Where can I find a recipe for sweet potato casserole that doesn't have tons of calories? ?

I want to get one without tons of calories. Where can I get a reasonable recipe.Where can I find a recipe for sweet potato casserole that doesn't have tons of calories? ?
Try this one?


It's also VERY YUMMY!





4 1/2 cups cooked and mashed sweet potatoes


1/2 cup butter, melted


1/3 cup milk


1 cup white sugar


1/2 teaspoon vanilla extract


2 eggs, beaten


1 cup light brown sugar


1/2 cup all-purpose flour


1/3 cup butter


1 cup chopped pecans





Serves 16.





Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.


In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.


Bake for 25 minutes in the preheated oven, or until golden brown.


^^^^^^^^^^^^^^^^^^^^^Where can I find a recipe for sweet potato casserole that doesn't have tons of calories? ?
Sweet Potato Casserole


2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks


2 large eggs


1 tablespoon canola oil


1 tablespoon honey


1/2 cup low-fat milk


2 teaspoons freshly grated orange zest


1 teaspoon vanilla extract


1/2 teaspoon salt





Topping


1/2 cup whole-wheat flour


1/3 cup packed brown sugar


4 teaspoons frozen orange juice concentrate


1 tablespoon canola oil


1 tablespoon butter, melted


1/2 cup chopped pecans





1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)


2. Preheat oven to 350掳F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.


3. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.


4. To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.


5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.





NUTRITION INFORMATION: Per serving: 242 calories; 10 g fat (2 g sat, 5 g mono); 46 mg cholesterol; 36 g carbohydrate; 5 g protein; 4 g fiber; 170 mg sodium; 351 mg potassium.


Nutrition bonus: Vitamin A (280% daily value), Vitamin C (25% dv).


2 Carbohydrate Servings


Exchanges: 2 starch





MAKE AHEAD TIP: Prepare through Step 4; cover and refrigerate for up to 2 days.





Check out this website for more ideas about healthy cooking.
heres a recipe for sweet potato casserole, its done in the microwave...but theres only 4 tbl of butter in it. if this doesnt suit your needs maybe you could adjust the recipe a bit, could maybe try an oven method too. sometimes experimenting works. theres over 40,000 free recipes in this site so maybe you will find a better recipe.


http://sharedrecipes.org/Sweet_Potato_Casserole_(Microwave)/1915.html
LOW FAT SWEET POTATO CASSEROLE





4 large sweet potatoes, peeled and diced


3 egg whites


1 T brown sugar


Dash cinnamon, Dash nutmeg


Salt/pepper





1/4 cup FAT FREE Half and Half *near the regular half and half


OR


1/4 cup chicken stock





1 T margarine





Boil the potato chunks until tender (about 20 mins). Drain well and add the sugar, salt/pepper, spices, margarine, half and half OR chicken stock and mash with a masher or mixer until smooth like mashed potatoes.


Add in the egg whites and beat until incorporated.





Pour mixture into a sprayed baking dish (glass, if you have it) and bake uncovered for 30 mins on 350.
Ingredients:





1 large butternut squash (large enough to yield 2 cups mashed flesh)





1/2 cup Egg Beaters; Original





1/3 cup light vanilla soymilk





1/3 cup sugar-free maple syrup





1 tsp. cinnamon





1/4 cup SPLENDA; Granular





1 tsp. vanilla extract





2/3 cup miniature marshmallows











Directions:





Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 鈥?50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.











Serving Size: 1/4 recipe; approx. 2/3 cup





Calories: 110





Fat: %26lt;0.5g





Sodium: 115mg





Carbs: 25g





Fiber: 1.5g





Sugars: 7.5g





Protein: 5g





*2 Points
******Super Low-Cal Sweet Potato Casserole


4 cups sweet potatoes, hot mashed


6 tbsp smart balance margarine


2 tbsp splenda


3 large egg whites, beaten


1/2 cup skim milk


2 tbsp brown sugar splenda


2 tbsp oat bran


Mix sweet potatoes, 4 tbsp margarine, and splenda. Beat in eggs and milk. Pour into a greased 2qt casserole.Combine brown sugar and oat bran in separate bowl. Stir in 2 tbsp margarine. Spread mixture over sweet potatoes.Bake at 325 for 1 hour.


----NOTE---Save yourself 15 calories per serving by omitting step 2 (take out 2 tbsp margarine and 2 tbsp oat bran) and mixing the brown sugar into the sweet potatoes instead. Bake as directed.


