Tweet

This recipe is courtesy of Malika.

INGREDIENTS:

• 9 inches pie crusts
• 2 cups purred sweet potatoes
• 1/2 cup granulated sugar, I use Splenda 
• 1/2 cup light brown sugar, I use Splenda
• 1/2 cup firm silken tofu (in the box, not water packed!)
• 1 1/4 cups plain or vanilla soymilk (recipe calls for plain but I used light vanilla)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons unbleached all-purpose flour

Directions:

1.  For the fresh sweet potato puree, I used 2 med/large sweet potatoes. Peeled and cut into wedges. Covered with foil and roasted 375 until tender (about 40-50 minutes).  I suggests baking them whole and scooping out the pulp.
2. Put all the ingredients into a blender, and blend on highest speed until smooth (about 2 minutes).
3. Pour into pie crust, and bake at 375 for 55-60 minutes.
4. Cool on wire rack for an hour, then refrigerate at least another hour before serving. Serve chilled.
   
   IF YOU TRY THIS RECIPE, PLEASE LEAVE A COMMENT BELOW.  :)