---Nutrition Facts---


Serving Size 118.0g


Amount Per Serving


Calories 152Calories from Fat 36


% Daily Value*


Total Fat 4.0g6%


Saturated Fat 1.1g5%


Cholesterol 0mg0%


Sodium 102mg4%


Total Carbohydrates 25.8g9%


Dietary Fiber 3.3g13%


Sugars 4.2g


Protein 3.2g


Vitamin A 10%


Vitamin C 21%


Calcium 3%


Iron 3%





******Sweet Potato Casserole With Praline Topping----The streusel is both stirred into the casserole and sprinkled on top.


1 cup all-purpose flour


2/3 cup packed brown sugar


1/4 cup chopped pecans, toasted


1/4 cup stick margarine, melted


1/2 teaspoon ground cinnamon


4 medium sweet potatoes, peeled and halved (about 2 1/2 pounds)


1/2 cup granulated sugar


1 1/2 teaspoons vanilla extract


1 large egg white


1 (5-ounce) can fat-free evaporated milk


Cooking spray


Preheat oven to 350掳.Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350掳 for 45 minutes.


----Nutritional Information----


Calories:376 (21% from fat)


Fat:8.8g (sat 1.4g,mono 4.1g,poly 2.6g)


Protein:5.4g


Carbohydrate:70.1g


Fiber:3.8g


Cholesterol:1mg


Iron:1.9mg


Sodium:115mg


Calcium:97mg





*******Low Calorie, Sweet Potato, Yams, Casserole


4 medium sweet potatoes, unpeeled


1/4 cup of pineapple juice


2 tablespoons of margarine


1/4 teaspoon of nutmeg


2 tablespoons of brown sugar substitute


1/4 teaspoon of cinnamon


Boil the sweet potatoes until tender, about 30 minutes. Remove the skin, mash the pulp. Add the fruit juice and margarine and whip mixture until fluffy. Add the nutmeg, brown sugar substitute and cinnamon. Spray baking dish with nonstick spray. Pour mixture into pan and bake for 25 to 30 minutes at 350潞F.


Calories: 108. Protein: 1 gram. Fat: 4 grams. Sodium: 15 grams. Cholesterol: 0 mg..


******Reduced Calorie but Delicious Sweet Potato Casserole Low Fat


----Casserole---


3 cups mashed sweet potatoes (well drained, mashed canned ones are fine)


2 eggs, lightly beaten


1/3 cup sugar


1/4 teaspoon salt


2 tablespoons melted light butter


2 teaspoons vanilla extract


-----Topping----


1/4 cup brown sugar


2 1/2 tablespoons flour


1/2 cup chopped pecans or walnuts


1 1/2 tablespoons melted light butter


Mash the sweet potatoes with ricer and stir in remaining casserole ingredients until well blended.Spread into a lightly greased 8-inch square dish.


----For the topping, mix the brown sugar, flour and pecans together. Drizzle the melted butter over the mixture while stirring to combine. Sprinkle over casserole.Bake uncovered at 350掳F for 35 minutes.Can be served immediately, but we have found we like it better if it sets 10-20 minutes first.


----Nutrition Facts---


Serving Size 1 (223g)


Recipe makes 6 servings


Calories 347


Calories from Fat 118 (33%)


Amount Per Serving %DV


Total Fat 13.1g 20%


Saturated Fat 4.0g 20%


Monounsaturated Fat 5.7g


Polyunsaturated Fat 2.5g


Trans Fat 0.0g


Cholesterol 79mg 26%


Sodium 206mg 8%


Potassium 480mg 13%


Total Carbohydrate 53.1g 17%


Dietary Fiber 5.1g 20%


Sugars 30.0g


Protein 5.8g 11%





ENJOY :-)
http://search.cookinglight.com/ck-result鈥?/a>
look it up on google i bet you'll find a recipe there.

Cats

Good low-fat/low-calorie Sweet Potato Pie recipe?

I am having a craving but don't want to wreck my diet!Good low-fat/low-calorie Sweet Potato Pie recipe?
Featured Recipe: Sweet Potato Pie











2 large sweet potatoes, cooked and mashed


1/2 cup skim milk


1/2 cup maple syrup


1 tsp vanilla


1/4 tsp nutmeg


2 eggs





1. Boil sweet potatoes until soft.


2. Mash potatoes in a large-mixing bowl.


3. Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg. Mix well.


4. Spray 9-inch pie pan with non-fat cooking spray.


5. Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.





Serves 8


Per serving (without pie crust): Calories 105, Fat 1.49 gms, Chol 46.8 mg, Sod 20.3 mg, Carb 20.8 gms, Sugars 16.1 gms, Pro 2.29 gmsGood low-fat/low-calorie Sweet Potato Pie recipe?
INGREDIENTS:


4 ounces butter, softened


2 cups cooked and mashed sweet potatoes


2 cups granulated sugar


1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk


1 teaspoon vanilla


3 eggs, beaten


1 1/2 teaspoons cinnamon


2 prepared pie shells, unbaked


PREPARATION:


Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350掳 oven for about 1 hour, until set.


Makes 2 pies.





Just a reminder, this recipe isn't all that healthy so after eating it, take a jog. :)
there is NOTHING low calorie about a sweet potatoe!





BUT... if your on a weightloss kick figure out the calories in the sweet potatoe you fix, then arrange the rest of your days eating habbits out of that.... dont go over 1200 calories for the day! then itll be completely guilt free

Sweet Potato Salad Dressing Recipe?

I am looking for a sweet potato salad dressing recipe. Not a potato salad like mayo and onion, but a dressing to go on lettuce. I've tried looking online but am having no luck. Does anyone have a recipe for this or any ideas on how to make it? Thank you!!!Sweet Potato Salad Dressing Recipe?
I know of none useing sweet potatoes. Or do you mean a ';sweet'; tasting potato salad? I use mayo., sour cream, chopped hard cooked egg, vinegar, sugar, onion, celery, salt %26amp; pepper. Serve on a bed of lettuce.

I need a quick and easy recipe for sweet potato casserole...remember the word easy please?

Sweet Potato Casserole





INGREDIENTS


4 1/2 cups cooked and mashed sweet potatoes


1/2 cup butter, melted


1/3 cup milk


1 cup white sugar


1/2 teaspoon vanilla extract


2 eggs, beaten


1 cup light brown sugar


1/2 cup all-purpose flour


1/3 cup butter


1 cup chopped pecans


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.


In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.


Bake for 25 minutes in the preheated oven, or until golden brown.





Easy Sweet Potato Casserole





INGREDIENTS:


2 eggs


1 cup granulated sugar


3/4 cup butter, softened


1/2 cup milk


1 teaspoon vanilla


3 cups cooked mashed sweet potatoes


.


Topping


1/2 cup brown sugar


1/3 cup flour


2 tablespoons butter, softened


1/2 cup chopped pecans


PREPARATION:


Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes.


Bake at 350掳 for 45 minutes.


Serves 6.I need a quick and easy recipe for sweet potato casserole...remember the word easy please?
';Sweet Potato Mallow'; - 4 servings





1 (16 oz.) can sweet potatoes


1/2 cup sour cream


1 egg yolk


1/2 tsp. salt


1/4 tsp. mace


3/4 cup miniature marshmallows or cut-up large marshmallows





Heat oven to 350*. In small mixer bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.


Pour sweet potato mixture into buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.I need a quick and easy recipe for sweet potato casserole...remember the word easy please?
Buy a can of bruces sweet potato casserole! it comes with pecan crumb toppings on the side! and the recipe is on the back of the can! good luck!
Cans of sweet potatos (as many as you need-don't know how many people you are serving). Drain juices and place in pan (spray with non-stick spray) and then dump bag of marshmallows on top - even out. Bake at 350 till bubbly and golden brown on top.
Buy sweet potatoes or yams (6-8)


wash them and bake them in a 350 degree oven until the skins pull away


Remove from oven and allow to cool until you can safely handle them.


Remove the skins by peeling them off (do not refrigerate prior to peeling skins because it will be harder to remove skins).


Slice the sweet potatoes (or yams)


Grease a 13x9 pan


Place cooked sweet potatoes in the pan


Cover with chunks of butter (1/2 #) and sprinkle with brown sugar ( 1/2 cup) and toasted chopped pecans (1/2 cup).


Add a little heavy cream (1/2 cup) to make a sauce with the butter and brown sugar.


Baked, covered with aluminum foil for 30 minutes. Uncover the last 5 minutes to crisp up the top. YUM!





You can also top with marshmallows and brown them at the end for gooey goodness!

Anyone have a good recipe for Sweet Potato Pie?

I want to make a sweet potato Pie. Obviously I want it to taste really good. But I don't want it to taste like pumpkin. Sweet Potatoes are my favorite vegetable. I want there to be a strong Sweet Potato taste to the pie.Anyone have a good recipe for Sweet Potato Pie?
I always make my pie on the fly but I'll give you the general ingredients.





sweet potato


vanilla yogurt


brown sugar


orange zest


eggs


nutmeg


butter


cinnamon


salt


ginger


vanilla/bourbon depending on your taste (paula deen trick)





The pie tastes different every time I make it. But I add and subtract things depending on my mood.

What is the best recipe for Sweet Potato Pie?

The best one is in your head from Grandma. If you dont have one of these, play around with the basic ingredients to make your own yummy pie. I have modified a basic recipe to include browning the butter before I put it in, and whipping the eggs until they are thick.What is the best recipe for Sweet Potato Pie?
Mmmm, it's the perfect time for sweet potato pie! Here's a couple yummy recipes I've used and everyone loved.





Maple Bourbon Sweet Potato Pie





1 (9-inch) basic pie crust, baked blind, recipe follows


2 large or 3 medium sized sweet potatoes


4 tablespoons (2 ounces) butter, melted


1 teaspoon vanilla extract


3 eggs


1 egg yolk


3/4 cup cream


1/4 cup plus 2 tablespoons maple syrup


1/4 cup plus 1 tablespoon brown sugar


1/4 cup bourbon


1/4 teaspoon kosher salt


1/4 teaspoon grated nutmeg (preferably freshly grated)


1/4 teaspoon ground cinnamon


1/8 teaspoon ground cloves


A few grinds black pepper


Preheat oven to 425 degrees F.


Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.





Turn oven down to 375 degrees F.





Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.





Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.





Basic Pie Crust:


2 2/3 cups all-purpose flour


3/4 teaspoon kosher salt


3/4 teaspoon sugar


4 ounces (8 tablespoons) chilled butter, cut into pieces


4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces


1/4 to 1/2 cup cold water, as needed


Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.





Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.





Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.





Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.





Old Fashioned Sweet Potato Pie





2 cups peeled, cooked sweet potatoes


1 1/4 cups sugar


1/2 stick melted butter


2 eggs


1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon


1/4 teaspoon salt


1/4 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1 cup milk


9-inch unbaked pie crust


3 egg whites


Preheat the oven to 350 degrees F.


For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.





For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.





Sweet Potato Pie with Crunchy Cranberry Pie





Filling:


2 pounds sweet potatoes, for 1 1/2 cups puree


1/4 cup (1/2 stick) unsalted butter


Pinch salt


3 eggs


1/2 cup sugar


1 cup heavy cream


1 tablespoon grated orange zest


1 teaspoon ground cinnamon


1/2 teaspoon freshly grated nutmeg


Pastry:


1 1/4 cups all-purpose flour, plus more for dusting


1 tablespoon sugar


Pinch salt


1/2 cup (1 stick) unsalted butter, cold and cut into small chunks


2 tablespoons ice water, plus more if needed


1 egg white, lightly beaten





Topping:


1/2 cup pecans


1 (8-ounce) package frozen cranberries


1 (2.3-ounce) package amaretto cookies (about 12), such as Amaretti di Saronno





Heat the oven to 375 degrees F.


Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.





While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.





Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.





While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.





Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.What is the best recipe for Sweet Potato Pie?
Ingredients:-





-1 partially baked 10 inch pie shell


-3 eggs


-2 c. mashed sweet potatoes


-1/2 stick butter


-1/2 c. sugar


-1/2 c. light brown sugar


-1/2 c. dark Karo syrup


-1 1/4 c. evaporated milk


-1 tsp. vanilla flavoring


-1/2 tsp. lemon flavoring


-3/4 tsp. salt


-3/4 tsp. ginger


-3/4 tsp. nutmeg


-1/8 tsp. ground cloves





Method:-





1) Heat oven to 350 degrees.


2) Separate egg whites.


3) Beat 1 egg white with 1 tablespoon water and brush over pie shell.


4) Bake pie shell for 10 minutes in oven, remove.


5) Beat egg yolks and add sweet potatoes, melted butter, sugars, syrup, cream, salt, flavorings and all spices.


6) Beat egg whites until stiff and fold into sweet potato mixture.


7) Pour into pie shell and bake until knife inserted in filling comes out clean, about 40-50 minutes.





ENJOY!!
Coconut-Rum Sweet Potato Pie:





1 (9-inch) unbaked Cream Cheese Piecrust


2 cups mashed cooked sweet potato (about 1 1/4 pounds)


1/2 cup packed dark brown sugar


1/4 cup 2% reduced-fat milk


2 tablespoons dark rum


1 1/2 teaspoons vanilla extract


1/2 teaspoon ground nutmeg


1/4 teaspoon salt


3 large eggs


1/2 cup flaked sweetened coconut





Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.





Preheat oven to 350掳.





Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust; sprinkle with coconut.





Bake at 350掳 for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.





Yield: 10 servings (serving size: 1 wedge)

Can you find a easy sweet potato pie recipe?

yesCan you find a easy sweet potato pie recipe?
U should go to


www.food.com


and see.Can you find a easy sweet potato pie recipe?
try allrecepes.com it's a great site that gives tons of recepes and all are ranked by users so you can pick the best [=


good luck!
Good luck! I'm going to watch this question in hopes that there is an easy recipe for it out there. I absolutely love sweet potato pie and try to make it - but I always fail! I'm pretty good at baking - but sweet potato pie is an extreme pie - only for the best!! My advice is that if you try to make it - make sure you also make something easy (like apple pie or cookies) so even if you mess it up you will have something to bring/eat.
foodnetwork.com
Go to allrecipes. com. You should be able to find one yourself.
Sweet Potato Pie:





Prep Time: 15 min


Total Time: 1 hr 20 min


Makes: 12 servings





45 NILLA Wafers


1/4 cup plus 1 Tbsp. butter or margarine, divided


2 Tbsp. sugar


1 can (40 oz.) sweet potatoes, drained


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


1/4 cup sugar


1/4 cup dark corn syrup


2 eggs


1 tsp. pumpkin pie spice


1 tsp. vanilla


1 cup JET-PUFFED Miniature Marshmallows





PREHEAT oven to 325掳F. Finely crush 35 of the wafers; place in medium bowl. Melt 1/4 cup of the butter. Add to wafer crumbs along with 2 Tbsp. sugar; mix well. Press firmly onto bottom and up side of 9-inch pie plate. Melt remaining 1 Tbsp. butter. Coarsely crush remaining 10 wafers; place in small bowl. Add melted butter; mix well. Set aside for later use.





PLACE sweet potatoes, cream cheese, 1/4 cup sugar, the corn syrup, eggs, spice and vanilla in medium bowl. Beat with electric mixer on medium speed until mixture is well blended. Pour into crust.





BAKE 1 hour to 1 hour 5 min. or until knife inserted in center comes out clean, topping with the wafer mixture and marshmallows after 55 min. Cool completely on wire rack. Refrigerate until ready to serve. Store leftover pie in the refrigerator.
There are two kinds of sweet potato pie recipes - crusted and non crusted. With my recipe the filling is the same and you can either put it in a crust or not with a simple alteration:





For the Filling:


2 Large cans of sweet potatoes in syrup


1/2 cup packed brown sugar


1/2 cup granulated sugar


1 egg


1 can sweetened condensed milk


1/4 cup heavy cream


2 teaspoons pumpkin pie spice


1 teaspoon cinnamon


1 teaspoon vanilla or brandy flavoring


3 tablespoons orange juice





Drain the sweet potatoes. In a food processor pulse the potatoes on high mostly smooth. Add both sugars and egg. Blend until completely smooth. In a separate bowl combine the condensed milk, cream, spices, juice and flavoring of your choice. With the processor on low slowly add the cream mixture in a steady stream until completely combined.





If you are making a crust pie then prepare a single crust as you would any other pie. Spoon the batter into the pie crust and bake at 350 degrees until the center of the pie is set - about 35 minutes.





If you are making a crustless pie then spoon the batter into a casserole dish and bake at 350 degrees for about 30 minutes or until the center is set.





Optional - you may top the pie/casserole with mini marshmallows after it has cooled and broil for 1 minute until they brown.





Hope this Helps and Happy Thanksgiving!
got this from emeril it was a hit








1 uncooked pecan pie shell (plain pie crust with ground pecans folded in)


2 cups mashed sweet potatoes


1 cup sugar


2 tablespoons Steen's 100 percent Pure Cane Syrup


1 tablespoon ground cinnamon


1 tablespoon vanilla


6 eggs


1 cup heavy cream


2 tablespoons flour


Fresh sprigs of mint


Whipped cream in pastry bag


1 cup chocolate sauce in squeeze bottle


Powdered sugar





Preheat the oven to 375 degrees F. In a mixing bowl, whisk the mashed sweet potatoes, sugar, cane syrup, cinnamon and vanilla together. Whisk in the eggs, one at a time. Whisk in the cream and flour. Pour the filling into the shell. Bake for about 45 minutes or until the pie is set. Place a piece of the pie in the center of the plate. Garnish with pie with mint, whipped cream, chocolate sauce and powdered sugar.
Sweet Potato Pie recipe


Made with butter and sweet potatoes, along with vanilla and cinnamon.





INGREDIENTS:


路4 ounces butter, softened


路2 cups cooked and mashed sweet potatoes


路2 cups granulated sugar


路1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk


路1 teaspoon vanilla


路3 eggs, beaten


路1 1/2 teaspoons cinnamon


路2 prepared pie shells, unbaked


PREPARATION:


Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350掳 oven for about 1 hour, until set. Makes 2 pies.

Cats